Soft and flaky sponge cake and apples soaked in caramel sauce… This caramel-apple upside down cake is absolutely delicious. It’s the perfect apple cake!
It’s a gorgeous cake, flavorful and yet easy to make with a handful of ingredients.
You have to start by caramelizing the sugar directly into the baking dish you are going to bake the cake. Allow to cool and place apple slices on top. Bake for about 20 minutes and, meanwhile, prepare the sponge cake. Remove the apples form the oven, pour in the batter and bake for another 30 minutes.
It’s a very simple and easy to prepare cake and you have to give it a try!
You may serve this delicious caramel-apple upside down cake as it is or topped with vanilla custard or whipped cream.
Ingredients for caramel-apple upside-down cake (for a 24 cm diameter baking tray)
– 2-3 apples (300-350 gr)
– 130 gr granulated sugar
– 40 gr butter
For sponge cake
– 4 eggs
– 100 gr granulated sugar
– 100 gr flour
– a pinch of salt
– vanilla extract
How to make caramel-apple upside-down cake
Start by caramelizing the sugar.
Place the sugar into a baking dish (the one you are going to use for baking the cake). Place the baking dish over medium heat (on the stove) and cook, stirring occasionally, until the sugar is completely melted.
Tilt the baking dish with a circular motion so that the melted sugar coats the surface evenly. Allow to cool.
Cut the apples into wedges. Place the apple wedges into the baking dish, over the caramel. Sprinkle diced butter. Place the baking dish into the preheated oven and bake at 180ºC for about 20-30 minutes.
Meanwhile prepare the sponge cake.
Separate the egg yolks from the whites.
Place the whites into a mixing bowl along with a pinch of salt and mix at high speed until stiff peaks form.
Add the granulated sugar in 2 or 3 steps and continue to mix until the sugar is completely dissolved. To verify if the sugar is completely dissolved, take some foam between your fingers and see if you can feel any sugar. You should obtain a very firm and glossy foam.
Add the vanilla extract and the egg yolks. Briefly mix until incorporated.
Add the flour, gradually, and use a spatula to incorporate it.
Remove the apples from the oven. Use a knife or a fork to butter the sides of the baking tray, carefully because is hot.
Pour in the batter and level with a spatula.
Place the baking dish back into the oven and bake for another 30 minutes.
Remove the cake from the oven.
To check if the sponge cake is well baked: prick the center with a toothpick. The toothpick must come out clean. If the toothpick comes out wet, you must bake the sponge cake for a few more minutes.
Run a knife around the edges of the cake to loosen it from the sides of the baking dish.
Invert the cake onto a platter.
Serve as it is or topped with vanilla custard or whipped cream.