Autumn is absolutely a wonderful, inspiring season of the year (you can click HERE to get in the autumn spirit). As I said in the last post, apples are one of the lovely sights of autumn, and this is time for us to enjoy some natural creations in our own way. A slice of apple cake, apple tart or a stunning apple crisp dish with a cup of tea while seeing the foliage all around, the soft rain and beautiful sunset, nothing is better than that ^^
This Apple Upside down Cake is how I enjoyed the sights of autumn. A lovely dessert with caramelized apple on top and a fluffy, tender cake has somehow lighted up my day.
Hope you like this recipe and can share with me the endless love for autumn 🙂
4 tablespoons (1/4 cup) (55 grams) unsalted butter, cut into small pieces
70 grams light brown sugar (or granulated white sugar)
1 medium apple (peeled, quartered, cored, and sliced 1/4 inch thick)
Maraschino cherries or candied cherries (optional)
200 grams all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
100 grams granulated white sugar
1 teaspoon pure vanilla extract (optional)
2 large eggs, separated
130 – 150 ml milk
1/4 teaspoon cream of tartar (or 1/4 tsp salt)
Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter (or spray) a 9 inch (23 cm) round cake pan with 3 inch (7.5 cm) sides.
Topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking, without stirring, for a few more minutes or until bubbles just start to appear around the outside edges of the mixture (the sugar starts to caramelize). Then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh apple slices on top of the sugar mixture. (Can also garnish with cherries.)
Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.
In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 45 – 55 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the apple) will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate. Serve with softly whipped cream.
Makes one – 9 inch (23 cm) cake. Serves 6 to 8.
Thank you so much for reading this post ^^
Love, Trang Quynh
Vietnamese version: http://tastefromhome.wordpress.com/2013/01/17/banh-tao-up-nguoc/