An upside-down cake is a cake that is baked usually with chopped fruits seating on the bottom of the pan, then turned over so that they form a decorative topping once the cake is inverted.
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 35 mins Ready in : 60 mins Serves : 4
INGREDIENTS:
- 100g Sugar for Caramel
- 4 Apples (peeled and sliced)
- 160g All-Purpose Flour
- 11g Baking Powder
- 160g Unsalted President Butter (softened)
- 1 Large Vanilla Pod (seeds only)
- 120g Caster Sugar
- 3 Whole Eggs
- 2 Egg Yolks
Chantilly
- 200ml President Whipping Cream
- 40g Icing Sugar
DIRECTIONS:
To prepare caramel
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Place a small saucepan on medium heat. Sprinkle a layer of sugar on the pan. Cook until golden brown and sprinkle more sugar, stirring with a spatula.
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Add remaining sugar and cook until the caramel turns golden brown. Pour caramel into a 22x4cm cake pan and coat the bottom well. Arrange the apple slices in pan.
To prepare cake mixture
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Sift flour and baking powder together.
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In a mixing bowl, beat the butter, vanilla seeds and sugar. Add eggs and egg yolks and whisk well. Stir in the flour to form a smooth batter and pour over the apples in cake pan.
To bake
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Preheat the oven to 175°C. Place the cake pan in the centre of the oven and bake for 35 minutes, or until cooked. Cool in the pan and unmould onto a plate.
To prepare Chantilly
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Combine cream and icing sugar. Whisk with an electric mixer until stiff peaks form. Pipe onto cake before serving.