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.
48K 3.9/5 based on 11 reviews
Last modified on: December 4th 2016
Keywords for this recipe:For 1 cake, you will need:
- 1
3 Eggs - 2
0 kg 8 g flour - 3
0 kg 5 g butter - 4
0 kg 4 g caster sugar - 5
0.4 oz Vanilla sugar - 6 0 kg 5 g caster sugar
- 7
4 tablespoons water - 8
1.1 oz liquid cream - 9
0 kg 2 g apple
Change measures:
Times for this recipe
Preparation: 39 min.
Cooking: 1 hour 7 min.
All in all: 1 hour 46 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, 0 kg 8 g flour, 0 kg 5 g butter, 0 kg 4 g caster sugar and 0.4 oz Vanilla sugar.
Stage 3 - 5 min.
Stage 4 - 2 min.
Pour 0 kg 5 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 1.1 oz 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 0 kg 2 g 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 10 % | 570 50 % | 160 20 % | 3,670 180 % | 15,360 180 % |
| Per 100 g | 2 1 % | 30 3 % | 8 1 % | 200 10 % | 830 10 % |
How much will it cost?
- For 1 cake : 3.76 €
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: Tatin apple diplomat tart, Stewed apple (compote), Alsatian apple tart, Rice pudding with fruit and nuts, Tarte Normande, ... See them all 54
Flour
Like these other recipes: Toasted-flour biscuits, Choux pastry (pâte à choux), Liège waffles, Almond mug cake for Mary, Celeriac and sesame soup, ... See them all 194
Butter
Like these other recipes: Basic cake batter - the French way, Linzer torte, Gâteau Basque , Fish petals, vegetables julienne, and beurre blanc, Foie gras fingers, ... See them all 448
Caster sugar
Like these other recipes: Prune Far, Lemon Confectioner's Custard, Victoria pineapple and lime tarts, Black sesame flan, Stewed plums, ... See them all 349
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