How to Make Apple Upside-Down Cakes

[portfolio_slideshow] How can you not try it this apple Upside-Down Cake? A sweet and juicy apple is a must here so the fruit’s sugary juices seep out and caramelize to create a rich, almost crunchy topping when the cake is inverted. Use a skillet if you want to maximize this browning effect.
After the classic Tate Tatin we made few months ago and the orange upside-down cake of this winter, let make something fun! This apple upside-down cake recipe is perfect for a workshop with kids, or at school for example.

How to Make Apple Upside-Down Cake

Ingredients list: Apple Upside Cake

For 15 tarts: 15 round cavities silicone mold, 3 cm in diameter and 2 cm deep, like this silicone mold baking pan.

1. Apples:

• 1 1/4 lbs (600g) of apples (golden type)
• 1 tbsp (15g) of granulated sugar
• 1 1/2 tbsp (20g) of butter

2. The caramel:

• 1/2 cup (100g) of granulated sugar
• 1/4 cup (50mL) of water

3. The pastry:

• 5 1/4 ounce (150g) of slightly sweet pastry

Cooking Instructions for Apple Upside Down Cake

Apples:

1. Peel the apples and cut them into wedges.
2. Cut the quarters in half and then into pieces about 1/2 inch.
3. In a skillet, melt butter and then add apples.
4. Sauté over high heat until the apples begin to color.
5. Sprinkle with granulated sugar.
6. Continue cooking over medium heat until apples are caramelized.
7. Drain in a colander.

The caramel:

Preheat oven to 320°F (160°C).

8.Put sugar and water in a Russian (saucepan) or a jig.
Bring to the boil over a moderate heat.
There might be some sugar projections on the inner walls of the pan while cooking. Dip a brush in cold water, drain slightly and slide in the bottom of the container.

9. Continue cooking until the caramel gets a golden brown color.

10. Stop cooking the caramel into boiling water.

11. Pour some caramel in the cavities. It does not matter if the caramel does not spread completely.
Bring back the caramel over a low heat for a few minutes if necessary to melt it.
Place the silicone baking pan in the oven at 320°F (160°C) so that the caramel spreads well at the bottom of the cavities.

12. Fill the cells with apples almost to the top, leaving 2 to 3 mm for the thickness of the dough.
Press down well with a spoon (it’s important as the tatin will be difficult to remove in one piece!).
Leave to cool and refrigerate.

The dough:

Flour the work surface.

13. Break the dough into four parts.
Knead the dough to give it a little elasticity to prevent it from cracking when you lower it.
14. Finish working the dough, giving it a round shape

Note: “Flour” means the act of spreading a thin layer of flour on the workspace.

Flour again

15. Spread the dough, trying to get a thickness of 2 to 3 mm.
16. Cut the dough with a cookie cutter. The diameter should be slightly larger than the diameter of the cells
17. Seal each cell with a disc of dough over really cold apples and lightly push the dough around the edge of the alveoli.
18. Drill the disks of dough with a skewer. Leave to sit and cool for at least 20 minutes.
Bake at 360°F (180°C) for 15 to 20 minutes.
19. Upon exiting the oven, leave to stand for about 5 minutes and press on tat with a spatula.

Let the baking pan cool and store it in the freezer so it’s easier to un-mold.
Remove from the pan and leave to thaw.
Slightly warm in the oven before serving.

Tips

To choose an apple for pie, pick what you like to eat. As a general rule, crisp apples soften but keep their shape during baking; mealy ones break down and get saucy.
The apple upside-down cake can be made in advance and stored in the freezer.

If you want to make this upside-down cake with pears, that’s exactly the same recipe.

Tell me when you try this apple upside-down cake recipe!