Happy New Year 🙂 A special day calls for a special dessert. Caramelized Apple Upside-down cake is a perfect dessert for welcoming a new year:-) Recently I had Pineapple upside-down cake and was so tempted to try it in the home. Since I didn't have pineapple, I thought of using apples for my cake. When I searched for the recipe I found an upside-down cake recipe in the "Laura in the kitchen" channel. Followed her recipe with a few changes
Other cake recipes in TMF
Caramel based recipes in TMF
Ingredients
For the caramel:
- Light brown sugar - 1/3 cup
- Butter - 4 tbsp
- Cinnamon powder - 1/8 tsp
- Apple - 2 peeled, cored, thinly sliced
For the cake:
- All-purpose flour - 1 cup + 1/3 cup
- Apple - 1/4 cup peeled, cored, finely chopped
- Baking powder - 1 tsp
- Nutmeg powder - 1/8 tsp
- Cinnamon powder - 1/4 tsp
- Salt - 1/4 tsp
- Brown sugar - 1 cup
- Butter - 1/2 cup melted at room temperatures
- Eggs - 2
- Vanilla extract - 1/2 tsp
- Milk - 1/3 cup
Instructions
- Preheat oven to 350°F. Add parchment paper to the baking tray and grease it with butter/cooking spray. In a saucepan melt butter over medium heat until melted. Add the brown sugar. Bring it to a boil and remove it from heat. Pour into the bottom of the greased pan. Arrange the apples circularly over the brown sugar mixture
- Sieve flour, baking powder, and salt 2-3 times and keep aside. In a large bowl, beat sugar and butter on medium speed until fluffy. Add eggs and vanilla and beat till the mixture becomes pale. Add milk and mix well
- Add flour in small portions and gently mix without beating heavily. Add chopped apples and transfer the batter over the apple layer; spread evenly
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10-15 minutes and invert gently. Run knife along the edges of the cake and flip upside down on a pan
Notes
- Instead of apple, pineapple, peaches, and any firm fruits can be used
- A few drops of lemon juice can be added to prevent Chopped apples from turning brown when kept for a long time
- Instead of baking them in a cake pan, can also bake them in a muffin tray for individual serving
- The cake tastes great with whipped cream. Beat whipping cream on high until soft peaks start to form, and add sugar
- Self-raising flour can be used instead of all-purpose flour and baking powder
Wheat flour can be used instead of all-purpose flour
Ingredients:
For the caramel: Light brown sugar - 1/3 cup Butter - 4 tablespoon Cinnamon powder - 1/8 teaspoon Apple - 2, peeled, cored, thinly sliced
For the cake:
All-purpose flour - 1 cup + 1/3 cup Apple - 1/4 cup, peeled, cored, finely chopped Baking powder - 1 teaspoon Nutmeg powder - 1/8 teaspoon Cinnamon powder - 1/4 teaspoon Salt - 1/4 teaspoon Brown sugar - 1 cup Butter - 1/2 cup, melted at room temperatures Eggs - 2 Vanilla extract - 1/2 teaspoon Milk - 1/3 cup 
Method:
- Preheat oven to 350°F. Add parchment paper to the baking tray and grease it with butter/cooking spray. In a saucepan melt butter over medium heat until melted. Add the brown sugar. Bring it to a boil and remove it from heat. Pour into the bottom of the greased pan. Arrange the apples circularly over the brown sugar mixture
- Sieve flour, baking powder, and salt 2-3 times and keep aside. In a large bowl, beat sugar and butter on medium speed until fluffy. Add eggs and vanilla and beat till the mixture becomes pale. Add milk and mix well
- Add flour in small portions and gently mix without beating heavily. Add chopped apples and transfer the batter over the apple layer; spread evenly
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10-15 minutes and invert gently. Run knife along the edges of the cake and flip upside down on a pan
