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Best Wishes, S.

So sorry to still be on our Thanksgiving meal, while it is almost Christmas time! This is the last installment and I‘m signing off with this wonderful cake. The inspiration for this cake comes from my memories of the only homemade cake I remember having, an upside down pineapple cake. My mother used to bake it in a small electric counter top oven as most Indian homes did not have a regular oven. I never ceased to be fascinated every time the cake was turned over and the caramelized pineapple topping was revealed! My mother followed well known Indian cookbook author, Tarla Dalal’s eggless recipe with condensed milk.  I developed a basic eggless sponge cake recipe, swapped the pineapple for apple rings, decorated with candied cranberries and used maple butter instead of brown sugar to get the signature caramel topping.                                                                                                                        

Upside down Apple Cranberry and Maple Butter Cake

1 cup full fat or 2% plain yogurt, at room temperature

1 tsp baking soda

½ tsp baking powder

2 cups cake flour

1 cup icing sugar

1/4 tsp salt

1 tsp apple cider vinegar

2 tablespoons apple cider, reduced from 8 tablespoons [optional]

1/2 cup of maple butter+ 2 tbsp of unsalted butter


3/4 cups of maple syrup reduced to 1/2 a cup

20 or so candied cranberries

1-2 Granny Smith apples cored. Slice into rings and choose seven slices of  similar size

2/3 cups of melted unsalted butter

A few drops of vanilla

1/2 cup of candied pecans


Preheat the oven to 350 deg.

Getting the cake pan ready

Butter a 9-inch cake pan

Melt the maple butter and the unsalted butter separately in the microwave and whisk together to form a smooth mixture and pour in the cake pan.

Place the seven apple rings over the maple butter and decorate with candied cranberries.    

Preparing the batter

Add the baking soda and baking powder to the yogurt and gently mix to start leavening action. Leave undisturbed for at least 10 minutes.

Sift the cake flour, icing sugar and salt and set aside.

Add the vinegar and vanilla extract to the yogurt mixture, which has been resting for at least 10 minutes. Mix gently.

Add the sifted flour in 2-3 batches and gently fold with a spatula.

Add the pecan, fold again.

Pour batter onto the prepared pan, being careful not to dislodge the apples and berries.

Bake for 35-40 minutes till done. Check to see if a tooth pick comes out clean.

Take the cake out of the oven, rest for 10 minutes and overturn on a serving plate.

If you have been following me for the last few posts, you might remember I started off with a list of ingredients I wanted to use in this year’s Thanksgiving meal and to recap, here is the list,

Cranberries, Pecans, Members of the Pumpkin/Squash family, Corn, Lima beans, Green apples, Apple cider, Sweet potatoes, Green beans, Bread, Biscuits, Sage, Maple Syrup.

All the ingredients in the list except for sweet potatoes, green beans, fried onions, bread and sage have been used so far, in making the Succotash Pot Pies and this cake.

I made oven baked chips flavored with sage out of the sweet potatoes. With  green beans and chippolini onions, I made crispy veggie fries, also oven baked. Made a colorful platter out of all the other odds and ends and served it on a bed of greens as a salad with Apple Cider Dressing.              

I realized as we sat down for lunch I had forgotten to make the Bread Stuffing. We all laughed about it as it has been the one constant on our table since we started the Thanksgiving tradition more than 10 years ago!       

Thanks, for dropping by

Best, S.

As promised in my previous post I’ll be sharing a recipe from our recent Thanksgiving meal.

Here is the list of ingredients I drew from, to come up with our Thanksgiving menu.

Cranberries, Pecans, Members of the Pumpkin family, Corn, Lima beans, Green apples, Apple cider, Sweet potatoes, Green beans, Bread, Biscuits, Sage, Maple Syrup.

I used corn, lima beans, acorn squash and readymade biscuits from the above list to make these quick and easy pot pies. As these veggies are still in season, it is not too late to try your hand at them.

Succotash Pot Pies

{Succotash is a blend of corn and lima beans}


1 tablespoons butter+1 tablespoon olive oil

1 cup of finely chopped onions

2 cups peeled and diced Acorn Squash

1 cup frozen corn kenels

1 cup frozen lima beans

1/4-1/2 teaspoon of dried rosemary

S & P to taste

Refrigerated readymade biscuits, Jr size, 6 pieces

A touch of cream, optional


Saute onions in oil and butter mixture over a low flame for about five minutes till translucent.

Add the squash cubes, saute and add 3/4-1 cup water. Cook covered till the squash breaks down.

Add the lima beans and corn, salt, pepper and rosemary and cook till the beans are done. Add a little water if it is too dry.

Add the cream if using.

Scoop the vegetables into 6 ramekins. Top each with readymade biscuits.

Bake according to package directions on the can of biscuits.

Thanks for dropping by,

Best, S.

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