Salted caramel and apple upside-down cake

This upside-down apple cake is essentially two desserts in one! Buttery caramelised apples all held together with a light and airy sponge. And, to top it off, next-level salted caramel sauce drizzled on top!

More  than 1 hour

Serves 8 -10

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Ingredients:

  • 6-8 Granny Smith apples, cored and quartered 
  • ⅓ cup (80ml) butter
  • ½ cup (125g) brown sugar
  • ¼ cup (60ml) cream
  • ½ tsp (3ml) salt 
  • 1 vanilla pod, cut open down the middle (optional)

 

Cake batter:

  • ⅘ cup (200g) butter, at room temperature
  • ⅘ cup (200g) sugar 
  • 3 eggs
  • ½ Tbsp (8ml) vanilla essence
  • 1 ⅕ cups (200g) self-raising flour, sifted

 

Salted caramel sauce:

  • 1 cup (250g) sugar
  • ½ tsp (3ml) salt 
  • ¼ cup (60ml) water 
  • ½ cup (125ml) butter 
  • ½ cup (125ml) cream

 

Method

  1. Preheat oven to 180°C.
  2. Grease and line a 24cm cake tin with baking paper.
  3. Place apples in cake tin, laying side by side to create a fanned, circular pattern. 
  4. Heat butter in a saucepan. Add sugar, cream, salt and vanilla pod. 
  5. Stir to dissolve sugar. Bring to a simmer and cook until sauce turns a caramel colour. 
  6. Remove vanilla pod and pour caramel over apples. 
  7. For the batter, beat butter and sugar together until pale and fluffy.
  8. Add eggs one at a time, incorporating well, and add vanilla essence.
  9. Fold in flour.
  10. Spoon batter on top of caramel.
  11. Bake for 50-55 minutes, until a skewer inserted in the middle comes out clean. Cool.
  12. For the salted caramel sauce, heat sugar, salt and water and stir until sugar has dissolved.
  13. Bring to a simmer and cook until sauce turns a caramel colour. Immediately add butter and cream and stir. Cool.
  14. Serve cake drizzled with salted caramel sauce.

 

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