Upside Down Cake with Fuji Apples
Level
Medium
Prep Time
30 min
Cook Time
1 hour
Servings
6-8
Ingredients
Caramel:
1/2 cup (100g) packed, light brown sugar
4 tablespoons (57g) unsalted butter
1 tablespoon honey
Cake:
2 Fuji apples, peeled, cored, and halved
1 lemon
1 3/4 cups (250g) all purpose flour, sifted
1 1/2 teaspoons baking powder
Pinch of salt
4 large eggs, at room temperature
1-1/4 cups (250g) granulated sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 sticks (225g) unsalted butter, room temperature
Instructions
1. Preheat oven to 350ºF. Lightly coat the sides of a 9-inch round cake pan with cooking spray.
2. Prepare the caramel: In a small saucepan, combine the brown sugar, butter, and honey, heating over medium heat without stirring. Gently shake the pan to help melt the butter and sugar. Once the mixture liquefies, cook until it bubbles and takes on a nice amber hue, about 3 to 4 minutes, then immediately remove from heat. Carefully pour the hot caramel into the prepared cake pan and set aside.
3. Apple Layer: Place the apples cut-side down on a cutting board and slice them into 1⁄4-inch-thick half circles. Arrange the apple slices in a pinwheel pattern on top of the caramel, starting from the outer edge and working towards the center, overlapping each slice slightly. Chop any leftover apple slices into small cubes for the batter. Zest the yuzu over the apples, then squeeze 1 tablespoon of yuzu juice on top and set the pan aside.
4. In a stand mixer fitted with a whisk attachment, beat the eggs on high speed until frothy, about 3 to 4 minutes. Gradually add the granulated sugar and continue mixing on high until the mixture is shiny, about 5 more minutes. Add the rum, vanilla, and cinnamon, mixing on low speed briefly to combine. Remove the bowl from the mixer.
5. Using a rubber spatula, fold in one-third of the flour mixture until just blended. Add half of the melted butter and fold to combine. Incorporate another third of the flour mixture until just mixed in. Then add the remaining melted butter, folding just a few times. Finally, fold in the last portion of the flour mixture and the cubed apples until just combined. Pour the batter into the pan and spread it evenly.
6. Bake the cake until a tester inserted in the center comes out clean, about 50 minutes to 1 hour. Transfer to a cooling rack and let it cool in the pan for 30 minutes to 1 hour, or until warm but not hot.
7. Run a butter knife around the edges of the cake to loosen it, then invert the cake onto a platter and gently tap to unmold. Slice and serve immediately, optionally with vanilla ice cream. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
