Caramel apple upside down cake
Equipment
- spring form
Ingredients
Topping
- 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
Batter
- 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
Instructions
Topping
- 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.
Batter
- 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.