Layered upside down apple caramel cinnamon cake with whipped cream and cherries. For the upside down cake pour the batter on top of the apples and sauce and for the plain cake pour in a greased, lined and dusted pan Set it in a dry pressure cooker on top of a stand (so that the base of cooker is not in contact with the cake pan) and close without whistle Ahh, my favorite season is finally here, apple season! There is just something so inspiring with a new season, and especially autumn when the air gets crisp and you can just stay inside and bake caramel apple upside down cake. The cake portion of the apple upside down cake is a simple cinnamon flavored cake.
You can have Layered upside down apple caramel cinnamon cake with whipped cream and cherries using 17 ingredients and 18 steps. Here is how you achieve it.
Ingredients of Layered upside down apple caramel cinnamon cake with whipped cream and cherries
- You need of water.
- You need of sugar Demerara.
- You need of whipping cream heavy.
- Prepare of Icing sugar Castor /.
- It’s of Vanilla essence.
- Prepare of Apple.
- Prepare of honey.
- Prepare of Cinnamon powder.
- It’s of Maida.
- You need of sugar granulated.
- It’s of Milk.
- You need of Butter (melted).
- It’s of vanila essence.
- It’s of Baking powder.
- It’s of egg.
- You need of Same as ingredient on in the upside down.
- It’s of cherries deseeded canned.
The upside down apple cake is overly sweet (lots and lots of caramel), but soooo delicious! And if you like baked apples you will love this cake even more. The apples have the perfect consistency, they are filled with raisins, walnuts and cinnamon and the batter, which gets absolutely soaked in that caramel, is just amazing. Yeah this cake was one of those.
Layered upside down apple caramel cinnamon cake with whipped cream and cherries step by step
Grease and line and dust your cake pan (This quantity is for a 7 inch diameter cake pan).
Thinly slice apples and arrange in concentric overlapping circles to cover the entire base of the pan. Drizzle the honey over.
Caramel: Pour the water and add the demerara sugar in a sauce pan and bring to a boil. Let it bubble and once everything is melted and slightly thicken turn off the heat.Keep aside for 2-3 minutes.
Pour the caramel syrup over the sliced apples. Sprinkle cinnamon powder on top of this. Now set aside.
For the cake (for both of the cakes, i.e the upside down and the plain one the cooking instructions are the same. Except that for one you would be pouring the batter over the apples):.
Beat the egg whites stiff and set aside..
In a separate bowl place the yolks, vanilla essence, milk, melted(and cooled)butter. Beat till well combined.
Add in the sugar and maida and beat till combined.
Add the baking powder and combine ensuring that it has not lumped up anywhere.
Add the egg whites to this and fold in gently till fully combined.
For the upside down cake pour the batter on top of the apples and sauce and for the plain cake pour in a greased, lined and dusted pan.
Set it in a dry pressure cooker on top of a stand (so that the base of cooker is not in contact with the cake pan) and close without whistle.
Cook on high flame for 5 minutes, medium for 3 and low for 15-20 minutes. (I use a medium sized burner).
Do the toothpick test for checking if the cake is done. If not done put it on low for another 5 minutes. Leave in the cooker for 5 minutes and then remove from cooker to cool. If you are confident enough to turn a cake which is warm, do so. I turn out my cake after waiting for a max of 10 min.
Leave the cakes to completely cool before adding the frosting.
For the whipped cream add all ingredients into a bowl and whip at lowest speed first and then as it thicken increase the speed. Whipping for 5 minutes did it for me. (Dont overwhip, the cream will start separating).
Add the whipped cream on top of the upside down cake and place the plain cake on the top. Now cover the entire cake in whipped cream.. (I slathered and piped, your choice).
Garnish with the cherries as you please and leave it in fridge for at least 30 minutes before serving..
When I flipped it upside down the brown sugar caramel goodness on the bottom drizzled down the sides. The apples were soft and baked right into the amazing cake. The cake was so moist and it was especially good with the fresh whipped cream on top. Place a cake layer on a serving plate. Spread remaining frosting over top and sides of cake.
