Toffee Apple Upside Down Cake
- Ready In:
- 1⁄3 cup light brown sugar (a generous 1/3 cup)
- 4 tablespoons unsalted butter
- 1 apple, of your choosing unpeeled, cored and thinly sliced (Granny Smith, Honeycrisp or Pink Lady)
- 8 tablespoons unsalted butter, at room temperature
- 3⁄4 cup light brown sugar
- 2 large eggs, lightly beaten
- 1 3⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 2 apples, of your choosing partially peeled and coarsely grated (Granny Smith, Honeycrisp or Pink Lady)
- 3⁄4 cup walnuts, chopped and lightly toasted (a few minutes over low heat in a saute pan is fine)
- Preheat oven to 350 degrees F. Thoroughly grease and flour a 9x9-inch baking dish or cake pan using butter and flour.
- To create the topping: This mixuture goes into the baking dish first. Mix brown sugar and butter in a small, heavy-bottomed saucepan and warm over medium-low heat; stir constantly until sugar is dissolved and butter is melted. Remove from heat and pour mixture into the bottom of the prepared 9x9-inch baking dish or cake pan. Arrange apple slices over the toffee mixture, in whatever pattern is pleasing to the eye. Set aside.
- To make the cake: In a large mixing bowl and using an electric mixer, beat butter and brown sugar at low to medium speed until mixture is smooth and blended. Gradually blend in eggs and beat until pale and fluffy.
- In another medium-sized bowl, sift together flour, baking powder, baking soda, cinnamon, ginger and nutmeg. Add dry ingredients to wet mixture, stirring gently by hand until batter is combined. Stir in grated apples and toasted walnuts until incorporated.
- Pour batter over toffee apple topping already in the baking dish or cake pan. If necessary, carefully move batter around until evenly distributed over topping. Place baking dish into a preheated 350 degree F oven and bake for 30-40 minutes depending on the accuracy of your oven. Cake is done when it no longer jiggles, is firm, and top (which will become the bottom) turns golden brown and a toothpick inserted in center and near edges of cake should also come out clean.
- When cake is done, remove from oven and allow to cool in baking dish for approximately 10 minutes. Run a knife around the edge of baking dish to loosen sides of cake. Place serving plate over the top of baking dish; holding the serving plate and baking dish firmly together, carefully invert until serving plate is on bottom and baking dish is resting on top. Gently lift baking dish from serving plate, jiggling if necessary, to loosen cake and leave it intact on the serving plate. At this point, the cake will be "upside down" with toffee apple topping showing.
- For best results, serve cake warm or at room temperature, with a side of French vanilla ice cream or whipped topping, if desired. Cake is best served fresh in one sitting, but will keep covered at room temperature for up to 24 hours. Gently warm before re-serving.
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A delicious wee treat. Served warm with a small serve of ice cream as a desert. As there is just 2 of us I sliced the remainder and took it to work for the team the next day. Was just as nice cold as it wa warm. I omitted the walnuts as I didn't have any on hand when I made the cake. While it would have been nice to include them, I don't believe it detracted from the cake by omitting them. Made for Aussie / Kiwi Swap August 2012.
RECIPE SUBMITTED BY
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!