Apple-Upside-Down-Cake
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Go BackFor the Topping
2 medium size apples
¾ cup brown sugar
½ cup corn syrup
4 tbsp butter
2tbsp boiled cider/ or thawed apple juice concentrate
¼ tsp cinnamon
For the Cake
1 large size apple, peeled and finely chopped
2 large eggs
1 ½ cups unbleached all-purpose flour
¾ cup vegetable oil
1 cup brown sugar
2tbsp boiled cider/ or thawed apple juice concentrate
¾ tsp cup chopped pecans or walnuts
¼ tsp ground ginger
1/8 tsp ground cloves
1 ½ tsp ground cinnamon
1 tsp baking soda
½ tsp salt
On the bottom of a round cake pan, at least 2″ deep, lightly greased in advance, is placed a parchment, and also greased. The top of an apple –from the two medium size apples- is sliced and placed -stem side down- in the middle of the pan. The rest of the apples are sliced into 1/4″ thick wedges and overlapped, in a ring, around the apple top .
The topping is prepared by heating and mixing, over low heat, the butter, the sugar, the boiled cider, cinnamon, and the corn syrup, stirring very well the composition. (The corn syrup can be replaced with maple syrup or agave syrup) ½ cup of the obtained topping is poured in the pan, over the apples, and the rest is set aside.
For making the cake, the eggs are beaten, at medium speed, with the oil, the brown sugar, the boiled cider and the spices, for about two minutes. The flour is mixed with the baking soda and blended into the batter, along with the chopped apples and nuts.
The batter is poured in the pan, gently covering the apples, and the cake is baked for 50 to 55 minutes in the preheated oven, at 350F.
When is becoming golden-brown, is removed from the oven and let to cool in the pan for 5 minutes.
The cake is moved into a plate, bottom side up, and if is any sauce remained in the pan, it will be spread over the cake.
The reserved topping is reheated and poured over the cake.
It is served warm or at the room temperature!
