This week's Heavenly Cake Bakers entry is an Apple Upside Down Cake. Perfect now that apple season is upon us. I forgot to take a pic of the first step, but you'll need to start this cake by slicing apples and letting them macerate in sugar until they get all nice and juicy. Set that aside - you'll need both the apples and the juice later. I used Golden Delicious apples.
Time to line my 9" cake pan. I like to use precut parchment circles whenever possible, but I'm fresh out of ones that fit a 9" cake pan and I can't order more because my beloved Sweet Celebrations decided to go out of business (sniff, sniff). Please, drop me a line if you know where I can get some.
Anyway, no problem - it's easy to cut them yourself.
By the way, wax paper works just as well as parchment, and it is much less expensive.
To cut parchment (or wax paper) to fit your pan, trace around the outside bottom edge of your pan.
Then fold the circle in to eighths and cut just inside the pencil mark. You just made a circle that will fit in your pan perfectly.
Hold the wax paper in place with a little cooking spray - butter or shortening will work too. Now brush the paper and sides of the pan with melted butter, and wrap the pan with insulated baking strip. These cloth insulated baking strips are soaked in water before being applied to the cake pan. They keep the cake from over baking on the edges, and help to produce a very level finished cake. I have 8 or 10 of them in different sizes and I wouldn't bake a cake without them!
Time to make the caramel. This is where the reserved juice from macerating the apples comes into play. Butter and brown sugar and yummy juice from macerated apples... Hello!!! This mixture is cooked for just a few minutes. The caramel is then poured into the cake pan and that's when all the fun begins.
I thought it would be a nice touch to start the swirl design with a slice of apple cut into the shape of an actual apple. I had a nice large slice of apple set aside, ready to be carved when I turned my back for just a second... as you probably guessed, one of the kids walked by and thought that perfect apple slice looked good enough to eat, and that's exactly what she did with it... sigh! Thankfully I had a smaller one reserved "just in case" (just in case I messed up the carving, not just in case someone ate it!). So in the end my carved apple was smaller than I had planned, but I still like the way it turned out.
Lesson learned - don't turn your back on perfect apple slices!
Time to arrange the apple slices. I divided the slices into 3 piles - small ones, medium one, and large ones. If I had read Rose's directions more carefully, I would have cut them lengthwise, resulting in slices that were relatively all the same size.
But I had to do things the hard way... not really, just a little different. Heck, you could even just dump the apples in haphazardly and be done with it if you want to - it would still be super delicious in the end.
So anyway, I started the swirl design using the small slices, then worked my way through the medium and large slices respectively.
Here we are, all done. Don't tell the kids I said this, but it's fun to play with your food.
Time to make the batter... have I told you how much I
Into the oven, placed on a preheated baking stone. The baking stone is optional, but if you have one, by all means use it. Doing so will help to caramel the apple layer. Good for homemade pizza and bread too.
When the cake is done baking you immediately invert it onto your serving plate.
Wait a minute or two, then slowly lift.
Tada! It came out of the pan perfectly with absolutely no sticking! My Golden Delicious apples didn't exude as much liquid as the photo in the book shows, but believe me when I say it tasted heavenly!
I served it at room temperature with a dollop of
I found cutting through the apple layer easiest using a serrated knife, cleaned between each slice for the neatest presentation of course ;).
This cake is incredibly delicious! Very moist and the flavor is oh so good!! The caramel compliments the apples extremely well.
Really buttery and yummy.
Butter... Yum... ButterYum (get it?).
Seriously, I'd love to share with you, but you're all the way over there!
Thanks for visiting.
I hope you try this cake some time!
To see more of this week's Apple Upside Down Cake entries, head on over to