I’m a sucker for an upside down cake. It almost seems like magic when you turn out the cake after baking to see the beautiful fruit encrusted topping. I’m also a sucker for anything caramel, so when I came across a recipe for a Caramel Apple Cake in Gourmet Traveller’s Slow Food cookbook I just had to make it.
This caramel apple cake is a little different to your usual upside down cake in that the fruit is slathered in a delicious caramel sauce and served drizzled with more caramel sauce. What is there not to love? As far as I’m concerned, not much!
The cake itself is also deliciously spiced with cinnamon, ginger and allspice, making a delicious combination when paired with apples and caramel sauce. If you are looking for an impressive cake for a dinner party or even something a little bit special for afternoon tea one day, then I do encourage you to try this delicious caramel apple cake.
What foods are you a sucker for?
Caramel Apple Cake
- 1 1/2 cups of caster sugar
- 1/2 cup of water
- 200 ml of cream
- 120 g of butter coarsely chopped
- 2 large apples sliced thinly horizontally
- 2 1/2 cups of plain flour
- 1/4 cup of cornflour
- 3 tsp of baking powder
- 1 tsp of ground cinnamon
- 1 tsp of ground ginger
- 1/4 tsp of ground cloves
- 1/4 tsp of ground ginger
- 2 cups of firmly packed light brown sugar
- 1 cup of milk
- 3 eggs
- 1 tsp of vanilla extract
- 180 g of softened butter
- Grease a 23cm cake tin and preheat the oven to 170 degrees Celsius (340 Fahrenheit).
- To make the caramel sauce combine the sugar and water in a small saucepan and place over a medium high heat. Cook until the mixture turns a dark caramel colour. Remove from the heat and add 25ml of the cream and 20g of the butter and mix to combine. Pour half the caramel sauce into the prepared cake tin.
- Return the caramel sauce to the heat and add the remaining cream and butter and mix until combined. Remove from the heat and set aside.
- Place the sliced apple on top of the caramel sauce, overlapping slightly.
- To make the cake, sieve the flour, cornflour, baking powder and spices into the bowl of an electric mixer with a paddle attachment fitted. Add the butter and mix until just combined.
- Combine the milk, eggs and vanilla extract in a jug and whisk to combine. With the mixer on its slowest speed add the milk mixture and mix until just combined.
- Spoon the cake mixture over the caramel apples and bake until firm and golden, approximately 60 to 70 minutes.
- Serve with warmed caramel sauce.