Upside-Down Caramel Apple Cake

Home baked taste with a European flair

2 min read September 6, 2017

Food preparation by Brynie Greisman | Food and prop styling by Amit Farber Photography by Daniel Lailah

This recipe has a few steps but they are relatively simple. My taste testers commented that the cake has a European flair to it and I agree.

INGREDIENTS

Serves 10

CARAMEL

3 Tbsp butter or margarine
¾ cup sugar
3 Tbsp apple juice

TOPPING

2 large eating apples
1 firm pear

STREUSEL

¼ cup packed brown sugar
¼ cup flour
1 tsp cinnamon
¼ tsp kosher salt
2 Tbsp oil
¼ cup chopped pecans
⅔ cup dark raisins

BATTER

¾ cup sugar
½ cup plus 3 Tbsp oil
2 tsp vanilla extract
3 eggs
½ cup orange juice
2 cups flour
2 tsp baking powder
½ tsp salt

PREPARATION

Preheat oven to 350°F (180°C).

Line a 9-inch round pan or a springform pan with parchment paper and grease. Start with the caramel: In a small saucepan let sugar and margarine cook over low heat until the mixture darkens to a medium-brown color. Add the apple juice carefully as it will bubble and spit. Stir until just combined about 30 seconds.

Pour into the bottom of your prepared pan and let cool for about 5 minutes. Meanwhile peel and core the apples and pear. Grate them over a large-hole grater and spread evenly onto the hardened caramel. Combine all ingredients for the streusel and set aside.