Is it really Wednesday? I’m getting my days confused after all the long weekends we’ve had recently. One thing that never confuses me is dessert. I love sweet, don’t you? Just not super sweet tooth aching sweets, I like my sweets to be balanced. Upside down cake is one of my favourite desserts, it’s most often made with pineapple but apples are perfect for it. And when you can produce something like this caramel apple upside down cake you know you’ve got a winner.
This cake was an experiment I made for lunch with Marc’s family and I was amazing I had two people ask for the recipe and knew I had to share it with you! It really is a simple cake to make and it looks really impressive, perfect for parties.
Just make a quick caramel, pour it into your cake tin, layer apple slices on top then whip up a cinnamon butter cake pour it in the tin and bake it. Then while it cools whip up a vanilla marscapone cream, split the cake in half and scoop in the cream, pop the top (bottom) on and your done. Simple, quick and delicious.
I love the simple flavours in this cake. You really can’t go wrong with caramel, apple, cinnamon and vanilla.
Caramel Apple Upside Down Cake
- 1 cup caster sugar
- 1 pink lady apple, cored, peeled & sliced
- 125 grams butter, softened
- 1 teaspoon vanilla essence
- 3/4 cup caster sugar
- 2 eggs
- 1 & 1/2 cups self raising flour
- 1 teaspoon cinnamon
- 1/2 cup milk
- 170 grams marscapone
- 1/2 cup cream
- 1/3 cup icing sugar
- 1 teaspoon vanilla bean paste
Preheat the oven to 180 degrees. Grease and line the base and sides of an 8 inch loose bottom cake tin. Wrap foil around the bottom and sit on a baking sheet.
Place the sugar in a small saucepan over low heat with 2 tablespoons of water. Stir until the sugar is dissolved. Increase heat to medium and cook, without stirring until it turns into a golden caramel.
Pour the caramel into the prepared cake tin. Arrange the apple slices on top of the caramel. Set aside.
Place the butter, vanilla and sugar into the bowl of an electric mixer, beat on high until light and fluffy. Add the eggs one at a time and beat well between additions.
Add half of the flour and the cinnamon and beat in. Add the milk and beat well, add the remaining flour and beat again. Scrape the sides and base of the bowl well, beat for another minute or until light and fluffy.
Scoop the cake mix on top of the caramel and apples, smooth out the top. Bake for 25-30 minutes until a skewer inserted in the middle comes out clean.
Cool in the time for 10 minutes then remove the sides and flip onto a plate and remove the baking paper. Set aside until cool.
Whip the marscapone, cream, icing sugar and vanilla paste until stiff peaks form.
Split the cake in half and lift the top off. Spoon the marscapone mixture on, the place the top of the cake back on. Serve and enjoy!