Toffee apple upside-down cake
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.
After baking, the cake is turned out while still hot so that the caramelized apples are on the top with the moist cake underneath.
18,9474.1/5 for 9 ratings
Last modified on: December 4th 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
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, covered with plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 39 min. | 1 hour 7 min. | 1 hour 46 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain 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.
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.
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).
Preheat the oven to 360°F (180°C).
Stage 9 - 12 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.
Spread the cake mixture evenly over the apples.
Stage 11 - 1 hour
Bake for 50 minutes to one hour.
Stage 12 - 3 min.
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.
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.
Nutritional information
How much will it cost?
- For 1 cake : 3.76 €
Source
Home made.More recipes?
This recipe uses (among others) | Apple: You can check-out other recipes which use it, like for example: Apple crisps, Sweet pancake rolls from Brittany, Clafoutis "Marie-Antoinette", Quince and apple compote, Caramelised apple pie, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Cheese Soufflé, Cheese Soufflé, French onion soup, Toasted-flour biscuits, Craquelin (sweet cracker dough), ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Lime confectioner's custard (pastry cream), Langoustine sabayon tart, Chocolate mousse, "Buttonhole" quail eggs, Brownie, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: French custard tart, Tiramisu, Pain perdu, Blackcurrant, vanilla and lime verrine , Strawberry, kiwi and mascarpone verrines, ... All |
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