This Fall Cake May Just Be Flip-Worthy
0 Comment
apple, apple cake, apple caramel cake, Apple Caramel Upside Down Cake, apple upside down cake, apples, autumn, autumn cake, autumn dessert, autumn recipe, bake, baked, baker, bakery, bakes, baking, braeburn, butter, cake, cake recipe, cakes, caramel, caramel apple, Caramel Apple Upside Down Cake, dessert, dessert recipe, fall, fall cake, fall dessert, fall recipe, golden delicious, holiday, holidays, home, home recipe, jonagold, Land O Lakes, Land O'Lakes, Land O'Lakes butter, recipe, upside down, upside down cake
I went with golden delicious apples, and I think that this is the safest choice for this recipe. Some people have recommended substituting some of the vanilla with a bit of dark rum and some cinnamon if you want it to be an ultra-special holiday treat, but I think that it has a fine enough flavor as-is to serve at even the nicest of gatherings.
And though there are some steps here, I think that it is a straightforward enough recipe to bake most any time that you’d like a filling sweet treat. You probably want to save it for when you have a little down time, though. This isn’t the sort of recipe that you want to rush, even if it isn’t the most difficult cake in the world to put together. Enjoy!
Ingredients
8 Tbsp (1 stick) unsalted butter, softened (I used Land O’Lakes)
1 1/4 cups white, granulate sugar divided (1/2 cup and 3/4 cup)
1 1/2 pounds Braeburn, Jonagold, or Golden Delicious apples (about 4 medium), peeled, quartered, cored, each quarter cut into 2 wedges
3/4 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup cornmeal
1/2 cup boiling water
1 teaspoon vanilla extract
2 large eggs
1/3 cup whole milk
1-9-inch cake pan with 1 1/2-inch high sides
Instructions:
Preheat your oven to 350°F. Butter the sides of the cake pan. Line the pan with a 10-inch round of parchment paper. The paper will come up 1/2-inch up the sides of the pan. Butter the parchment paper.
Melt 2 Tbsp butter in a non-stick skillet on medium heat. Add 1/2 cup sugar, cook until sugar dissolves and mixture turns golden brown, stirring occasionally, about 6 minutes. Add apple wedges to the pan and gently stir to distribute the caramel evenly across the apples. Cover and cook until apples release their juices, about 5 minutes. Uncover and cook until apples are tender and caramel thickens and coats the apples, stirring occasionally, about 13 minutes more. Remove apples and caramel sauce and place in the prepared cake pan.
Whisk together the flour, salt, and baking powder in a small bowl and set aside. Place cornmeal in a large mixing bowl. Pour 1/2 cup boiling water over the cornmeal and stir to blend. Add 3/4 cup sugar and 6 Tbsps (3/4 stick) butter to the cornmeal mixture. Beat until well blended. Beat in vanilla and eggs. Beat in the flour, salt, baking powder mixture alternating with the milk. Pour the batter over the apples in the cake pan.
Bake until top is golden and a toothpick inserted into the center comes out clean, about 40 minutes. Cool cake in the pan for 5 minutes. Then run a knife around the edges of the cake to loosen it from the sides of the pan. Carefully invert the cake onto a serving plate or dish, and remove the parchment paper. Cool for 15 minutes.
NEXT PAGE>>
Quick tip: Instead of apples, you could use pears, peaches or pineapples.
Thanks to Simply Recipes for this delicious apple upside down cake recipe.