CARAMEL APPLE UPSIDE DOWN CAKE

 

INGREDIENTS

TOPPING

• 75 g salted butter
  
• 125 g (1/2 cup + 1 tbsp, tightly packed) light muscovado sugar
  
• 1/8 tsp. flaky salt
• 2 apples

CAKE

• 200 g (1 1/3 cup + 1 1/2 tbsp.) all purpose flour
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cardamom
• 1/4 tsp. flaky salt
• 125 g softened salted butter
• 180 g (3/4 cup + 1 1/2 tbsp) granulated sugar
• 2 large eggs
• 150 ml (2/3 cup) thick yoghurt (greek or turkish), at room temp.
• zest from 1 orange

• INSTRUCTIONS

  TOPPING

  1. Preheat the oven to 175°C (350°F). Butter a 22 cm (9 inch) springform pan and cover the bottom of the pan with a round piece of baking paper.
  2. Slice the apples thinly.
  3. Melt 75 g butter in a small, heavy-bottomed saucepan. Stir in the muscovado sugar and cook for 2-3 minutes over medium heat until combined and sugar is melted. Stir in the salt. Don’t worry if the mixture feels gritty, it will disappear once the cake is baked. Spread the caramel over the baking paper in the bottom of the pan. Place the apple slices in a pattern on top of the caramel.

  CAKE

1. Combine flour, baking soda, baking powder, cinnamon, cardamom and salt in a medium bowl. Set aside.
2. In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the dry ingredients in three additions, and the yoghurt in two, beginning and ending with the dry ingredients. Add orange zest and beat until just smooth.
3. Gently spoon the batter into the prepared pan, over the caramel and apples. Smooth the top with a spatula.
4. Make sure to place a baking sheet covered with baking paper on the lowest rack of the oven to catch any drips from the cake (it will most likely leak a little bit). Bake the cake on the middle rack, for 40-45 minutes or until a cake tester comes out clean. Start checking around 35 minutes, as you might need to cover the cake with foil if it’s browning too much.
5. Remove the cake from the oven and let it cool on a wire rack for 5 minutes. Meanwhile, prepare a large serving platter or plate to put the cake on. After 5 minutes, carefully remove the sides of the springform pan (they’re hot!). Invert the cake onto the platter and peel off the piece of baking paper. Let cool a bit before serving with yoghurt whipped cream. The cake can be stored covered at room temperature for a while, but if stored longer than a day, it should be refrigerated.

• https://www.youtube.com/watch?v=xkpbVuROoS8