Caramel Apple Upside Down Cake with Crème Anglaise

2015-07-20

Caramel Apple Upside Down Cake with Crème Anglaise

What do you do when it’s the middle of winter and the arctic vortex is blowing through town?
You stay home in the warmth and make a Caramel Apple Upside Down Cake with Crème Anglaise, that’s what.

🍎 The Cake

This cake is the perfect afternoon treat for cooler days. A warm layer of gooey caramel-covered soft apples sitting proudly atop a fluffy, cinnamon-spiced cake — and when served with lashings of vanilla-speckled crème anglaise? Heaven.

Adapted from Anna Olson’s Back to Baking

Ingredients

Apples & Caramel:

  • 2 granny smith apples
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1 cup sugar
  • 120g unsalted butter (divided: 60g for caramel, 60g for cake)

Cake Batter:

  • ½ cup brown sugar
  • ½ cup caster sugar
  • 4 eggs, separated
  • ⅓ cup sour cream
  • 1 tsp vanilla extract
  • 1¼ cups plain flour
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • Pinch of salt

🧁 Method

  1. Preheat oven to 180°C (350°F). Grease a 20cm cake tin and place it on a baking tray.
  2. Peel, core, and slice apples into eighths. Arrange neatly in the cake tin.
  3. In a small saucepan: combine water, lemon juice, white sugar, and 60g butter. Bring to a boil (don’t stir) and cook for 7–8 minutes until it turns deep caramel. Pour evenly over apples and set aside.
  4. In a bowl: beat remaining 60g butter with both sugars.
  5. Add egg yolks, sour cream, and vanilla. Beat well.
  6. Sift in flour, baking powder, cinnamon, and salt. Mix until just combined.
  7. Whip egg whites to soft peaks and fold into batter in two parts.
  8. Pour over apples and smooth top. Bake ~50 mins or until skewer comes out clean.
  9. Cool 30 mins. Run a knife around the edge and invert onto serving plate.

🥄 Crème Anglaise

Silky, rich, and flecked with vanilla — the ultimate sauce pairing for warm apple desserts.

Ingredients:

  • 400ml milk
  • 200ml pouring cream
  • 1 vanilla bean
  • 100g caster sugar
  • 4 egg yolks

Method:

  1. Heat milk and cream with split vanilla bean and seeds until just boiling.
  2. In a bowl, whisk egg yolks and sugar until pale and thick.
  3. Slowly whisk in the hot milk mixture. Return to the saucepan.
  4. Stir with a wooden spoon over medium heat 5–7 mins until it coats the back of a spoon.
  5. Strain into a bowl set over an ice bath to cool. Chill until ready to serve.

Serve the cake warm with generous lashings of crème anglaise.

Perfect for cold days, warm socks, and dessert-obsessed people like us.

Want more winter coziness? Try Maple Bacon Cupcakes with a Touch of Whiskey or Anzac Cupcakes.