HOW TO MAKE CARAMEL APPLE UPSIDE-DOWN CAKE
This caramel apple upside-down cake is an absolute need to cook during the fall months. By combining a tender cake flavored with cinnamon and other spices with apples that have been caramelized in butter, we are effectively obtaining two desserts in one serving. Once the cake has been inverted, the liquids from the topping will soak down into the cake, providing an unequaled taste and moisture combination. What you will like the most, in addition to the taste, is that there is no need for elaborate decorating. The gorgeous garnish is practically baked into the cake, so there is no need for it!
I bake this recipe at least once every fall, and over the years I’ve made a few small changes to it. The cake tastes even more delicious than before. I felt that you may find it interesting to see what I’ve been working on! You can put all those apples you just picked to good use in this dessert, and you don’t even need any special supplies or skills to prepare it!
THE INGREDIENTS LIST:
FOR THE TOPPING, I USED:
1/4 Cup.Of margarine.
2/3 Cup.Of packed brown sugar.
1/2 Tsp.Of ground cinnamon.
2 medium peeled apples; cut them into 1/2-inch slices.
THE CAKE INGREDIENTS:
1 1/3 Cups.Of all-purpose flour.
1 Tsp.Of baking powder.
1/2 Tsp.Of ground cinnamon.
1/4 Tsp.Of salt.
1 Cup.Of granulated sugar.
1/2 Cup.Of softened margarine.
2 large beaten eggs.
1/2 Tsp.Of vanilla extract.
1/4 Cup.Of milk.
FOR THE WHIPPED CREAM, I USED:
1 Cup.Of whipping cream.
2 Tbsp.Of granulated sugar.
Turn oven temperature up to 325 degrees Fahrenheit. Spray the bottom and sides of a square pan that is 8 or 9 inches in size with cooking spray.
Over medium heat, whisk 1/4 cup butter as it melts in a 1-quart saucepan. Mix in the dark brown sugar, and bring to a boil, then take it off the heat, adding in the cinnamon powder.
Pour into the pan, and distribute evenly. Place apple wedges on top of the brown sugar mixture in a layered fashion, overlapping each other closely and creating two layers if required.
Mix the flour, baking powder, 1/2 tsp of cinnamon, and salt in a medium bowl, and set it aside. In a large basin, using a mixer on medium speed and scraping the bowl regularly, beat together one cup of granulated sugar and half a cup of butter until the mixture is frothy.
Incorporate the eggs one at a time while continuing to beat until smooth. Add vanilla. Beat in the flour mixture gradually, alternating with the milk, and continue to beat after each addition until the mixture is smooth. The batter should be spread over the apple wedges that are sitting in the brown sugar mixture.
Bake at 350 degrees Fahrenheit for 55 to 65 minutes, or until a toothpick inserted in the middle comes out clean. Allow cooling for fifteen minutes on the cooling rack.
In the meanwhile, continue beating the heavy cream with an electric mixer on high speed in a medium basin until it starts to thicken. While continuing to beat, gradually add two tablespoons of granulated sugar until soft peaks form.
To remove the cake from the pan, run a knife down the sides. Turn both the plate and the pan over after placing a heatproof serving plate upside down over the pan. Remove pan. To serve, top the cake with whipped cream while it is still warm. Keep the cake in an airtight container.