Apple Upside-Down Cake
After baking this fragrant Apple & Walnut Loaf, I still have three apples left in the fridge. So, I turned them into this beautiful cake which I have always wanted to bake - Apple Upside-Down Cake - again, with the help of my mini future Masterchef, my three-year old son. :D
Recipe slightly adapted from here.
For the caramel:
3/4 cup light brown sugar
2 tablespoons water
3 apples, sliced thinly
1/2 teaspoon ground cinnamon
For the cake:
1/2 cup light brown sugar
1 cup butter, room temperature
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
4 ounces cream cheese, room temperature
3 large eggs
2 teaspoons vanilla extract
1. Preheat the oven to 170°C. Spray a 9-inch spring form pan with baking spray.
2. To make the caramel, heat up sugar and water over medium-low heat in a sauce pan. Swirl the pan continuously to prevent the mixture from burning. Remove from heat when the caramel turns golden brown and continue swirling until bubbling stops.
3. Pour the caramel to the bottom of the prepared pan and spread evenly. Arrange apple slices on top of caramel in a circular pattern. Sprinkle with cinnamon. Set aside.
4. In a mixing bowl, beat sugar and butter with an electric mixer until light and fluffy. Add cream cheese and beat until smooth. Add the eggs, one by one, beating well and scraping down the sides of the bowl.
5. Combine flour, baking powder, and baking soda in a small bowl. Add to the batter gradually, beating until just moistened.
6. Gently spread the batter over the apples and caramel.
7. Bake at 170°C for about 50 minutes or until golden and a toothpick or skewer inserted in the center comes out clean. Remove from oven and cool for 30 minutes. Invert onto serving tray. Serve warm.
Freshly baked from the oven and before inverting.
Tada! Look at that layer of caramel and apples.
I can eat many slices!