Easy Food Recipes and Cooking - Caramel Apple Upside-Down Cake
Serves 8
1 cup (220g) caster sugar
3 Granny Smith apples, peeled, cored, sliced 1cm thick
175g softened unsalted butter
100g brown sugar
200g dulce de leches
1 tsp vanilla extract
2 eggs
175g self raising flour
100g almond meal
Pure (thin) cream, to serve
Preheat the oven to 180°C. Grease and line the base and sides of a 24cm loose-bottomed cake pan, and wrap the outside with foil (to prevent any caramel leaking out during cooking). Place caster sugar in a pan over low heat with 2 tbs water, stirring until dissolved. Increase heat to medium and cook, without stirring, until a golden caramel. Pour in the cake pan and set aside to cool.
Cover the caramel with overlapping circles of apple. Beat butter and brown sugar in an electric mixer until thick and pale, then add dulce de leche and vanilla. Beat in eggs, 1 at a time, beating well after each addition. (The mixture may look curdled at this stage.) Fold in the flour and almond meal, then pour into the cake pan. Place the pan on a baking tray, then bake for 35-40 minutes until a skewer comes out clean. Rest the cake in the pan for 10 minutes, then release the pan and invert onto a plate. Drizzle over caramel from the pan. Serve warm with cream.