Upside-Down Apple Cake

Ingredients

• 180 g All-purpose flour
• 125 g Brown sugar (For the cake batter)
• 125 g Heavy cream or crème fraîche (30% fat; the transcript describes it as liquid cream)
• 150 g Salted butter (Melted)
• 3 Eggs
• 1 sachet Baking powder (The sachet size is not specified)
• Fleur de sel (A pinch, mentioned in the spoken instructions)
• Apples (3 to 4 apples; peeled, cut into quarters, then each quarter divided into three)
• 150 g Granulated sugar (For the caramel)
• 30 g Water (For the caramel)
• Whipped cream (To serve, optional accompaniment mentioned by the author)

Steps

1. 1

   Melt the salted butter. Combine the eggs, brown sugar, melted butter, and cream in a mixing bowl.

2. 2

   Add the flour, baking powder, and a pinch of fleur de sel. Mix thoroughly until the batter is homogeneous and free of lumps.

3. 3

   Peel the apples and cut them into quarters. Divide each quarter into three pieces, then arrange the apple pieces across the bottom of a cake mold.

4. 4

   Place the granulated sugar and water in a pan to make the caramel. Leave the pan undisturbed while the mixture caramelizes on its own.

5. 5

   When the caramel is ready, pour it over the apples in the mold.

6. 6

   Pour the cake batter over the caramel-covered apples, spreading it over the apples as needed.

7. 7

   Bake at 180°C for 35–40 minutes.

8. 8

   Remove the cake from the oven and let it rest for 5 minutes.

9. 9

   Turn the cake out of the mold while it is still warm, inverting it so the caramelized apples are on top.

10. 10

    Serve with whipped cream and tea, if desired.

Notes

The source does not specify the cake-mold size or give visual cues for when the caramel is ready. The apple quantity is stated as 3 to 4 apples, without a weight.

Nutrition per serving

• dessert
• cake
• French
• baked
• upside-down cake
• apple
• autumn
• vegetarian