I was feeling a tad experimental today, so I decided to vary an old favourite, by using apples and adding caramel sauce.I have to say, I am extremely pleased with the result.
Caramel Apple Upside Down Cake
- 1/4 cup butter
- 3/4 cup sugar
- 1 egg
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla
- 2 cups apples, sliced
- 1/2 cup brown sugar
- 2 tablespoons butter
Preheat oven to 300F. Cream the butter and sugar, then beat in the egg. Combine the three dry ingredients and add, alternatively with the milk, in three additions. Stir in the vanilla. Line a 9 x 9 pan with parchment paper. Combine the apples with the brown sugar
and spread on the parchment paper. Drop the butter in little dots around the apples.
Cover with the batter and put in oven.
Bake for 15 minutes, then increase the heat to 350F and bake for another 20-25 minutes.
Invert cake onto a large platter and serve with caramel sauce.
Caramel sauce
- 1/2 cup butter
- 1 cup brown sugar
- 1/3 cup cream (or milk)
Bring the butter and sugar to a boil, lower heat to medium, and add the cream, stirring quickly. Cook for a few minutes, until thickened. Serve over the cake.
Variations:
- add cinnamon, nutmeg, cloves and/or cardamon to the cake batter or mix into the apples
- add pecans to the apples
- sprinkle sea salt over the caramel before serving
- use pears instead of apples and gingerbread instead of this batter
Do you have any suggestions to improve or vary this? I’d love to read your thoughts. Please leave a comment if you have time.