Caramel Apple Cake... an experiement
I decided to try this cake from one of our revered Canadian institutions - Canadian Living Magazine. I've read reviews of these kinds of recipes and it seems that they can go either way. Sometimes the caramel gets a little sketchy and it can leave you with a top that is too crunchy and hard. I think keeping an eye on the baking time helps that a little. If you can get it right, it's a very tasty little treat. I'll tell you though, it's certainly no 'thing of beauty' in my opinion.
As usual, I didn't have all the ingredients that the recipe called for. I only had two apples and a pear. The apples were quite small and I think, in the end, more apples (or pears because honestly they were a nice addition!) would have helped the presentation a bit. I also didn't have any lemon in the house and I didn't notice the absence at all.
The title sounded a lot more exciting than the humble little cake looks when you are done with it. Like I said though, it is tasty. I whipped up some cream as well to serve on the side, although some vanilla or caramel ice cream would be just a welcome.
Caramel apple upside-down Cake
(adapted from Canadian Living)
2/3 cup granulated sugar
1 tbsp lemon juice
4 lg apples
1/4 cup unsalted butter
Cake:
1/2 cup unsalted butter
1/3 cup gran. sugar
1/3 cup brown sugar
2 eggs
1 tsp vanilla
1 3/4 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup milk
In heavy saucepan stir granulated sugar with 1/4 cup of water over medium heat until dissolved. Bring to a boil and continue to boil vigorously for 6 - 10 minutes or until the mixture becomes dark amber (Just a note here: I boiled mine for more like 12 minutes and when
it started to change colours, it changed very quickly. Be ready to take it off the heat quickly and get it into the pan. Also, it will smell a bit burnt - you are literally burning the sugar after all!). Add the lemon juice (which I didn't have) and Pour into 9 inch round metal cake pan (I would also put some parchment on the very bottom - cut in a circle of the same size - just to make it easier to take it out of the pan).
Pell, core and slice apples into medium thickness slices. In a skills, melt butter over medium heat and cook apples until tender and golden. Arrange the apples in the caramel mixture.
In a large bowl combine the flour, baking powder and baking soda. Set aside.
In another bowl beat butter with granulated sugar and brown sugar until light. Beat in the eggs, one at a time until they are well mixed. Add in the vanilla and mix well.
Add the flour and milk alternately in about 3 batches - beginning and ending with the flour - to the butter mixture. Spread over the apples.
Bake for about 40 minutes (check after about 35 minutes just to be safe). Once finished, invert onto cake plate but wait for about 5 minutes to remove the pan (I used a springform which made this a little easier).
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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