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1. Preheat the oven to 350 °F. Grease a 9-inch cake pan and place it on a parchment-lined baking tray.
2. For the caramel apple layer, arrange the apples tightly together in the bottom of the prepare pan. Pour
the water and lemon juice into a small saucepot, and then add the sugar and butter. Bring this mixture to a
boil without stirring and continue to boil, occasionally brushing the sides of the pot down with water, until it
is a rich caramel colour, 4 to 6 minutes. Remove the pot from the heat and pour the caramel over the apples,
coating them as much as possible (but don’t worry if they are not completely coated). Set aside while prepar-
ing the cake.
3. Beat the butter, sugar and brown sugar together. Add the egg yolks, sour cream and vanilla and beat until
blended.
4. In a separate bowl, sift the flour, baking powder, cinnamon and salt and stir this into the butter mixture.
5. In another bowl, whip the 4 egg whites until they hold a soft peak and fold them into the cake batter in 2
additions. Scrape the batter overtop of the apples and spread evenly.
6. Bake the cake for about 45 minutes, until a tester inserted in the centre of the cake comes out clean. Allow
the cake to cool for 30 minutes. Run a knife around the inside edge of the cake pan and place a serving plate
overtop the pan. Flip the cake over and lift the pan off, revealing the caramel apple top.
Caramel Apple Upside Down Cake
Chef Recipe
Recipe by:
Anna Olson
Appearing in October 2012
at Eat & Drink at Flavourfest
Norfolk County Fair and Horse Show
Makes one 9-inch cake, Serves 12
Caramel Apple Layer:
3
apples (Spartan, Mutsu or Cortland),
peeled, cored and each cut
into 8 wedges
2 Tb
water
1 Tb
lemon juice
1 cup
sugar
1/3 cup unsalted butter
Cake:
1/4 cup unsalted butter at room temperature
1/2 cup sugar
1/2 cup packed dark brown sugar or
demerara sugar
4
eggs at room temperature, separated
1/3 cup sour cream
1 tsp
vanilla extract
1 1/4 cups all-purpose flour
1 tsp
baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
Apples make an ideal upside down cake, since they caramelize so nicely and the juice melds with
the sugar syrup, making for a shiny, saucy glaze when the cake is inverted.