Caramel Apple Upside Down Cake


The apples
2 gala apples, peeled, cored and sliced
1 Tbs fresh ginger – minced
1 Tbs lemon juice
2 Tbs butter

The “cake”
3/4 cup brown sugar
6 Tbs melted butter
2 large eggs
1 cup all purpose flour
dash salt

The caramel
3/4 cup granulated sugar
1/4 cup corn syrup
1 Tbs lemon juice
1 tsp cinnamon

Combine apples, ginger and lemon juice in a large bowl. Add enough water to cover. Let sit while you are making the cake and caramel.

In a mixing bowl cream brown sugar and butter. Add eggs, flour and dash of salt. Mix until combined. Set aside

Drain water from apples and ginger. In a large frypan add 2 Tbs butter to the bottom of the pan and heat until butter just starts to brown. Add apples and cook, taking care not to break the apple slices.

In a saucepan combine sugar, corn syrup, lemon juice and cinnamon. Heat on low until sugar is dissolved and liquid starts to brown.

While sugar/lemon is cooking, butter a 9′X2″ round cake pan. Add a layer of parchment paper cut to fit the bottom of the pan. Butter the top layer as well.

Arrange apples in the bottom of the cakepan. Add sugar/lemon mixture. Top with cake batter.

Cook in a 350 degree oven for 15-20 minutes, until a toothpick inserted just into the cake comes out clean.

Remove from the oven, run a knife around the exterior of the cake to separate it from the pan. Let the cake cook cool for 30 minutes on a bakers rack.

Place a plate large enough to cover the entire cake dish over the cake pan. Invert cake pan and serve off of the plate.

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