Caramel Apple Upside Down Cake
Because without the garnish it wouldn't look so beautiful and festive, I dressed it in homemade whipped cream and cinnamon sprinkled on top. The cinnamon was meant as garnish, but also to enhance the taste.
I used a 28cm pan and I thought it was a bit too large for the quantity of batter. Next time, I will either use a smaller pan, or add 2 more eggs, more flour and more sugar, proportionally.
In a small saucepan, combine 4 tablespoons of sugar with 2 tablespoons of water. Cook slowly until caramelized.
Don't cook until it's brown, it must be a pleasant yellow color.
Pour it into the pan in which you will make the cake and spread it with a spoon.
Let me tell you about the pan. I used a springform cake pan with removable sides (28cm) and I had problems with it. During the baking, the caramel and the juice leaked in the oven, so I had smoke and fun afterwards.
So choose a leakproof tray or pan or place the springform pan on a flat oven sheet. It will leak, but not in the oven, at least. It's easier to wash the sheet than the oven :)
Peel and core the apples. Arrange them in the pan and spoon a little jam inside each one. I had strawberry. You can skip this step.
Sprinkle with 1-2 tablespoons of sugar over the apples and place in the preheated oven at 200 degrees C for 15-20 minutes.
Meanwhile, prepare the ingredients for the cake.
Separate the eggs. Beat the egg whites to stiff peaks. Add 75g of sugar and vanilla to the yolks.
Whisk the yolks with sugar until light.
Add the beaten egg whites and mix carefully, with moves from the top to the bottom.
Now mix in the flour and baking powder. Stir until there are no lumps. You can even pass the whisk lightly through the batter to check for lumps.
Test the apples. If the knife enters easily, you can remove them from the oven.
Pour over the cake batter, trying to get the batter everywhere, among the apples too. Use a teaspoon, if necessary.
I would even recommend making slightly more dough, to make sure it'll be enough.
Return the pan to the oven and bake for 15-20 minutes more, until the cake is nicely browned.
Allow to cool for about an hour. Pass a knife along the sides of the springform and turn the cake over onto a plate.
I left the sides of the pan on until the cake cooled completely, to make sure it kept its shape.
This is what the cake without the garnish looks like.
Here you can bring your own imagination.
I used a piping bag to garnish the cake and sprinkled over with cinnamon.
I kept in the fridge for a few hours before serving.
One more step and the section are coming up ... tomorrow :)
Enjoy!
And the promised slice, absolutely delicious was the cake - soft, refreshing and flavorful. It was very appreciated and actually licked from the plates.
Good appetite!
