October 3, 2011

Caramel Apple Cake

Traditional Cakes & Pies

30 minutes

1 minutes

“Sponge cake with a fruity topping makes for a flavorful twist on upside-down cake—it’s perfect for coffee or dessert.”

1
Preheat oven to 350°F. Grease a deep 8-inch round springform pan and line with buttered parchment paper. Peel and core the apples. Thinly slice 3 apples. Chop the remaining apples and cook in 3 tbsp. water until just softened, 4–5 minutes. Let cool.
2
Sprinkle the brown sugar over the base of the prepared pan. Arrange the apple slices in a spiral to cover the base completely.
3
Sift the flour, baking powder, salt, cinnamon, ginger and cloves into a large bowl. Add the eggs, butter, sugar and syrup. Beat with a spoon or whisk until blended. Stir in the cooled apples and raisins. Spoon the mixture over the apples in the pan and level the surface.
4
Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let the cake cool in the pan for 5 minutes, then turn onto a wire rack with the base face up. Remove the collar and base of the pan and cool completely. Serve.

To vary the flavor of this cake, use 1 pound plus 3 fresh pears instead of the apples.

This luscious cake is the perfect ending to a fall harvest dinner of cider-glazed pork tenderloins and roasted sweet potatoes.

Main menu