Warm Apple and Sweet Potato Upside-Down Cake with Caramel Sauce

Name: Warm Apple and Sweet Potato Upside-Down Cake with Caramel Sauce
Yield: makes one 10-inch cake; serves 10 to 12
Ingredients: 5 tablespoons unsalted butter; 3/4 cup packed dark brown sugar; 2 large baking apples (such as Granny Smith, Braeburn, or Jonathan), peeled, cored, and each cut into 8 wedges; 5 tablespoons unsalted butter, at room temperature; 1/2 cup packed dark brown sugar; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1 1/2 cups mashed cooked sweet potatoes (such as garnet yams); 2 large eggs; 1 1/4 cups all-purpose flour; 1/2 teaspoons baking soda; 1 teaspoon baking powder; 1/2 teaspoon kosher salt; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cardamom; 1/4 teaspoon freshly grated nutmeg; 3/4 cup buttermilk; Crème fraîche or warm Cinnamon-Caramel Sauce (page 179), for serving

January 24, 2012

This dessert captures all the smells and tastes of fall. Similar to its cousin, pineapple upside-down cake, it is easily prepared in a cast-iron skillet, then turned out on a plate along with its syrup. Sweet potatoes serve as a binder and sweetener in this cake. Serve it with a dollop of tangy crème fraîche or a little warm caramel sauce.

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