Toffee apple upside-down cake

Step by step recipe:

  1. 5 min.Toffee apple upside-down cake : Photo of step #1
    Use a spring form tin if possible and lay a sheet of cooking parchment in the bottom to stop the caramel sticking too much.

    Note: if you use a non-stick mould, this still helps, but otherwise it is essential for turning out the cooked cake.
  2. 5 min.Toffee apple upside-down cake : Photo of step #2
    Put into a food-mixer bowl: 3 eggs, 150 g flour, 150 g butter, 140 g caster sugar and 10 g Vanilla sugar.
  3. 5 min.Toffee apple upside-down cake : Photo of step #3
    Beat until evenly mixed.

    Set aside at room temperature.
  4. 2 min.Toffee apple upside-down cake : Photo of step #4
    Pour 150 g caster sugar and 4 tablespoons water into a small saucepan and put on high heat.
  5. 7 min.Toffee apple upside-down cake : Photo of step #5
    Cook the sugar to the light caramel stage.
  6. 2 min.Toffee apple upside-down cake : Photo of step #6
    Take the saucepan off the heat and add 30 g liquid cream while beating with a whisk. Do be careful as the hot caramel might well spit as you add the cold cream.
  7. 1 min.Toffee apple upside-down cake : Photo of step #7
    Pour the caramel onto the paper circle in the tin.
  8. 1 min.Toffee apple upside-down cake : Photo of step #8
    Spread evenly over the whole surface.

    Preheat the oven to 360°F (180°C).
  9. 12 min.Toffee apple upside-down cake : Photo of step #9
    Peel 1 kg apple, cut into quarters and remove the core (slice again if the apples are large). Arrange the apple quarters in rings on top of the caramel.
  10. 3 min.Toffee apple upside-down cake : Photo of step #10
    Spread the cake mixture evenly over the apples.
  11. 1 hourToffee apple upside-down cake : Photo of step #11
    Bake for 50 minutes to one hour.
  12. 3 min.Toffee apple upside-down cake : Photo of step #12
    Turn the cake out as soon as it comes out of the oven (before the caramel has time to cool and stick to the tin).

    This cake can be eaten warm or cold, as you prefer.

Remarks:

It is important to use fairly tart apples (Bramley, Cox's, reinette, boskoop...) to contrast with the sweetness of the caramel and cake mixture.

Source:

Home made.

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