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Considered a classic, pineapple-upside down cake first appeared when canned pineapple became available. But the method of creating a lusciously caramel-like topping for a cake. We're OBSESSED With Caramel Apple Upside Down Cake.
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Composition Vickys Caramel Apple Upsides Down Cake, GF DF EF SF NF:
- Provide 3 for peeled & cored cooking apples - 1 thinly sliced, 2 grated
- Need Caramel Sauce:
- You need 85 g of soft brown sugar
- Get 25 g for Stork block margarine (gold foil wrapper)
- Take for Cake Mixture Dry Ingredients:
- Make ready 180 g - gluten-free / plain flour
- Need 1/8 tsp for xanthan gum if using GF flour
- Make ready 110 g for granulated sugar
- Give 1 tsp - bicarb of soda / baking soda
- Provide 1 tsp of ground cinnamon
- Get - Wet Ingredients:
- Need 160 ml - rice milk / water - you will need 2 tbsp extra for GF mix
- Take 80 ml - olive oil
- Give 2 tbsp lemon juice
- Make ready 1 tbsp orange zest
- Get 1 tsp apple cider vinegar
Readers often ask me what my favorite dessert is. For that glorious upside-down topping, start with your favorite apples. This Apple Upside-Down Cake features a caramelized apple topping and a cinnamon vanilla cake. Easy to make and perfect for So today I'm sharing a fall spin on that cake with this apple upside-down cake!
Vickys Caramel Apple Upsides Down Cake, GF DF EF SF NF making process:
- Preheat the oven to gas 4 / 180C / 350F and line an 8" square cake tin with parchment paper - a loose bottomed tin is easiest for this recipe
- Melt the brown sugar and margarine together in a small saucepan then when smooth, pour into the lined tin
- Arrange the apple slices neatly in the sauce
- Mix the dry ingredients and wet ingredients together in separate bowls
- Add the wet to the dry
- Mix to form a thin batter
- Pour over the apple slices
- Bake for 30 - 40 minutes or until firm to the touch and pulling in from the sides of the tin
- Let rest 5 minutes then turn out
- Slice into squares and serve with ice cream or custard. You'll find free-from recipes for both on my profile!
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