This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
62 K 3.9/5 (11 reviews)
1 hour 50 min.
Easy
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
Change measures:
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=10 % | 570 RDI=40 % | 160 RDI=20 % | 3,670 RDI=140 % | 15,360 RDI: 140 % |
| Per 100 g | 2 RDI=1 % | 30 RDI=2 % | 8 RDI=1 % | 200 RDI=7 % | 830 RDI: 7 % |
How much will it cost?
- For 1 cake : 3.80 €
Change currency: 
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: Rice pudding with fruit and nuts, Apple semelles (flat apple tarts), Far Normandy-Brittany, Norman flambéed apples, Tatin apples with mascarpone cream, ... See them all 57
Flour
Like these other recipes: Escalope cordon bleu, Mascarpone fondant with two lemons, Caribbean upside-down cake, Pogne de Romans, Plum and hazelnut crumble, ... See them all 204
Butter
Like these other recipes: Cashew-nut and Parmesan biscuits, Mushroom duxelles, White bean gratin "à l'italienne", French toast "cordon bleu", Nanou's chocolate cake, ... See them all 479
Caster sugar
Like these other recipes: Kugelhof for Nanou, Amandier (gluten-free almond cake), Pistachio shortbread biscuits, Mouna, Caramelised apple custards, ... See them all 362
Other recipes you may also like
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is. October 13th 2010305 K 14.2 15 min.
Puff or flaky pastry (pâte feuilletée)
Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just a little work with a good recipe (like this one!). This recipe is for quick puff pastry ("feuilletage rapide") perfect for beginners. January 19th 2011471 K 63.3 2 hours 45 min.
Biscuit de Savoie sponge cake
Biscuit de Savoie is not a "biscuit" in the English sense, just a very light sponge cake. It is delicious plain, but it can also be filled with cream, fruit, etc. December 23th 2014122 K5 1 hour 8 min.
Caramelized pear custard tart
You may well be familiar with the famous French custard tart, with its creamy vanilla egg-custard filling. It can also be made in individual portions, in ramekins, for example. Here is a delicious version with caramelized pears. July 13th 202278 K 2 1 hour 3 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020544 K 44.2 14 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.