This is the perfect fall cake! Apple Upside-Down Cake
Ingredients:
Topping:
2 medium apples (400g) peeled and sliced
2 Tbsp (30g) butter
6 Tbsp (80g) brown sugar
1 Tbsp (15 mL) apple cider
1/4 tsp (1 mL) ground cinnamon
¼ cup (60 mL) maple syrup
Cake
1 cup (240g) butter
3/4 cup (190g) brown sugar, firmly packed
2 Tbsp (30 mL) apple cider
2 large eggs
1 1/2 tsp (7 mL) pure vanilla extract
1 1/2 tsp (7 mL) ground cinnamon
½ tsp (2 mL) ground ginger
¼ tsp (1 mL) ground cloves
Pinch coarse salt
1 tsp (5 mL) baking soda
1 1/2 cups (200g) all-purpose flour
2 medium apples - 400g - peeled and diced
Method:
Preheat the oven to 350°F (180ºC).
Grease a deep 9" round cake pan.
Line the bottom with a parchment round, and grease that as well.
Peel, core and slice the topping apples into ¼” rounds.
(Might as well peel, core, and dice the apples for the cake batter as well.
Place the apple slices in an artful display in the bottom of the cake pan.
Place the remaining topping ingredients in a small pan over low heat, stirring until the sugar is fully dissolved.
Pour the topping mixture over the apples in the cake pan.
Cream the butter in a bowl with an electric hand mixer.
Add the brown sugar and continue creaming until light and fluffy.
Add the eggs one at a time and mix thoroughly.
Add the cider, and vanilla and mix together.
Mix the baking soda, spices, and salt into the flour, and then stir into the batter.
Add the chopped apple, and mix until just coated.
Gently drop scoops of the batter into the cake pan - being careful not to disturb the apple arrangement.
Bake for 50 to 55 minutes, or until a cake tester inserted near the centre comes out clean.
Let the cake cool in the pan for 5 minutes on a wire rack
Turn the cake out onto a serving plate, and remove the parchment paper.
PREP
25 mins. to 35 mins.
BAKE
50 mins. to 55 mins.
TOTAL
1 hrs 25 mins. to 1 hrs 50 mins.
YIELD
8 to 10 servings
