Caramelized Apple Cake. adults, love to eat the delicious cake. You can make a tasty cake with a variety of. The cake is one of the favorite desserts for many people.
I made it for the first time last week for my family, and we were all very impressed with the cake! Then I made two more for a church function today, and received numerous compliments. this was a really good concept unfortunately i had a couple of issues all of my caramel cooked up and out of the cake pan (be sure to put another pan under the cake pan or you will have a mess) and the cake batter seemed more like dough than batter. very good though as far as taste goes. i put diced apples and walnuts in the cake as well and cooked the caramel on the stove. i'll do more. Make the caramel: Cook the sugar and corn syrup in a large skillet over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture. You can cook Caramelized Apple Cake using 10 ingredients and 16 steps. Here is how you cook that.
Ingredients of Caramelized Apple Cake
- You need of Caramelized Apples.
- It’s 1 of Apple.
- Prepare 40 grams of Granulated sugar.
- It’s of For the batter:.
- It’s 150 grams of Plain white flour.
- Prepare 1 tsp of Baking powder.
- It’s 150 grams of Unsalted butter.
- You need 120 grams of Granulated sugar.
- It’s 3 of Eggs.
- It’s 1 dash of Vanilla oil (extract).
Soft and fluffy caramel apple cake studded with caramelized apples is the perfect autumn treat served with dulce de leche whipped cream. Mix together the flour, cinnamon, baking soda, nutmeg and salt in a medium bowl. This delicious Caramel Apple Bundt Cake is made with Granny Smith apples for one reason: the cake is a sweet one with caramel frosting and Granny Smith are more on the tart side, so they work. In a small saucepan over medium heat, melt brown sugar, butter, vanilla, cinnamon, and salt.
Caramelized Apple Cake instructions
- Bring the egg and butter to room temperature. Sift together the flour and baking powder. Set aside..
- Leaving the peels intact, cut the apples into fourths, remove the seeds, and cut each fourth into 6 thin slices (24 slices in total)..
- Put the sugar in a frying pan and cook while stirring on a medium-low until it becomes a rich brown..
- Add the apples, shake the pan and flip the apples to coat them completely. When the apples turn brown on both sides, turn off the heat and let cool..
- Using a spatula or chopsticks to mix the caramel is a little difficult, so I just shake and flip..
- Line your pan with parchment paper..
- Preheat the oven to 180°C and set the timer to 40 minutes..
- Whip the butter with a whisk until it turns white. Add the sugar in 4-5 portions and knead into the butter until fluffy..
- Beat the egg well, then mix it into the sugar and butter in 5~6 parts. Don't add it all in..
- Add the sifted dry ingredients all at once and mix well until fluffy and no longer powdery..
- Add a couple drops of vanilla and knead well..
- Arrange the caramelized apples into the pan from Step 6 into a single layer. Don't add any remaining juice or caramel..
- Pour the batter into the pan and smooth the top. Drop from a few centimeters up 2~3 times to remove any air bubbles from the batter..
- Bake for about 35 minutes. If the surface is nicely browned and a toothpick or skewer inserted in the center comes out clean, it's ready..
- When it has cooled, flip the cake out of the pan and onto a plate. Wrap with plastic and let cool..
- It's good while still warm, but it tastes even better if you let it sit in the refrigerator overnight..
I make this cake very often. It can be served warm with a dollop of whipped cream, served cold or even frozen for later use. You will be handing out copies of this recipe. Recipe came from a Robin Hood cookbook. This caramel apple upside down cake is a fall must-make.