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The classics
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Desserts
Vanilla apple upside-down cake
Portions:
8-10Preparation:
30 min.Cooking:
50 min.Ingredients
- 45 ml (3 tablespoons) melted butter
- 4-6 Quebec apples* (Cortland or Paulared), peeled, halved and trimmed
- 125 ml (1/2 cup) golden brown sugar
- 60 ml (4 tablespoons) milk
- 5 ml (1 teaspoon) vanilla extract
- 1 ml (1/4 teaspoon) ground allspice
- 100 ml (2/5 cup) soft butter
- 180 ml (3/4 cup) granulated sugar
- 7.5 ml (1 1/2 teaspoons) vanilla extract
- 2 eggs
- 500 ml (2 cups) unbleached flour
- 15 ml (1 tablespoon) baking powder
- 2.5 ml (1/2 teaspoon) salt
- 180 ml (3/4 cup) milk
*depending on their size, to cover the bottom of a 20 cm (8 in.) pan.
Preparation
- Preheat oven to 180°F (350°F). Pour melted butter into a 20 cm (8") square baking pan. Place the apple halves in the pan, packed but not overlapping, open side up, and set aside.
- In a medium bowl, whisk together brown sugar, milk, vanilla extract and allspice. Pour mixture over apples and set aside.
- In a large bowl, cream butter, sugar and vanilla extract with an electric mixer. Beat in eggs one at a time. Gradually add the flour, previously mixed with the baking powder and salt, in two operations, alternating with the milk. Mix just until the batter is smooth, pour evenly over the apples and place the tin on the middle shelf of the oven.
- Bake for 50 minutes, or until a toothpick inserted in the center of the cake comes out almost dry.
- Remove the cake from the oven and wait 10 minutes before loosening the edges with a plastic knife. Invert onto a large serving plate. Serve immediately or cover and set aside at room temperature.
- Top each serving with crème anglaise or Chantilly just before serving.