Books & Spoons Recipe: CARAMELISED APPLE UPSIDE DOWN CAKE

​Apple dessert and autumn, they walk hand in hand. I couldn't imagine going through this time of the year, without making some kind of apple dessert couple times, at least.
The daylight hours are getting shorter, and it seems like everyone wants to pamper themselves a bit, brace themselves towards the dark, cold days of the year. Well, at least up here right now.
So this is an apple upside down cake I made last weekend. I could have used more apples, one row in the middle, but that's all I got, so this was it. It's not like I changed the plan just because one apple was rotten inside...
The caramelised sugar, mixed with cinnamon, and apples, with soft cake, freshly whipped cream, just heaven for your taste buds. And the scent that comes to your kitchen... Oh yeah, you know what I am talking about.
So here's the recipe for the Caramelised Apple Upside Down cake, I hope you enjoy it!
~ Cheers

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CARAMELISED APPLE UPSIDE DOWN CAKE


TOPPING:
1/4 cup         Butter
2/3 cup         Brown sugar
1/2 tsp          Cinnamon
2                   Apples, peeled and cut into wedges


CAKE BATTER:
1 1/3 cups    Flour
1 tsp             Baking powder
1/2 tsp          Cinnamon
1/4 tsp          Salt
1 cup            Sugar
1/2 cup         Butter, at room temperature
2                   Eggs
1/2 tsp          Vanilla extract
1/4 cup         Milk

1. Preheat oven to 325F / 160C
- Spray bottom and sides of a pan with cooking spray.


2. Prepare the caramel topping:
- In a small saucepan, melt the butter over medium heat, stirring occasionally.
- Stir in the brown sugar.
- Heat to just boiling; remove from heat.
- Stir in 1/2 teaspoon cinnamon.
- Arrange apple wedges into the pan.
- Pour the mixture over the apples, and carefully spread evenly

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3. Prepare the cake batter: 
- In a medium bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside.
- In a large bowl, use an electric mixer to beat the sugar and butter, beating until fluffy
- Beat in the eggs into the butter mixture until smooth. - -- Add the vanilla.
- Gradually beat in the flour mixture alternately with the milk, beating after each addition until smooth.
- Spread the batter evenly over the apples.

-  Bake 50 to 55 minutes, or until a toothpick inserted into the cake comes out clean.
- Cool for 15 minutes, then run a knife along the edges of the pan to loosen the cake.
​- Place a serving plate upside down over the pan; turn plate and pan over, and remove the pan.

- Serve with freshly whipped cream or ice cream

TOO HOT TO HANDLE...