Upside-Down Apple Cake

Upside-down apple cake is delicious on its own, but its best when its still slightly warm, served with a scoop of ice cream, Greek yogurt, or a dollop of chilled whipped cream.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Caramel

  • 120 g Sugar, white

Dough

  • 170 g Wheat flour, white, multi-purpose

  • 0.5 bags Baking powder

  • 1 teaspoon Spices, cinnamon, ground

  • 30 g Koruzni škrob

  • 50 g Walnuts

  • 100 g Butter, unsalted

  • 120 g Sugar, white

  • 1 bag Sugar, white

  • 1 pinch Salt, table

  • 3 pieces Egg, fresh

  • pieces Butter, unsalted

  • 20 g Butter, unsalted

  • 4 pieces Apple, fresh

  • pieces Juice, lemon

  • pieces Sweet cream

Steps

  1. Wash the apples, peel them, and cut them into quarters, removing the stems and cores. Slice the quarters into chunks and place them in a bowl, then pour apple juice over them to prevent browning. Coarsely chop the walnuts.

  2. Grease a round cake pan (26 cm in diameter) with butter. In a heavy-bottomed saucepan, slowly heat the sugar until it completely melts and turns a beautiful, light brown caramel color. Pour the caramel into the cake pan and tilt it left and right to evenly spread it across the bottom.

  3. Melt butter in a skillet and lightly sauté the apple chunks. Add the cream and simmer the apples on low heat for a few minutes until they soften slightly but remain firm.

  4. Sift the flour into a bowl and mix it with baking powder, cinnamon, cornstarch, and walnuts. In another bowl, use an electric mixer to cream the softened butter with both types of sugar and salt. Gradually mix in the eggs, one at a time, into the butter mixture. Finally, fold in the dry ingredient mixture.

  5. Preheat the oven to 170°C (340°F). Arrange the sautéed apple chunks in a fan shape on the bottom of the cake pan (see image) and gently press them into the caramel with your fingers. Cover the apples with the walnut batter, smoothing the top with a spatula or the back of a spoon. Bake the cake in the preheated oven for about 60 minutes. It’s done when the top turns golden brown and a toothpick inserted into the batter comes out clean.

  6. Remove the baked cake from the oven and let it cool for 5 to 10 minutes. Then place an upside-down plate or large serving dish over the pan and quickly flip it over. Be careful not to burn yourself with the hot caramel. Let the cake cool slightly before serving.

Nutrition Information (Per 100g)

  • Calories: 250.28 kcal
  • Fat: 10.99 g
    • Saturated Fat: 5.28 g
  • Carbohydrates: 33.66 g
    • Sugars: 20.92 g
  • Protein: 3.45 g
  • Fiber: 1.27 g