Caramel Apple Upside-Down Cake
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 1 (8-inch) cake
Ingredients
Apples:
Caramel:
Cake batter:
- 2 Granny smith apples, peeled, cored and sliced into ¼-inch wedges
- 1 tablespoon lemon juice
Caramel:
- 2 tablespoons (1-ounce) unsalted butter
- ¾ cup (5-½ ounces) granulated sugar
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt
Cake batter:
- 1½ cups (7-½-ounces) all-purpose flour
- 1 cup (7-ounces) granulated sugar
- ¼ teaspoon cinnamon
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
- ½ cup whole milk
- 1 teaspoon vanilla bean paste
- 1 cup (8-ounces) unsalted butter, melted
Procedure
Just out of the oven the caramel is still liquid and very hot. It is important to let the cake cool for 15 minutes before turning it out so the caramel thickens slightly. This is an easy cake batter made with melted butter.
Preheat an oven to 350°F and position rack in the lower third. Butter the base and sides on an 8-inch cake pan and line the bottom with parchment paper.
To prepare the apples: Place the apple wedges into a large mixing bowl, toss with 1 tablespoon of lemon juice. Set aside for 30 minutes.
To prepare the caramel: Place a nonstick skillet over medium heat. Add 2 tablespoons butter, stirring to melt. Add ¾ cup of sugar and 1 tablespoon of lemon juice, stirring to combine. Cook the mixture over medium-low heat, stirring occasionally with a wooden spoon, until mixture turns a caramel color, about 15 to 18 minutes. Stir in ¼ teaspoon salt. Pour caramel into prepared cake pan.
Carefully arrange the apples onto the caramel, in concentric circles, starting at the outer edges and working in to the center, packing them tightly and layering as needed.
To prepare the cake batter: In a medium bowl, combine the flour, sugar, cinnamon, baking powder and salt. In a small bowl, combine the eggs, milk and vanilla and whisk to mix. Pour the milk mixture and melted butter into the flour mixture and whisk well until mixture is smooth and shiny.
Using a silicone spatula, scrape the cake batter over the apples, spreading evenly. Transfer to the oven to bake until a cake tester or toothpick inserted in the center of the cake comes out clean, about 45 minutes.
Cooling and serving: Transfer the pan to a cooling rack and allow to cool for 15 minutes. Run the tip of a knife around the inside rim of the pan. Center a serving plate over the cake; carefully invert the cake and plate. Remove the pan and peel off the parchment paper. Let the cake cool completely before serving.
Preheat an oven to 350°F and position rack in the lower third. Butter the base and sides on an 8-inch cake pan and line the bottom with parchment paper.
To prepare the apples: Place the apple wedges into a large mixing bowl, toss with 1 tablespoon of lemon juice. Set aside for 30 minutes.
To prepare the caramel: Place a nonstick skillet over medium heat. Add 2 tablespoons butter, stirring to melt. Add ¾ cup of sugar and 1 tablespoon of lemon juice, stirring to combine. Cook the mixture over medium-low heat, stirring occasionally with a wooden spoon, until mixture turns a caramel color, about 15 to 18 minutes. Stir in ¼ teaspoon salt. Pour caramel into prepared cake pan.
Carefully arrange the apples onto the caramel, in concentric circles, starting at the outer edges and working in to the center, packing them tightly and layering as needed.
To prepare the cake batter: In a medium bowl, combine the flour, sugar, cinnamon, baking powder and salt. In a small bowl, combine the eggs, milk and vanilla and whisk to mix. Pour the milk mixture and melted butter into the flour mixture and whisk well until mixture is smooth and shiny.
Using a silicone spatula, scrape the cake batter over the apples, spreading evenly. Transfer to the oven to bake until a cake tester or toothpick inserted in the center of the cake comes out clean, about 45 minutes.
Cooling and serving: Transfer the pan to a cooling rack and allow to cool for 15 minutes. Run the tip of a knife around the inside rim of the pan. Center a serving plate over the cake; carefully invert the cake and plate. Remove the pan and peel off the parchment paper. Let the cake cool completely before serving.
Caramel Apple Upside-Down Cake
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 1 (8-inch) cake
Ingredients
Apples:
Caramel:
Cake batter:
- 2 Granny smith apples, peeled, cored and sliced into ¼-inch wedges
- 1 tablespoon lemon juice
Caramel:
- 2 tablespoons (1-ounce) unsalted butter
- ¾ cup (5-½ ounces) granulated sugar
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt
Cake batter:
- 1½ cups (7-½-ounces) all-purpose flour
- 1 cup (7-ounces) granulated sugar
- ¼ teaspoon cinnamon
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
- ½ cup whole milk
- 1 teaspoon vanilla bean paste
- 1 cup (8-ounces) unsalted butter, melted
Procedure
Just out of the oven the caramel is still liquid and very hot. It is important to let the cake cool for 15 minutes before turning it out so the caramel thickens slightly. This is an easy cake batter made with melted butter.
Preheat an oven to 350°F and position rack in the lower third. Butter the base and sides on an 8-inch cake pan and line the bottom with parchment paper.
To prepare the apples: Place the apple wedges into a large mixing bowl, toss with 1 tablespoon of lemon juice. Set aside for 30 minutes.
To prepare the caramel: Place a nonstick skillet over medium heat. Add 2 tablespoons butter, stirring to melt. Add ¾ cup of sugar and 1 tablespoon of lemon juice, stirring to combine. Cook the mixture over medium-low heat, stirring occasionally with a wooden spoon, until mixture turns a caramel color, about 15 to 18 minutes. Stir in ¼ teaspoon salt. Pour caramel into prepared cake pan.
Carefully arrange the apples onto the caramel, in concentric circles, starting at the outer edges and working in to the center, packing them tightly and layering as needed.
To prepare the cake batter: In a medium bowl, combine the flour, sugar, cinnamon, baking powder and salt. In a small bowl, combine the eggs, milk and vanilla and whisk to mix. Pour the milk mixture and melted butter into the flour mixture and whisk well until mixture is smooth and shiny.
Using a silicone spatula, scrape the cake batter over the apples, spreading evenly. Transfer to the oven to bake until a cake tester or toothpick inserted in the center of the cake comes out clean, about 45 minutes.
Cooling and serving: Transfer the pan to a cooling rack and allow to cool for 15 minutes. Run the tip of a knife around the inside rim of the pan. Center a serving plate over the cake; carefully invert the cake and plate. Remove the pan and peel off the parchment paper. Let the cake cool completely before serving.
Preheat an oven to 350°F and position rack in the lower third. Butter the base and sides on an 8-inch cake pan and line the bottom with parchment paper.
To prepare the apples: Place the apple wedges into a large mixing bowl, toss with 1 tablespoon of lemon juice. Set aside for 30 minutes.
To prepare the caramel: Place a nonstick skillet over medium heat. Add 2 tablespoons butter, stirring to melt. Add ¾ cup of sugar and 1 tablespoon of lemon juice, stirring to combine. Cook the mixture over medium-low heat, stirring occasionally with a wooden spoon, until mixture turns a caramel color, about 15 to 18 minutes. Stir in ¼ teaspoon salt. Pour caramel into prepared cake pan.
Carefully arrange the apples onto the caramel, in concentric circles, starting at the outer edges and working in to the center, packing them tightly and layering as needed.
To prepare the cake batter: In a medium bowl, combine the flour, sugar, cinnamon, baking powder and salt. In a small bowl, combine the eggs, milk and vanilla and whisk to mix. Pour the milk mixture and melted butter into the flour mixture and whisk well until mixture is smooth and shiny.
Using a silicone spatula, scrape the cake batter over the apples, spreading evenly. Transfer to the oven to bake until a cake tester or toothpick inserted in the center of the cake comes out clean, about 45 minutes.
Cooling and serving: Transfer the pan to a cooling rack and allow to cool for 15 minutes. Run the tip of a knife around the inside rim of the pan. Center a serving plate over the cake; carefully invert the cake and plate. Remove the pan and peel off the parchment paper. Let the cake cool completely before serving.