The Keenan Cookbook has always been, first and foremost, about sharing family recipes. If you’ve been following our little blog for awhile now you may remember we shared my Mom’s (originally my Great Grandmother’s) Cheese Pie recipe (complete with vintage 100 year old pie plate), and Nana’s Applesauce Cake, along with a few other keepers.
Today I’m sharing one of my favorites that Mom always bakes. Ok, they are all favorites. But this one is really good! And it just screams “Fall”.
Apple Upside-down Bread
My Mom has been baking this bread for years. It’s definitely one of those Fall desserts that comes out only during apple season. I don’t think it would feel right to eat it any other time. Though if you are reading this when it isn’t apple season, by all means, do consider giving it a try!
A few nights ago, I asked my Mom where she got this recipe. Apparently my Aunt Chris had baked it years ago, probably when I was as old as Baby Boy is now. My Mom liked it, Aunt Chris shared the recipe, and Mom has been baking it ever since.
Let’s talk about the smell first. If you’ve been in a house where an apple pie is baking, you should know what to expect here. A warn, delicious cinnamon sugar and apple aroma wafting through your home.
This is no pie though, it is very much a bread. You’ll want to slice your apples thick, into about 1/2 inch slices, so as to not lose the taste and texture of apple to the sweet bread baked on top.
When the bread is done baking and you remove it from the oven, you quickly have to flip it out onto a plate. My suggestion is to first take a butter knife and run it along the edges of your pan, ensuring a clean transfer.
Be warned, this is one of those desserts that are hard to resist hot out of the oven. Between Baby Boy, Rachel, and I we finished off half of the apple upside-down bread. That was always how it was when Mom baked it too – a mad dash to get your piece before it disappeared for good.
From our family kitchen to yours, enjoy!