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Upside Down Apple Cake

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Aug 17, 2014

Upside Down Apple Cake

The early apple season has set in and a family friend has exactly that: early apples: Discovery. I’m not very fond of Discovery apples as I find them a bit boring in taste and they quickly go mealy in their consistency. But they actually work quite well when used in cakes or food. So I wanted to try a new recipe for apple cake. I always make the same kind of apple pie, apple pie with lid (which I see isn’t on this page yet.. We’ll have to do something about that) – partly because it is one of my fiance’s favourite cakes. I remembered the upside down cakes they made in the TV programme The Great Danish Bakeoff. I don’t really trust those recipes, but I took a chance with this one because the woman who made this cake was one of the best in the show (unfortunately she didn’t win).

It is a fine cake with a fine taste. The apples don’t shine that much through in taste though. That might be because of the apple sort. The cake bottom is very light and then there is the caramel topping which gives it quite a heavy feel. Both the bottom and the topping have apple in them. I’m sure that is part of the reason for the light and moist feel of the bottom.

I will suggest using a kitchen machine to mix the first part of the batter. My electric handmixer was having trouble with the ”dry” batter even though it is usually quite efficient. The recipe is written as I made it.

Ingredients

  • 250 g soft butter
  • 250 g sugar
  • 4 eggs, parted
  • 200 g all purpose flour
  • 50 g potato flour
  • 1 tsp baking powder
  • 2 apples, peeled and core removed
  • 25 g almonds, finely chopped

Topping

  • 4 tbsp butter
  • 150 ml brown sugar
  • Pinch of salt
  • Lemon juice
  • 2 apples

Directions

Preheat your oven to 180C. Prepare a springform tin (24-26 cm) by fastening baking paper over the bottom and grease the sides well with butter.

Beat the butter and the sugar well. Add one egg yolk at a time and beat well in between. In another bowl, whisk the egg whites stiff.

In a third bowl, mix flour, potato flour and baking powder. Sift the flour mixture into the butter mixture little by little. Stir until completely mixed.

Grate the apples into the batter and fold them in together with the chopped almonds. Lastly, carefully fold in the stiff egg whites a little at a time.

Topping:
Melt butter, brown sugar and a pinch of salt in a pan over medium heat. Let it simmer for 4-5 minutes until it gets a consistancy of caramel.

Peel the apples and cut out the core. Slice the apples, not too thinly.

Pour the caramel into the springform tin. Place the apple slices in the caramel. Pour the batter over the apples.

Place the cake on the lowest rake in the oven and let it bake for 50 minutes.

When the cake is finished, let it cool in the springform tin for about 15 minutes before removing it from the tin and turning it upside down.

Serve with whipped cream, sour cream or ice cream and a hot cup of tea or coffee.

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