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Toffee apple upside-down cake

Name: Toffee apple upside-down cake
Prep time: 39 min
Cook time: 1 h 7 min
Total time: 1 h 46 min
Yield: 1 cake
Cuisine: French
Ingredients: 3 eggs; 150 g flour; 150 g butter; 140 g caster sugar; 10 g vanilla sugar; 150 g caster sugar; 4 tablespoons water; 30 g liquid cream; 1 kg apple

With a flavour reminiscent of the French classic tart tatin, this cake is made with a ring of tart apples arranged on a layer of caramel, then covered with the batter.

After baking, the cake is turned out while still hot so that the caramelized apples are on the top with the moist cake underneath.

64 K 3.9/5 (11 reviews)

1 hour 50 min. difficulté

Easy

3.80 €

1 cake

9 Ingredients

Last modified on: December 4^th 2016

For 1 cake, you will need:

1 3 eggs
2 150 g flour
3 150 g butter
4 140 g caster sugar
5 10 g vanilla sugar
6 150 g caster sugar
7 4 tablespoons water
8 30 g liquid cream
9 1 kg apple
Total weight: 1,840 grams

Times for this recipe

Preparation: 40 min.

Cooking: 1 hour 7 min.

All in all: 1 hour 50 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

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.

Stage 2 - ⌛ 5 min.

Put into a food-mixer bowl: 3 eggs, 150 g flour, 150 g butter, 140 g caster sugar and 10 g vanilla sugar.

Stage 3 - ⌛ 5 min.

Beat until evenly mixed.

Set aside at room temperature.

Stage 4 - ⌛ 2 min.

Pour 150 g caster sugar and 4 tablespoons water into a small saucepan and put on high heat.

Stage 5 - ⌛ 7 min.

Cook the sugar to the light caramel stage.

Stage 6 - ⌛ 2 min.

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.

Stage 7 - ⌛ 1 min.

Pour the caramel onto the paper circle in the tin.

Stage 8 - ⌛ 1 min.

Spread evenly over the whole surface.

Preheat the oven to 360°F (180°C).

Stage 9 - ⌛ 15 min.

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.

Stage 10 - ⌛ 3 min.

Toffee apple upside-down cake : Stage 10

Spread the cake mixture evenly over the apples.

Stage 11 - ⌛ 1 hour

Toffee apple upside-down cake : Stage 11

Bake for 50 minutes to one hour.

Stage 12 - ⌛ 3 min.

Toffee apple upside-down cake : Stage 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.

Keeping: Several days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	40 RDI=10 %	570 RDI=50 %	160 RDI=20 %	3,670 RDI=180 %	15,360 RDI: 180 %
Per 100 g	2 RDI=1 %	30 RDI=3 %	8 RDI=1 %	200 RDI=10 %	830 RDI: 10 %