Imported from Instagram

Upside-Down Apple Cake

Name: Upside-Down Apple Cake
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 eggs; 90 g sugar (for the batter); 130 g plain yogurt; 130 g melted butter (not hot); 200 g cake flour (11 g protein); 10 g baking powder; 15 ml lemon juice; cinnamon (to taste); 500 g apples (cut: some into slices about 0.5 cm thick for the base, and the rest into cubes); 90 g sugar (for the caramel); 30 g butter (cut into pieces, for the caramel)

Recipe by SERA KOCHISARLI @unaseraincucina · Instagram

Imported by Caterina Tanzi on SeeMeCook

Upside-down cake with sliced apples arranged over a butter caramel and a soft batter enriched with yogurt and cinnamon. Diced apples and lemon juice complete the batter.

8 servings75 minItalian

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Ingredients

2 eggs
90 g sugar (for the batter)
130 g plain yogurt
130 g melted butter (not hot)
200 g cake flour (11 g protein)
10 g baking powder
15 ml lemon juice
cinnamon (to taste)
500 g apples (cut: some into slices about 0.5 cm thick for the base, and the rest into cubes)
90 g sugar (for the caramel)
30 g butter (cut into pieces, for the caramel)

Steps

1
Prepare a 20–22 cm cake pan by lining it with parchment paper. Cut the apples into slices about 0.5 cm thick for the base; cut the rest into cubes and set aside.
2
For the caramel, put the 90 g of sugar in a small saucepan and melt it over low heat without stirring, only swirling the pan. Stop when it is completely melted and still light in color: it will continue cooking in the oven.
3
Add the 30 g of butter in pieces to the caramel and stir. If the mixture thickens, leave it over the heat for a few seconds, until it becomes fluid again.
4
Immediately pour the still-hot caramel into the pan and quickly spread it over the bottom.
5
Arrange the apple slices over the caramel, without slicing them too thinly.
6
Beat the eggs with the 90 g of sugar for 10 minutes, until light-colored and foamy.
7
Add the melted butter, ensuring it is not hot, the plain yogurt, and the cinnamon. Blend briefly to combine.
8
Sift the flour and baking powder together; add them to the batter and blend one last time, just until incorporated.
9
Add the diced apples and lemon juice. Fold in well with a spatula.
10
Pour the batter into the pan and level the surface.
11
Bake in a preheated conventional oven at 185 °C, on a rack slightly below the center, for 45–50 minutes.
12
Let the cake cool, then invert it to remove it from the pan.

Notes

The recipe does not specify the exact number of apples or the cooling time; it indicates a total of 500 g of apples. The caramel should be spread quickly while hot.