Vanilla apple upside-down cake

Portions:

8-10

Preparation:

30 min.

Cooking:

50 min.

Vanilla apple upside-down cake is a timeless sweet that evokes warm memories of Quebec family kitchens. This classic recipe features local apples, such as the Cortland or Paulared varieties, renowned for their bakeability and slightly tart taste. The combination of vanilla and allspice adds an aromatic touch that enhances the natural flavor of the apples, creating a dessert that's both simple and refined.

This versatile dessert lends itself to a variety of occasions, from a family snack to a brunch with friends or a festive meal. For an even more gourmet touch, it can be served with a creamy custard or light chantilly, which perfectly complement the cake's fruity, spicy flavors.

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.