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Caramel and apple upside-down cake
Caramel and apple upside-down cake
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate a classic dish for a mouthwatering experience!
Ingredients:
  • 5 gala apples, cored, each cut into 6 wedges
  • 495g (2 1/4 cups) caster sugar
  • 300g unsalted butter, softened
  • 6.60 gm vanilla extract
  • 300g (2 cups) plain flour
  • 10.00 gm baking powder
  • 75g ground almonds
  • 1 tsp ground cardamom
  • 7 eggs, at room temperature
  • 80ml (1/3 cup) milk
  • 2 x 380g jars strawberry jam
  • Double cream, to serve
Instructions:
  • Preheat your oven to 170C. Grease and line a 25cm round, loose-based cake pan. Arrange apple wedges tightly in a circular pattern in the pan, starting from the edge and working towards the center. Once arranged, carefully transfer the apple wedges to a work surface, preserving the circular formation.
  • In a small, heavy-based saucepan over medium heat, melt 220g (1 cup) sugar with 180ml (3/4 cup) water until sugar dissolves. Simmer until it turns into a dark caramel. Pour the caramel into the pan, first around the edges, then in the center. Quickly and carefully place apple wedges over the caramel.
  • With an electric mixer, whip up the butter, vanilla, and remaining 275g (1 1/4 cups) sugar until it's light and fluffy. Then, sift in the flour, baking powder, ground almonds, cardamom, and 1/2 teaspoon of salt into the butter mixture. Next, add eggs and milk, and mix on low speed until the batter is smooth and well combined.
  • Pour the batter over the apple wedges and smooth it out with the back of the spoon. Bake the cake on the bottom shelf of the oven for 30 minutes. After that, cover it with baking paper to prevent over-browning and continue baking for another 45 minutes or until a skewer inserted into the center comes out clean. Let it cool in the pan for 15 minutes, then gently run a knife around the cake and flip it onto a plate.
  • In a small saucepan over medium heat, simmer jam and 125ml (1 1/2 cups) water for 5 minutes until smooth. The sauce yields 560ml (2 1/4 cups) and can be stored in the fridge for up to 2 weeks in an airtight container.
  • Enjoy the warm or room temperature upside-down cake topped with a drizzle of strawberry sauce and cream.

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