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Caramel Apple Cake

This rich coffee cake uses the same technique as Pineapple Upsidedown Cake and Tarte Tatin to achieve a soft, caramelized fruit top. It relies on layers - first, the caramel, then sliced apples and cherries, then the cake batter. Once baked and cooled, flip the cake out on a cake plate and the caramel soaks the cake and the soft, sweet apples will be on top.

Print Recipe

Prep Time 1

Cook Time 45

Cuisine American

Servings 8

Equipment

1 9" cake pan
1 9" parchment

Ingredients

1 cup granulated sugar for the caramel topping
1/2 cup water
lemon juice from 1/2 for the caramel; save the juice of the other half of the lemon to use in cake batter.
2-3 apples, cored and peeled Varieties such as Fuji, Granny Smith, or Honey Crisp work well, or a mix. Make sure to keep apple slices on ice or sprinkled with lemon juice to keep from browning.
12 cherries, pitted optional
2 1/2 cups cake flour or all-purpose flour
1/2 teaspoon ground ginger
2 teaspoons baking powder
1 teaspoon sea salt or kosher salt
2 cups butter (2 sticks), divided 3/4 cup for the cake; 1/4 cup for the caramel
2 eggs, separated Save the egg whites in a medium bowl to whip up and add at the end of the recipe
1 1/2 cups white or brown sugar
1/2 cup sour cream Non-fat or low fat products will work; you can also use a mixture of sour cream & yogurt.
1/2 cup nonfat plain yogurt
1 teaspoon vanilla extract or 1 vanilla bean, scraped and seeded
Juice and zest of 1/2 a lemon

Instructions

FOR THE CARAMEL TOP:
Place a piece of parchment paper in the 9" cake pan and set aside. Preheat the oven to 350 degrees F. Place 1 cup of sugar, the juice of 1/2 lemon, and water in a medium skillet or saucepan. Heat on medium high heat until a light brown/honey-colored caramel forms (about 5 minutes). Remove from the heat, add butter and mix lightly with a wooden spoon. Pour the caramel into the prepared pan and set it aside.
FOR THE CAKE:
Sift the flour, baking powder, ginger, and salt onto a piece of parchment paper and set aside. In the bowl of an electric mixer, blend the butter until soft. Add the sugar and mix for about 3 minutes until light and fluffy. Add the egg yolks. And then add lemon juice and zest. In a medium bowl, mix the sour cream and yogurt. Add 1/2 of the flour mixture and mix on low until smooth. Add 1/2 of the sour cream mixture and mix until smooth. Add the remaining flour mixture, then the remaining sour cream mixture, the vanilla extract and mix until smooth. In a separate bowl, whisk the egg whites by hand or with a mixer until they form a medium peak (about 3-5 minutes by hand). Gently fold the whipped egg whites into the cake batter until incorporated.
Once the batter is complete, peel and slice the apples and place 1/2" slices in a neat ring over the caramel in the pan and accent them with the cherries (if using). Next, pour the batter over the fruit and caramel. Place the pan into the oven and bake at 350 degrees F until the cake is light brown on top and a toothpick inserted into the center comes out clean - about 40 minutes. Allow to cool enough to handle, then flip the cake onto a plate. The caramel sauce will pool around the bottom. Remove the parchment paper to reveal the caramelized apples on top. Slice and serve with vanilla bean ice cream or sauce of your choice.

Notes

Take a moment to scrape the bottom of the bowl after adding the yolks and/or as needed to keep the batter smooth and consistent.