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Caramel Apple Upside-Down Cake with Pecans - photo 1
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Caramel Apple Upside-Down Cake with Pecans

Wegetariańskie Cakes and Bakes Desserts Dishes for Special Occasions 90 min Medium 4 wyświetleń ~58.05 PLN - (0)
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Description

Here is a cake that is the essence of autumn and culinary magic – Caramel Apple Upside-Down Cake with Pecans. This is not an ordinary apple pie. It is a spectacular combination of French classic Tarte Tatin with the fluffiness and aroma of Polish apple cake. At the bottom of the pan, we create a shiny, amber layer of buttery caramel, in which crunchy pecans are submerged. On top of this, we tightly arrange slices of apples that soften and caramelize while baking, absorbing the sweetness and aroma. The whole is covered with a delicate, fluffy sponge cake, fragrant with cinnamon and vanilla. After baking, there comes the moment of climactic tension – we flip the cake upside down, revealing a shiny, caramel-fruit mosaic. Serve it warm, definitely with a scoop of vanilla ice cream or a dollop of thick sour cream, which will perfectly balance the sweetness of the caramel. This is a cake that not only tastes heavenly but also looks stunning, becoming the star of any table.

Składniki (14)

Servings:
8
  • Apples (hard and sour, e.g. gray renet, antonovka) 4 szt.
  • Butter (82% fat) 235 g
  • Brown sugar (light muscovado or demerara) 150 g
  • Pecan nuts 100 g
  • Mąka pszenna tortowa (typ 450) 250 g
  • Cukier drobny do wypieków 10 łyżek
  • Eggs (size L, free-range) 3 szt.
  • Milk (3.2% fat) 120 ml
  • Baking powder 10 g
  • Lemon juice 15 ml
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • Sól drobnoziarnista 0.4 łyżeczek
  • ✨ Opcjonalne
  • Ground nutmeg 1 łyżeczka
💰 Szacowany koszt dania: ~58.05 PLN (7.26 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the mold and caramel

1

Preheat the oven to 180°C (fan) or 190°C (top-bottom). Prepare a round cake pan (springform) with a diameter of 24 cm. It is important that it is airtight. To be sure, you can wrap the bottom from the outside with a double layer of aluminum foil. Line the bottom of the pan with baking paper, and do not grease the sides.

Use a springform pan with a solid bottom or a very tight springform pan with a removable edge. A leaky pan can cause hot caramel to leak into the oven! Lining the bottom with paper will make it easier to turn the cake out later.
2

In a heavy-bottomed saucepan, place 115g of butter and 150g of brown sugar. Heat over medium power, stirring with a wooden spoon, until the butter melts and the sugar combines into a smooth mixture. Cook for about 2-3 minutes, until the mixture starts to bubble slightly and thickens, forming a thick caramel sauce. Be careful not to burn it!

Ingredients: Butter (82% fat), Brown sugar (light muscovado or demerara)
The most important thing is to keep stirring and monitor the temperature. The caramel is ready when it has an amber color and is smooth. If it starts to separate, remove it from the heat for a moment and stir vigorously.
3

Carefully pour the hot caramel into the bottom of the prepared springform pan. Using a silicone spatula, spread it evenly over the entire surface. Evenly sprinkle 100g of pecans on top of the caramel. Set the pan aside to let the caramel cool slightly.

Ingredients: Pecan nuts
Work quickly, as caramel sets fast. Be very careful – caramel is extremely hot. Use a heat-resistant spatula to spread it.

Preparing the apples

4

Wash and dry the apples. Peel them, cut into quarters, and remove the cores. Slice each quarter into pieces about 0.5 cm thick. Try to make the slices of similar thickness so they bake evenly.

Ingredients: Apples (hard and sour, e.g. gray renet, antonovka)
To remove the seed cores, you can use a special corer or a small, sharp knife. Even thickness of the slices is key for the aesthetics and flavor of the finished cake.
5

Place the sliced apples in a large bowl. Drizzle them with 1 tablespoon of lemon juice and gently mix with your hands to ensure each slice is coated with the juice. This will prevent them from browning. Then sprinkle the apples with 2g (1 teaspoon) of cinnamon and gently mix again.

Ingredients: Lemon juice, Ground cinnamon
Lemon juice not only protects the color but also adds a subtle acidity. Gently mix the apples to avoid breaking the slices.
6

Arrange the apple slices tightly on the layer of caramel and nuts in the springform pan. Start from the outer edge, creating a circular pattern with slightly overlapping slices. Fill the entire bottom, trying not to leave any empty spaces. You can layer two layers of apples.

Ingredients: Apples (hard and sour, e.g. gray renet, antonovka)
The tighter you arrange the apples, the nicer the pattern will be when you flip the cake. Don't worry if the apples stick out above the edge of the pan – they will soften and shrink in volume while baking.

Preparing the dough

7

In a medium bowl, combine the dry ingredients. Sift 250g of all-purpose flour, 10g of baking powder, 2g (1 teaspoon) of cinnamon, 2 pinches of salt, and optionally a pinch of nutmeg. Mix everything together with a whisk to evenly distribute the ingredients.

Ingredients: Mąka pszenna tortowa (typ 450), Baking powder, Ground cinnamon, Sól drobnoziarnista, Ground nutmeg
Sifting the flour is key! It aerates it and removes any lumps, making the dough fluffier and more delicate. Don't skip this step.
8

In a large bowl, place 3 eggs (at room temperature) and 150g of fine sugar. Beat them with a mixer on high speed for about 5-7 minutes. The mixture should become very light, thick, and fluffy, tripling in volume. When you lift the mixer beaters, the batter should flow from them in a thick, stretchy ribbon.

Ingredients: Eggs (size L, free-range), Cukier drobny do wypieków
This is the most important step for achieving a fluffy cake. Whipping the eggs with sugar for a long time incorporates a lot of air into the mixture. Don't rush, patience will be rewarded with a cloud-like texture of the cake.
9

In a small saucepan, melt 120g of butter and let it cool slightly. To the beaten eggs, add 5g (1 teaspoon) of vanilla extract. Reduce the mixer speed to the lowest setting. Gradually, alternating, add the dry ingredients (in three batches) and the liquid – 120ml of milk and the melted butter (in two batches). Mix only until the ingredients are combined. Finish by adding the flour.

Ingredients: Butter (82% fat), Milk (3.2% fat), Vanilla extract
Do not mix the dough too long after adding the flour! The goal is just to combine the ingredients. Overmixing activates the gluten in the flour and will make the dough tough and dense. You can finish mixing gently with a silicone spatula.

Baking and Serving

10

Gently pour the prepared batter over the layer of apples in the springform pan. Spread it evenly with a spatula so that it covers all the fruit and reaches the edges of the pan. Level the top.

Pour the batter slowly and carefully to avoid shifting the arranged apples. A gentle leveling of the surface will ensure even baking.
11

Place the pan in the preheated oven. Bake for about 45-55 minutes at 180°C. Towards the end of baking, check the cake with a wooden stick – inserted in the center, it should come out dry, without traces of raw batter. If the top of the cake browns too quickly, loosely cover it with aluminum foil.

Every oven is different, so check the cake after 40 minutes. Do not open the oven door for the first 30 minutes to prevent the cake from sinking.
12

Remove the cake from the oven and set it on a rack to cool for exactly 10 minutes. No longer and no shorter. This is the time needed for the caramel to slightly thicken but not harden into a stone, which would make it impossible to remove the cake.

This step is very important. If you try to turn the cake out immediately, the hot caramel will spill out. If you wait too long, the caramel will stick to the pan permanently.
13

After 10 minutes, carefully run a knife along the edges of the pan to separate the cake. Cover the pan with a large plate or platter. Using kitchen gloves, with a decisive and quick motion, turn the pan upside down. Gently lift the pan. If any apples or nuts are left at the bottom, simply transfer them onto the cake. Serve warm.

This is the crucial moment! Be confident. Use gloves, as the mold is still very hot. It's best to do this over the sink in case some hot caramel spills.

Fun Fact

💡

Upside-down cakes became popular in the United States in the early 20th century when the Dole Pineapple Company held a recipe contest featuring canned pineapple. The most submissions were for pineapple upside-down cake, which popularized this technique worldwide.

Best for

Jesienne popołudnie z herbatą Podwieczorek Rodzinny obiad Ciasto na specjalną okazję

Tips

🍽️ Serving

Upside-down apple pie tastes absolutely best served warm, about 20-30 minutes after baking. Serve it with a large scoop of vanilla ice cream, which will melt and create a delicious sauce. Alternatively, a dollop of thick sour cream (crème fraîche) or Greek yogurt pairs wonderfully, balancing the sweetness.

🥡 Storage

Store the cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. The caramel may become more liquid. It is best to reheat individual portions in the microwave for 20-30 seconds to restore freshness and warmth.

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