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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.
66 K 3.9/5 (11 reviews)
1 hour 50 min.
Easy
3.80 €
1 cake
9 IngredientsLast 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
Times for this recipe
Preparation: 40 min.
Cooking: 1 hour 7 min.
All in all: 1 hour 50 min.
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.
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 - ⌛ 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.
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.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
How much will it cost?
- For 1 cake : 3.80 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Apple
Like these other recipes: Express apple tart, Warm apple feuillantines, Caramelized apple rice pudding, Apple and whisky crumble, Norman flambéed apples, ... See them all 61
Butter
Like these other recipes: Fish "à la Bordelaise", Morel risotto with Vin Jaune and Mont d'Or, Rillettes stuffed mushrooms, Hollandaise sauce, Apple Tatin Terrine, ... See them all 490
Flour
Like these other recipes: Chocolate sweetcrust pastry, Provençal colombier for Pentecost, French Family Cake, Oat shortbread biscuits, Gâteau Breton (Brittany butter cake), ... See them all 211
Caster sugar
Like these other recipes: Cantucci di Prato, Chocolate cream, Comtoise apple charlotte, Meringues, Hazelnut and orange cake, ... See them all 371
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