Gooey Apple Caramel Cake

Products Used
1
70
70
By Chef Eddy Van Damme
Prep Time:
30m
Bake/Cook Time:
50m
Yield:
One 9-inch cake

All the yummy tastes of fall melt together in this nutty upside down recipe for Gooey Apple Caramel Cake. 

Todo el sabor delicioso de otoño derretido junto en esta receta volteada y con muchas nueces para crear un pastel pegajoso de manzana y caramelo.

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Imperial
Five star seal
Products Used

Ingredients

  • 5 tablespoons unsalted butter
  • 1/2 cup Imperial Sugar Light Brown Sugar
  • 4 tablespoons honey
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2 large Granny Smith apples
  • 3/4 cup pecan or walnut pieces
  • 11/3 cup all-purpose flour*
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, very soft
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
      • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

      Directions

      1. Preheat oven to 325°F.
      2. Butter a 9-inch square baking pan and set aside.
      3. In a saucepan, melt butter, sugar and honey until nearly boiling. Remove from heat and add cinnamon and salt. Pour into buttered pan covering entire bottom surface.
      4. Peel and cut apples in quarters. Remove core and cut each wedge in 2 equal slices.
      5. Place onto caramel layer. Sprinkle with pecan pieces and set aside.
      6. Sift together flour, baking powder, ginger, cinnamon and salt and set aside.
      7. Mix butter until light and fluffy. Add sugar and cream, mix well.
      8. Add one egg at a time waiting for each to be fully incorporated. Add vanilla.
      9. Add flour and mix until just combined; do not overmix.
      10. Scrape cake batter onto apples and place in oven for 50 minutes or until center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean.
      11. After removing from oven wait 5 minutes and then place a serving tray on top of pan and carefully flip upside down.
      Rate & Review
      or to post comments
      Sweetalk member
      Nov 26, 2019

      The recipe reads, "Add sugar and cream, mix well." However, cream is not listed in the ingredients. Am I reading this incorrectly or is there an error?

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      Pastel Pegajoso de Manzana y Caramelo

      Products Used
      1
      70
      70
      Por Chef Eddy Van Damme
      Tiempo de preparación:
      30m
      Tiempo de cocción / cocción:
      50m
      Rendimiento:
      Un pastel de 9 pulgadas

      Todo el sabor delicioso de otoño derretido junto en esta receta volteada y con muchas nueces para crear un pastel pegajoso de manzana y caramelo.

      Clasificación:
      Califíquelo usted mismo
      Tested by Chef Eddy
      Tested by Imperial
      Products Used

      Ingredientes

      • 5 cucharadas de mantequilla sin sal
      • 1/2 taza de Imperial Sugar Azúcar Morena Clara
      • 4 cucharadas de miel
      • 1 cucharadita de canela
      • 1/8 cucharadita de sal
      • 2 manzanas Granny Smith grandes
      • 3/4 taza de nueces pecanas o trozos de nuez
      • 11/3 taza de harina para todo uso *
      • 3/4 de cucharadita de levadura en polvo
      • 1/2 cucharadita de jengibre
      • 1 cucharadita de canela
      • 1/2 cucharadita de sal
      • 1 barra de mantequilla sin sal, muy blanda
      • 1 taza de Imperial Sugar Azúcar Granulado Extra Fina
      • 2 huevos grandes
      • 2 cucharaditas de extracto de vainilla
      • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

      Direcciones

      1. Precaliente el horno a 325 F.
      2. Engrase con mantequilla una bandeja cuadrada de hornear de 9 pulgadas y ponga a un lado.
      3. En un sartén, derrita la mantequilla, azúcar y miel hasta que así hiervan. Remueva del calor y agregue la canela y sal, vierta sobre la bandeja engrasada cubriendo completamente el fondo de la bandeja.
      4. Pele y corte las manzanas en cuartos. Remueva el centro y corte cada pedazo en 2 rebanadas iguales.
      5. Coloque sobre la mezcla de caramelo. Espolvoree con los pedazos de nueces o pacanas y ponga a un lado.
      6. Tamice juntos la harina, polvo de hornear, jengibre, canela y sal, ponga a un lado.
      7. Mezcle la mantequilla hasta que este ligera y esponjosa, agregue el azúcar y convierta en una crema, mezcle bien.
      8. Agregue un huevo a la vez esperando que cada uno esté totalmente incorporado. Agregue vainilla.
      9. Agregue la mezcla de harina y mezcle hasta que este solo combinado; no mezcle de mas.
      10. Agregue la mezcla sobre las manzanas y coloque en el horno por 50 minutos o hasta que el centro del pastel rebote cuando es ligeramente presionado con un dedo o cuando se le inserta un mondadientes en el centro y sale limpio.
      11. Después de remover del horno espere por 5 minutos y luego coloque un plato de servir sobre la bandeja y cuidadosamente voltee. 
      Sweetalk member
      Nov 26, 2019

      The recipe reads, "Add sugar and cream, mix well." However, cream is not listed in the ingredients. Am I reading this incorrectly or is there an error?

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