A lush combination of a Southern upside-down cake and a French tarte tatin, this cake is deeply caramelized on top and light and fluffy beneath. The chef Virginia Willis, who put the recipe together, uses a whole vanilla bean, but if you don't feel like making that investment, a teaspoon of strong pure vanilla extract is fine. She uses a well-seasoned cast-iron skillet, but a heavy nonstick one would work too. The whipped cream is optional, as is the bourbon that brightens it; you can add vanilla, confectioners' sugar or both if you prefer. Featured in: Is It Southern Food, Or Soul Food?.
See original recipe: https://cooking.nytimes.com/r...
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Serving Size: 1 recipe (525g) | ||
Recipe Makes: 1 | ||
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Calories: 1083 | ||
Calories from Fat: 889 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 98.8g | 132 % | |
Saturated Fat 55.8g | 279 % | |
Monounsaturated Fat 29.1g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 1085.6mg | 334 % | |
Sodium 729.8mg | 25 % | |
Potassium 588.6mg | 15 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 13.7g | ||
Protein 31.6g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1083
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