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Issue 407: Upside-Down Caramel Apple Cake

Estee Kafra

Home baked taste with a European flair

Wednesday, September 06, 2017

 Mishpacha-Recipe

Food preparation by Brynie Greisman, Food and prop styling by Amit Farber, Photography by Daniel Lailah

This recipe has a few steps, but they are relatively simple. My taste testers commented that the cake has a European flair to it, and I agree.

INGREDIENTS

Serves 10


CARAMEL
  • 3 Tbsp butter or margarine
  • ¾ cup sugar
  • 3 Tbsp apple juice

TOPPING
  • 2 large eating apples
  • 1 firm pear

STREUSEL
  • ¼ cup packed brown sugar
  • ¼ cup flour
  • 1 tsp cinnamon
  • ¼ tsp kosher salt
  • 2 Tbsp oil
  • ¼ cup chopped pecans
  • ⅔ cup dark raisins

BATTER
  • ¾ cup sugar
  • ½ cup plus 3 Tbsp oil
  • 2 tsp vanilla extract
  • 3 eggs
  • ½ cup orange juice
  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp salt



PREPARATION

Preheat oven to 350°F (180°C).

Line a 9-inch round pan or a springform pan with parchment paper and grease. Start with the caramel: In a small saucepan, let sugar and margarine cook over low heat until the mixture darkens to a medium-brown color. Add the apple juice carefully, as it will bubble and spit. Stir until just combined, about 30 seconds. 

Pour into the bottom of your prepared pan and let cool for about 5 minutes. Meanwhile, peel and core the apples and pear. Grate them over a large-hole grater and spread evenly onto the hardened caramel. Combine all ingredients for the streusel and set aside. 

Combine all of the ingredients for the batter in the order that they appear; beat well after each addition. Mix the flour, baking soda, and salt together before adding them to the mixture. Once combined, pour half of the batter carefully over the grated apples and pear. Sprinkle the streusel filling evenly over the batter.

Carefully pour the rest of the batter on top of the streusel and smooth top. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 5 minutes. Hold a plate against the top of the pan and flip over. Peel away the parchment paper.

Note If using a springform pan (which I suggest doing), wrap the
cake pan in an additional layer of foil to avoid dripping into the oven.


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Issue 558: Chocolate Apple Cake

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