F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Caramelized Apple Upside-Down Spice Cake

  • SERVINGS: MAKES ONE 10-INCH CAKE
  • VEGETARIAN

Chef Maria Helm created this luxurious cake as a birthday surprise for Robert, who loves caramelized fruit and spices, back when they were dating.

Topping

  1. 6 tablespoons unsalted butter
  2. 5 Fuji or Granny Smith apples (about 2 1/2 pounds)—peeled, cored and cut into 6 wedges each
  3. 1/4 cup brandy
  4. 1 cup sugar

Cake

  1. 1/2 cup plus 2 tablespoons buttermilk
  2. 3 large egg yolks
  3. 1 teaspoon pure vanilla extract
  4. 1 cup cake flour
  5. 3/4 cup sugar
  6. 1/2 cup all-purpose flour
  7. 1 3/4 teaspoons baking powder
  8. 1/2 teaspoon baking soda
  9. 1/2 teaspoon freshly grated nutmeg
  10. 1/2 teaspoon ground cinnamon
  11. 1/2 teaspoon ground cloves
  12. 1/4 teaspoon salt
  13. 6 tablespoons unsalted butter, softened
  1. Vanilla ice cream, for serving
  1. Butter a 10-inch cake pan. Melt the butter in a large skillet. Add the apple wedges in an even layer and cook over moderately low heat, turning halfway through cooking, until golden brown, about 8 minutes. Add the brandy and simmer until the alcohol cooks off, about 3 minutes. Add the sugar and cook, stirring occasionally, until the apples are browned and the sugar caramelizes to a deep golden, about 12 minutes.
  2. Using a slotted spoon, transfer the cooked apples to the prepared cake pan and arrange them in concentric circles. Pour the caramel over the apples.
  3. Preheat the oven to 350°. In a medium bowl, mix the buttermilk with the egg yolks and vanilla. In a large bowl, combine the cake flour, sugar, all-purpose flour, baking powder, baking soda, nutmeg, cinnamon, cloves and salt. Using an electric mixer, beat in the butter. Gradually add the buttermilk mixture, beating on low speed until well blended.
  4. Scrape the batter over the apples in the pan and smooth the top. Bake for about 30 minutes, or until a cake tester inserted in the center comes out clean. Let the cake cool until warm, then invert onto a large plate. Cut the cake into wedges and serve with the vanilla ice cream.
Make Ahead The cake can stand at room temperature for up to 5 hours before serving.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.