Saucepan Apple Upside-Down Cake
Saucepan Apple Upside-Down Cake
Ingredients
- 1/2 cup (125 ml) dark rum
- 1/2 cup (125 ml) raisins
- 1 1/2 cups (375 ml) all-purpose flour, sifted
- 1 1/2 tsp (7.5 ml) baking soda
- 1/2 tsp (2.5 ml) ground cinnamon
- A pinch ground nutmeg
- A pinch of salt
- 3/4 cup (180 ml) brown sugar
- 3/4 cup (180 ml) unsalted butter, softened
- 2 eggs
- 1/2 cup (125 ml) milk
- 1/2 cup (125 ml) water
- 1 cup (250 ml) sugar
- 2 tablespoons (30 ml) light corn syrup
- 4 or 5 Cortland, peeled, cored and cut into 1/4-inch (1/2-cm) slices
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In a small saucepan, bring the rum and raisins to a boil. Remove from the heat and allow the raisins to plump for 10 minutes. Drain and set the rum and raisins aside separately.
- In a bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. Set aside.
- In another bowl, cream the brown sugar and butter with an electric mixer.
- Add the eggs, one at a time, beating until the mixture is smooth. At low speed, add the dry ingredients alternately with the milk and rum. With a wooden spoon, stir in the raisins. Set aside.
- In a 3 litres (12 cups) oven safe saucepan, bring the water, sugar and corn syrup to a boil. Cook until the syrup is golden brown.
- Add the apples and continue cooking over high heat for 3 to 4 minutes, stirring frequently. Remove from the heat and spread the cake batter over the apples. Bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Let cool for 5 minutes and unmould onto a plate.
Saucepan Apple Upside-Down Cake