Upside-down apple cake
Featured on the show "Isabelle and Ricardo's Kitchen," this upside-down apple cake recipe is a comforting treat to enjoy in season. Thinly sliced apples are placed in a baking pan on top of a generous layer of caramel.
Ingredients · Servings 10 s
- 105 g (1/2 cup) of sugar
- 45 ml (3 tbsp) of water
- 55 g (1/4 cup) of sugar
- 60 ml (1/4 cup) of water
- 2 star anise
- 1 cinnamon stick, 10 cm (4 in) long
- 1 piece of fresh ginger, 2.5 cm (1 in) long, washed and sliced
- 1 vanilla pod, split in half and scraped, or 5 ml (1 tsp) of vanilla extract
- 8 to 10 Royal Gala apples, peeled, cored and cut into thin slices 2 mm (1/16 in) thick using a mandoline (see note)
- 150 g (1 cup) unbleached all-purpose flour
- 5 ml (1 tsp) baking powder
- 2.5 ml (1/2 tsp) of baking soda
- 1 ml (1/4 tsp) of salt
- 1 egg
- 105 g (1/2 cup) cassonade
- 45 ml (3 tbsp) of vegetable oil
- 75 ml (1/3 cup) of milk
Method · 2 h 25 min
- Place the rack in the center of the oven. Preheat the oven to 180°C (350°F).
- In a small saucepan, bring the sugar and water to a boil. Cook without stirring until an amber-colored caramel forms. Spread the caramel in the bottom of a 20 cm (8 in) diameter and 5 cm (2 in) high mold (see note). Set aside.
- In a small saucepan, bring the sugar, water, star anise, cinnamon stick, ginger and vanilla to a boil. Remove from heat.
- Place the apples on top of the caramel in the mold, overlapping them (see note).
- Strain the syrup through a sieve placed over a bowl. Pour the hot syrup over the apples. Cover the mold with aluminum foil.
- Bake for 50 to 55 minutes or until the apples are tender. Remove from the oven.
- In a bowl, mix the flour, baking powder, baking soda and salt.
- In another bowl, whisk together the egg, brown sugar and oil. Incorporate the dry ingredients alternately with the milk until the batter is smooth and homogeneous.
- Remove the foil from the mold and spread the batter over the apples.
- Continue baking for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool on a wire rack for 10 minutes.
- Run a thin knife between the inside of the pan and the cake. Invert the cake onto a serving plate while it is still warm. Serve warm. Accompany with ice cream and salted miso caramel, if desired.
- Vegetarian
- Nut-free
