I’m a sucker for an upside down cake. It almost seems like magic when you turn out the cake after baking to see the beautiful fruit encrusted topping. I’m also a sucker for anything caramel, so when I came across a recipe for a Caramel Apple Cake in Gourmet Traveller’s Slow Food cookbook I just had to make it.
This caramel apple cake is a little different to your usual upside down cake in that the fruit is slathered in a delicious caramel sauce and served drizzled with more caramel sauce. What is there not to love? As far as I’m concerned, not much!
The cake itself is also deliciously spiced with cinnamon, ginger and allspice, making a delicious combination when paired with apples and caramel sauce. If you are looking for an impressive cake for a dinner party or even something a little bit special for afternoon tea one day, then I do encourage you to try this delicious caramel apple cake.
What foods are you a sucker for?
| Caramel Apple Cake |
- Caramel Sauce
- 1 1/2 cups of caster sugar
- 1/2 cup of water
- 200ml of cream
- 120g of butter, coarsely chopped
- Cake
- 2 large apples, sliced thinly horizontally
- 2 1/2 cups of plain flour
- 1/4 cup of cornflour
- 3 tsp of baking powder
- 1 tsp of ground cinnamon
- 1 tsp of ground ginger
- 1/4 tsp of ground cloves
- 1/4 tsp of ground ginger
- 2 cups of firmly packed light brown sugar
- 1 cup of milk
- 3 eggs
- 1 tsp of vanilla extract
- 180g of softened butter
- Grease a 23cm cake tin and preheat the oven to 170 degrees Celsius (340 Fahrenheit).
- To make the caramel sauce combine the sugar and water in a small saucepan and place over a medium high heat. Cook until the mixture turns a dark caramel colour. Remove from the heat and add 25ml of the cream and 20g of the butter and mix to combine. Pour half the caramel sauce into the prepared cake tin.
- Return the caramel sauce to the heat and add the remaining cream and butter and mix until combined. Remove from the heat and set aside.
- Place the sliced apple on top of the caramel sauce, overlapping slightly.
- To make the cake, sieve the flour, cornflour, baking powder and spices into the bowl of an electric mixer with a paddle attachment fitted. Add the butter and mix until just combined.
- Combine the milk, eggs and vanilla extract in a jug and whisk to combine. With the mixer on its slowest speed add the milk mixture and mix until just combined.
- Spoon the cake mixture over the caramel apples and bake until firm and golden, approximately 60 to 70 minutes.
- Serve with warmed caramel sauce.
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{ 20 comments… read them below or add one }
oooooooh gooooeeyyyy!! This looks delightful!
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I had the same reaction as Sneh when I saw the first picture..gooey & sticky..yum! beautiful pictures Jennifer! Saving this to try in few months as winter knocks!
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Thank you so much Tanvi!
LOVE anything caramel.
The pie looks great! How is the new mac?
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Thanks Nadia
The mac is going well, although I am finding doing the initial backup on the TimeCapsule is taking FOREVER!!! It's been running for almost 24 hours. This is my second attempt, I tried the other day but it was going even slower so I did some google research to see if I could speed up the process. It's working faster than before but is still SLOW. Did you have the same issue?
Jennifer… I am breathless looking at the pictures. Gorgeous looking cake and apple and caramel are two things that go very well together.
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Thank you much Ellie
Caramel and apple really do go so well together. This is the second time I've made this cake and certainly won't be the last.
so delicious!! yummmm! i love caramel apple cake
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I love upside down fruit cakes – always hold my breath when I turn them out
I guess I would be a sucker for anything custard like creme brulee or pots de creme or other silky desserts like chocolate mousse. But in all honesty I am a sucker for any sweet thing.
Wow this looks delicious beyond words! I can almost smell/taste it through the screen… YUM!
Thanks Lily
It's really is a delicious cake! Definitely a must try!
I'm loving the caramel drips! I get a thrill when I turn out an upside down cake. I'm sure there is magic still there:)
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I am so in love with this cake, especially with all that drippy caramel. Bring it here now please??!!
Sure, I will post a slice to you
Caramel and apples were made for each other! This is irresistible! I am so looking forward to baking with apples – the season is starting here in a few weeks.
this is so delicious and love the spices in it. the caramel looks tempting…. yumm !
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Sold! I'm baking this.
I'm a sucker for anything salted caramel, it just makes everything better!
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Your recipes look great, but I don’t know your measurements for the cream and butter. How does a ml or g of butter translate to regular measurements?
Hi Joan,
Check out my conversions page for translation of grams of butter http://www.ledelicieux.com/conversions/ this page also converts liquid measures as well. I hope that helps.