Caramel Apple Upside-Down Cake
This recipe makes 10 servings The caramel melts while cooking and coats the apples when this cake is turned out.
- ⅔ cup (150 mL) granulated sugar
- 1 tbsp (15 mL) lemon juice
- 4 large apples, (about 1-3/4 lb/875 g)
- ¼ cup (60 mL) unsalted butter
- ½ cup (125 mL) unsalted butter, softened
- ⅓ cup (75 mL) granulated sugar
- ⅓ cup (75 mL) packed brown sugar
- 2 eggs
- 1 tsp (5 mL) vanilla
- 1-3/4 cups (425 mL) all-purpose flour
- 1-1/2 tsp (7 mL) baking powder
- ½ tsp (2 mL) baking soda
- ¾ cup (175 mL) milk
- In heavy saucepan, stir granulated sugar with ¼ cup (50 mL) water over medium heat until dissolved. Bring to boil; boil vigorously, without stirring but brushing down side of pan often, until mixture is dark amber, 6 to 10 minutes. Remove from heat.
- Add lemon juice. Immediately pour caramel mixture into 9-inch (1.5 L) round metal cake pan. Set aside.
- Peel, core and slice apples into eighths. In skillet, melt butter over medium heat; cook apples, stirring occasionally, until tender-crisp and golden, about 10 minutes. Arrange, overlapping, in caramel.
- Cake: In large bowl, beat butter with granulated and brown sugars until light. Beat in eggs, 1 at a time, beating well after each. Beat in vanilla.
- In separate bowl, whisk together all-purpose flour, baking powder and baking soda. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spread over apples.
- Bake in 350°F (180°C) oven until cake tester inserted in cake comes out clean, 40 to 45 minutes. Let stand on rack for 5 minutes.
- Invert serving plate onto pan; turn over and let stand for 5 minutes before gently lifting off pan. Scrape any apples off pan onto cake.
- Source : Canadian Living Magazine: February 2010