Sunday, February 13, 2011

20110213 Apple Upside Down Cake

(SOURCE: - Apple Upside-Down Cake)

As I don't have a baking pan, I used a baking springform instead - BIG MISTAKE! The juice from the cooked apple leaked all over, so I was worried the cake would turn out to be dry. But it was yummy and still very moist - I served it slightly warm with some whipped cream. And now thinking about it, I think this cake would have been so much more moist if all the sugary-syrupy goodness was kept in the pan. Now, time to go buy a baking pan!

For the apple topping -
57g butter
900g apples, peeled, cored, and cut into 0.6cm thick slices
2/3 cup brown sugar, packed
2 tsp lemon juice
For the cake -
1 cup flour
1 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/4 cup brown sugar
2 large eggs, beaten well
85g butter, melted
1/2 cup plain yoghurt
1tsp vanilla extract

1. Heat oven to 175 degree C. Grease a 22cm by 5cm deep cake form.
2. To make the apple topping, heat the butter in a pan over medium high heat. Add apple slices, and cook for 5 minutes. Add the brown sugar and lemon juice to the pan, continue to stir for about 1 minute or until apples are well coated. Pour apples to a greased pan, and press into an even layer. Set aside.
3. To make the cake, mix all the dry ingredients (first 5 on the list) well. Make a well in the middle of the dry ingredients, then add all the wet ingredients. Whisk them into a smooth batter, then pour the batter over the apples.
4. Bake for 35 to 40 minutes, check the cake with a needle. Cool pan on a rack for 20 minutes. Place the serving plate upside down on top of the cake, then quickly invert the pan onto the plate. Let the cake cool on the serving plate for another 20 minutes.

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