One of the things I love most about fall and winter is the smell of the spices I associate with colder weather… cinnamon, cloves, ginger, nutmeg. These are all used in pumpkin pie, gingerbread, chai and eggnog. I recently found this recipe for upside-down apple gingerbread cake and it is incredibly moist and delicious. Served warm and topped with a scoop of vanilla ice cream, of course.
I followed the recipe exactly. It does not specify what kind of tea to brew so, I used chai for a stronger flavour. I have made this twice now and I have received rave reviews from all who tried it. Instead of ice cream, I have also tried a dollop of vanilla whipped cream. Yum!
Vanilla Whipped Cream
Ingredients
1 cup whipping cream
1t vanilla extract
1T sugar
Instructions
1. Place all ingredients in a cold bowl and using the whisk attachment for your mixer, whisk until stiff peaks form.
If you don’t have a mixer, you can certainly make it by hand. I remember watching Julia Child whisking away while Jacques Pépin made the rest of the meal on an episode of “Julia and Jacques Cooking at Home.” Mind you, Julia was quite old then and it took her quite some time to get the peaks to form. Much faster with a mixer… Just saying.
** Note: I usually chill the bowl and the whisk in the freezer for about 15 minutes before using. This will help the whipping cream stay cold and keep it’s form.
I’m sure this will be one of my “go to” recipes for fall. Hope you’ll enjoy it as much as I did! Let me know how it turns out for you.
Looks yummy Flo! I need to make more cakes.
It was, Tina! 😉 Give it a try… it’s an easy one.