A luxurious yet easy to make upside down apple cake with caramel and whole baked apples.
UPSIDE DOWN APPLE CARAMEL CAKE
I was 19 years old the first and until recently only time I ate this apple caramel cake. I liked it so much that it stayed with me for all these looooong years… I thought about it many times, but never knew the recipe and somehow never came to the simple idea of doing a search on Google.
But recently, during one of those (guilty) hours one spends on Pinterest, I saw the picture of this luscious apple caramel cake. As soon as I noticed that the name of the cake was written in Romanian, I knew I found my cake. That was it! Those delicious baked whole apples, oozing in caramel and surrounded by that pancake-like, sweet batter.
One day later I already had all I needed and I baked the upside down apple caramel cake. It was even better than I remembered! It is overly sweet (lots and lots of caramel), but soooo delicious! If you like baked apples you will love this cake even more.
The apples have the perfect consistency, they are filled with raisins, walnuts and cinnamon and the batter, which gets absolutely soaked in that caramel, is just amazing. Although it is a simple sponge cake batter, the caramel makes it almost like a pancake in taste and texture, you will love it!
HOW TO MAKE THE UPSIDE DOWN APPLE CAKE WITH CARAMEL
Untypically for me, I included a few step-by-step pictures, they are not particularly pretty (I really don’t have the patience of taking pictures while baking or cooking), but I thought that, in this case, it would be easier to have a picture to explain the procedure better.
I am especially thinking about the way of spreading the caramel in the pot, it was easy for me because I remember my grandmother doing the same thing when making Romanian burnt sugar cream, but I thought that describing that using just words would not be explanatory enough.
I used a very old pot to make this cake, as caramelizing sugar in it did affect its whiteness a little bit. Don’t use a non-stick pan, the caramel will not stick to it, just take the oldest enamel pot you can find.
Turn the upside down apple caramel cake out of the pan immediately after baking it, it works wonderfully, but if you leave it too long in the pan, the sugar will harden and the end result will not be so pretty anymore.
HOW TO SERVE THE APPLE CARAMEL CAKE
You can enjoy the upside down apple caramel cake either lukewarm or at room temperature. To tell you the truth, I liked it best the next day. The batter was then really infused with the caramel and got this amazing pancake-like consistency.
You can serve the cake either plain or with unsweetened whipped cream. Do let out the sugar when whipping the cream, the cake is so sweet, you will definitely not need extra sugar.
Serving the apple caramel cake with vanilla ice cream sounds good too, I haven’t tried it myself but I am convinced it would be great. Next time!
October is here, for me the perfect time to start a new series on Where Is My Spoon, a series dealing only with apple cakes. I start this series with my personal favorite apple cake, but don’t worry, the coming ones will satisfy other tastes as well.
Eight very different apple cakes, I am sure each of you will find the one they like best.
MORE APPLE CAKES:
Nutrition Information:Yield: 12
Serving Size: 1 slice
Amount Per Serving:Calories: 375 Total Fat: 16g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 111mg Sodium: 127mg Carbohydrates: 56g Fiber: 4g Sugar: 49g Protein: 5g