Caramel Apple Upside Down Cake

 There are a lot of recipes in my blog that use apples ^^, and I can tell you, there are more to come, hehe.

Well, apple is one of the easy-to-find fruits, and right now we can buy it at any time of the year, but the most important reason is I love it, esp. when we cook it it will be soft and sweet!

And this time, it's come in a cake form. 

First I really wanted to call it Tatin cake (the method of making the apple is close to the tart Tatin), but I changed my mind, as I didn't want to confuse some people who may think that this cake has a tart pastry too, hehe.

So, the name of the cake is very straightforward it's "Caramel Apple Upside Down Cake".

It's very easy to make. The cake part is a poundcake with almond powder (so the cake will be able to bear the weight of the apple. I divided the caramel into 2 parts, caramel sauce, and caramel apple. The first time that I tested the recipe, using only caramel apples the caramel in the finished cake was not enough to my liking, 

After resting the cake will be moist and the apple will set, but if you can't wait, you can enjoy it after it becomes cool on the day that it is made.

Caramel Apple Upside Down Cake

Makes 15 cm. Cake

Caramel sauce

2 tsp ...................... Water 

50 g ....................... Granulated sugar

10 g ....................... Unsalted butter

Caramel apple

360 g ..................... Apple (Peeled and cut into 8 pieces before weighing it)

2 tsp ...................... Water

70 g ....................... Granulated sugar

15 g ....................... Unsalted butter

1/4 tsp ................... Salt

1 tsp ...................... Lemon juice

Cake batter

70 g ........................ Unsalted butter

1/2 tsp .................... Vanilla extract
1/8 tsp .................... Salt

70 g ........................ Granulated sugar
80 g ........................ Egg
55 g ........................ Cake flour
1/2 tsp .................... Baking powder

30 g ....................... Almond powder

Preheat the oven to 170℃.

Brush 15 cm cake pan with unsalted butter and line the side with baking paper

Make caramel sauce:

Put the water and sugar into a pan and place the pan over medium heat.

Cook until it turns caramel in color. Turn off the heat, add the butter, and stir to combine.

Pour into the prepared pan.

Make caramel apple:

Peel and cut each of the apples into 8 pieces.

Put the water and sugar into a pan and place the pan over medium heat.

Cook until it turns caramel in color. Turn off the heat, and add the butter.

Add the apple, salt, and lemon juice.

Cook over medium heat until the apple turns caramel in color. 

Line the apple in the prepared pan and set the pan aside.

Make the cake batter:

Beat the butter with salt and vanilla until smooth then add the sugar.

Beat until light in color.

Add the egg and beat to combine.

Sift the cake flour, baking powder, and almond powder into the bowl.

Fold to combine.

Put the batter into the prepared pan and smooth the top.

Bake in the preheated oven at 170℃ for 25 minutes.

Cover the pan with a baking sheet and bake for 20 minutes more.

Let the cake cool completely.

Cover the cake with plastic wrap and rest overnight.

Turn the pan upside down on a plate and warm the pan.

Remove the pan and enjoy!

Caramel Apple Upside Down Cake