Apple Upside-Down Cake
This upside-down apple cake is a comforting seasonal treat. It consists of thinly sliced apples arranged in a pan over a generous layer of caramel. Drizzle with a warm syrup flavoured with star anise, cinnamon and ginger, and then bake covered with aluminum foil.
Ingredients · Servings 10
- 1/2 cup (105 g) sugar
- 3 tbsp (45 ml) water
- 1/4 cup (55 g) sugar
- 1/4 cup (60 ml) water
- 2 star anise
- 1 cinnamon stick, about 4 inches (10 cm) long
- 1 piece fresh ginger, about 1 inch (2.5 cm) long, washed and sliced
- 1 vanilla bean, split lengthwise and seeds scraped or 1 tsp (5 ml) vanilla
- 8 to 10 Royal Gala apples, peeled, cored and cut into thin slices about 1/16 inch (2 mm) thick on a mandoline (see note)
- 1 cup (150 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1/2 cup (105 g) brown sugar
- 3 tbsp (45 ml) vegetable oil
- 1/3 cup (75 ml) milk
Method · 2 h 25 min
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a small pot, bring the sugar and water to a boil. Cook without stirring until an amber caramel forms. Spread the caramel out in an 8-inch (20 cm) round, 2-inch (5 cm) deep baking pan (see note). Set aside.
- In a small pot, bring the sugar, water, star anise, cinnamon, ginger and vanilla to a boil. Remove from the heat.
- Place the apples over the caramel in the baking pan, letting them overlap (see note).
- Strain the syrup through a sieve placed over a bowl. Pour the hot syrup over the apples. Cover the baking pan with foil.
- Bake for 50 to 55 minutes or until the apples are tender. Remove from the oven.
- In a bowl, combine the flour, baking powder, baking soda and salt.
- In another bowl, whisk together the egg, brown sugar and oil. Stir in the dry ingredients alternating with the milk until the batter is smooth.
- Remove the foil from the baking pan and spread the batter over the apples.
- Continue to bake for 30 to 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack for 10 minutes.
- Run a thin blade between the side of the pan and the cake to unmould. While still warm, turn the cake over onto a serving dish. Serve the cake cooled with ice cream and Salted Miso Caramel, if desired.
- Vegetarian
- Nut-free
