Caramel Apple Upside Down Cake

Ingredients:

• Oil or melted butter, for greasing
• 1 ½ cups all-purpose flour
• 1 tbsp. baking powder
• ¾ cup unsalted butter, softened
• Generous ¾ cup superfine sugar
• 3 eggs, beaten
• 1 tsp. vanilla extract
• Finely grated rind of 1 lemon

Topping:

• ¼ cup unsalted butter
• ½ cup superfine sugar
• 1 tbsp. water
• 4 apples
• 2 tbsp. lemon juice

Method:

Preheat the oven to 350 degrees F. Grease an 8 inch round deep cake pan with a solid bottom. For the caramel apple topping, put the butter and sugar into a heavy pan with the water and heat gently until melted, then bring to a boil. Reduce the heat and cook, stirring, until it turns to a deep golden caramel color. Pour quickly into the cake pan, tilting to cover the bottom evenly. Peel, core and thickly slice the apples, toss in the lemon juice, and spread evenly over the bottom of the cake pan. Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs, and vanilla extract. Beat well until the mixture is smooth, then stir in the lemon rind. Spoon the mixture over the apples and smooth the surface with a spatula. Bake in the preheated oven for 40-50 minutes, or until risen and golden brown. Let cool in the pan for 2-3 minutes, then turn out carefully onto a warmed serving plate. Serves 6

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

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