So rich, creamy and absolutely delicious this creme brulee apple upside down cake is amazing! And it’s so incredibly easy to make using budget friendly ingredients.
This delicious homemade apple cake is made from 3 layers: the first layer is made from creme brulee, the middle layer is made from apples and the top layer is a delicious cocoa sponge cake.
And the best part is that the whole cake is soaked in a delicious caramel syrup! Yummy!
To prepare this delicious creme brulee cake you should start by coating the pan with melted sugar. Let cool completely. Meanwhile you can cook the apples until soft.
To layer the cake you must start with the apple layer. Although the apple layer is in the middle when you layer the cake you should start with the apple. Why? Because apples float 😊
So, place the apples into the pan coated with caramelized sugar and over the apples pour the cream. Bake for about 30 minutes (or until the cream is set). Meanwhile prepare the sponge cake batter. Remove the pan from the oven and spoon the sponge cake batter over the cream. Place the cake back into the oven and continue to bake until the sponge cake is done.
It’s very easy and this creme brulee apple upside down cake is absolutely amazing!
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Ingredients for the creme brulee apple upside down cake (for a 24 cm| 9,44 inches baking pan)
For the caramel syrup
– 200 gr (1 cup) granulated sugar
For the apple layer
– 6-8 apples
– 50 gr (1/4 cup) granulated sugar
– 1 teaspoon ground cinnamon
– 8 eggs
– 1 l (4 cups and 2 tablespoons) milk
– 200 gr (1 cup) granulated sugar
– 20 gr (2 sachets) of vanilla sugar (or 2 tablespoons vanilla essence)
For the cocoa sponge cake
– 4 eggs
– 100 gr (1/2 cup) granulated sugar
– 70 gr (1/2 cup and 1 tablespoon) flour, sifted
– 30 gr cocoa (1/3 cup) cocoa powder
– a pinch of salt
– vanilla essence
How to make the creme brulee 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 pan with a circular motion so that the melted sugar coats the surface evenly. Allow to cool completely.
Place chopped apples and 50 gr (1/4 cup) granulated sugar into a large skillet. Cook, stirring occasionally, until soft. Turn off the heat and add 1 teaspoon ground cinnamon. Stir and let cool.
To make the cream, crack the eggs into a large bowl. Add granulated sugar and vanilla sugar and mix for a few minutes.
Add the milk and mix to combine.
Layer the cake
Drop the apples into the pan, over the caramel. Pour the cream mixture over the apples.
Place the pan into the preheated oven and bake on 180C (356F) for about 30 minutes.
Meanwhile make the cocoa sponge cake
Separate the yolks from whites.
Place the whites into a large mixing bowl. Add a pinch of salt. Mix on high speed until stiff peaks form.
Add the sugar in 2-3 steps and continue to mix on high speed until the sugar is completely dissolved. You should obtain a firm and glossy meringue.
Add the vanilla essence and the egg yolks. Mix to incorporate.
Gradually stir in the flour and the cocoa powder
Remove the pan from the oven.
Spoon the sponge cake batter over the cream.
Place the pan back into the oven and continue to bake on 180C (356F) for another 30 minutes.
Let cool to room temperature. Refrigerate for about 4 hours (over night is even better).
Invert the cake onto a platter. Let the creme brulee apple upside down cake sit in the fridge for about 1 hour to allow the sponge cake to absorb syrup.