Caramel Apple Upside-Down Cake

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
  • Cake:
  • 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
  1. 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.
  2. Add lemon juice. Immediately pour caramel mixture into 9-inch (1.5 L) round metal cake pan. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Source : Canadian Living Magazine: February 2010


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