Caramel Apple Upside-Down Cake
This recipe makes 10 servings
|Per each of 10 servings: about||-|
|total fat||16 g|
|sat. fat||9 g|
- Portion size: 8 to 10
The caramel melts while cooking and coats the apples when this cake is turned out.
- 2/3 cup 2/3cupgranulated sugar
- 1 tbsp 1tbsplemon juice
- 4 4large appleapples, (about 1-3/4 lb/875 g)
- 1/4 cup 1/4cupunsalted butter Cake:
- 1/2 cup 1/2cupunsalted butter, softened
- 1/3 cup 1/3cupgranulated sugar
- 1/3 cup 1/3cuppacked brown sugar
- 2 2eggeggs
- 1 tsp 1tspvanilla
- 1-3/4 cups 1-3/4cupsall-purpose flour
- 1-1/2 tsp 1-1/2tspbaking powder
- 1/2 tsp 1/2tspbaking soda
- 3/4 cup 3/4cupmilk
In heavy saucepan, stir granulated sugar with 1/4 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