10.06.2005

Caramel Apple Upside Down Cake

it's finally finished (see previous post for the fun had while developing this recipe and for pictures!)

Caramel Apple Upside Down Cake

Topping:
1/2 cup brown sugar
1/2 raw cane sugar
1 tbl water
1 tsp vanilla extract
2 large apples sliced
1/4 cup walnuts, chopped

Cake:
1 1/2 cups flour
1/2 cup raw cane sugar
1/2 cup brown sugar
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
pinch salt

1 cup plain soymilk
5 tbl canola oil
1 tbl apple cider vinegar
1 tsp vanilla extract

1/4 apple, very thinly sliced (i use a vegetable peeler to "peel" very thin slices off

  1. Preheat oven to 375.
  2. In a small saucepan or saute pan, mix the brown sugar, cane sugar and water for the topping. Bring to a boil and boil for one minute. Take off heat and let sit for a few minutes. Stir in the vanilla.
  3. Pour into a 9" cake pan and tip the cake pan so the caramel sauce covers the entire bottom. Sprinkle the chopped walnuts over the caramel.
  4. Arrange the apples slices over the walnuts in a pattern or randomly.
  5. In a large bowl, combine the flour, sugars, baking soda, cinnamon, salt & nutmeg and mix well.
  6. In a seperate bowl, combine the soymilk, oil, vinegar and vanilla and mix well.
  7. Add the wet ingredients to the dry ingredients and mix until well combined.
  8. Add the thinly sliced apples pieces and mix.
  9. Pour into prepared cake pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. It is important to test to see if this cake is fully cooked in the center because the caramel from the bottom will cause it to be a bit more liquid and it might take longer to bake because of that.