Some people call it an upside down cake…others call it tarte tartin…fact is that this comforting cake is just the right thing when the days are becoming darker and wetter…
If you have a very sweet tooth, you might want to serve the first slices (when the cake is still warm) with some vanilla ice cream.
Caramel apple upside down cake
- 75 g salted butter
- 125 g sugar (I used brown sugar to give it a more rustic flavour, but for the caramel, white sugar might work better)
- 1/2 tea spoon flaky salt (if you use fine salt, you need to half the amount)
- 2 apples (I used boskop, which are firm and acid)
- 200 g flour (I suggest to use white flour)
- 2 tea spoons baking powder
- 1 tea spoon ground cinnamon
- 1 tea spoon flaky salt (half the amount if you are using fine salt)
- 125 g soft butter (I used butter with margarine)
- 180 g sugar (I used brown sugar)
- 2 large eggs
- 150 g yoghurt (I used Greek yoghurt)
- 1 bio lemon (I used the zest only)
Wash, core and slice the apples into 5mm thick slices. Set aside.
Cover the bottom of your spring form with baking paper.
Melt the butter, add the sugar and salt and on a low/medium heat stir until the sugar has melted and you have a homogenous caramel.
Pour the caramel into your prepared cake form and then add the apple slices in a pattern on top of the caramel.
Mix the flour, baking powder, cinnamon and salt.
Add the eggs, soft butter, yoghurt and lemon zest and mix together until you have a soft and fluffy batter.
Gently pour the batter over the prepared apple slices and make sure you flatten the top.
Bake at 180 degrees for 40-45 minutes. As the caramel at the bottom of your cake is rather runny, place a baking tray underneath your cake form to avoid having to clean the entire oven the next day 😉
Let it cool off for at least 5-10 minutes before taking the cake out of the spring form.