Ahhh, childhood! This Apple and burnt sugar upside down caked I’m about to share with you today takes me way back into my childhood when my mom made it for us. Yes, it’s not the healthiest thing ever, but that’s why it was such a treat and only made occasionally .
I highly recommend calling a friend over when you make this because I know for a fact that if you don’t, you will finish it on your own! The tangy taste of apples balances the sweet and bitter taste of the burnt sugar and the layer of fluffy vanilla sponge brings everything together like a dream! Yum, my mouth is watering already!
The hardest part with making this desert is burning the sugar. Now, it’s kind of like making caramel, except you need to take it a bit further, to the point where the sugar tastes just a little bit bitter. If you leave it too long, it will obviously turn black and burn, then taste horrible no matter how many apples you put or how fluffy your sponge is.
Once you get that out of the way, the Apple and burnt sugar upside down cake is .. well , a piece of cake to make 😀
- 6 eggs
- 2 teaspoons vanilla extract
- 500 gr sugar (17.5 oz )
- 200 gr flour (7 oz)
- 6-8 granny smith apples (depending on how big your baking tray is)
- 150 ml vegetable oil (4oz) – you can use pretty much any unflavored oil like corn or canola
- whipping cream ( for serving)
How to make it:
FOR THE BURNT SUGAR
1.You will need a oven proof glass tray or if you have one that isn’t glass but it can go both on the stove top and the oven, then use that.
2.Put 200 gr (7oz) of the sugar in the pan and shake the pan so the sugar spreads in a thin layer
3. Over medium heat, wait for it to turn into caramel, then leave it for a few more seconds, until you see it turns light brown. Light-dark brown is also good but don’t go too crazy because like I said above, the sugar will burn and taste way too bitter. You only want a hint of bitterness
4. Once you get the right color, remove the tray from heat quickly and using kitchen gloves, swirl the tray around so that the sugar covers the walls in an even layer. You need to move fast so that the sugar doesn’t harden. Also, be careful because hot sugar is really dangerous.
5. When you have all the tray nice an covered with sugar, let it cool completely. It will take about half hour and you will see the sugar starting to crack but that’s okay
FOR THE APPLES
I use granny smith because they are the tartest I know, but if you know a variety that has more tartness to it, use it! They need to be very firm though.
Peel the apples completely and take the core out using one of those smart tools. If you don’t have one, cut the apples in half and take the seeds out, but this way you risk your apples to get overcooked and not have much texture in the end product
FOR THE SPONGE
- Separate the egg whites from the egg yolks and have the whites in a big bowl
- Use an electric mixer or hand mixer to wisk the whites until they become a little foamy. Once that happens, start adding your sugar ( the 300 gr -10 oz) little by little until you get a mirangue texture (stiff peaks)
- In a smaller bowl, combine the egg yolks with the oil and vanilla and mix
- With a spatula, put half of the yolks over the whites and FOLD them in. It is really important not to mix, but to fold because you don’t want to kill all your air bubbles that will make your pound cake soft. Then add the rest of the yolks and fold them in almost completely
- Add in your cooked and cold fruit, starting with peaches and then blueberries
- Use a sift to add the flour mixed with baking soda ( if you choose to use any). If my egg whites get stiff enough, I almost always skip baking soda.
- Fold in the flour until you have a smooth dough
1.Put your peeled apples on the cooled down sugar .Depending on how big your tray is, you will need to approximate how many apples you’ll need
2. Pour your sponge mixture on top and even it out with a spatula
3. Bake at 380 F until it passes the toothpick test ( Use a toothpick or a skewer to check if your cake is done. If the toothpick comes out clean, your cake is done. If you see raw dough on it, you need to leave it longer)
TIP: Don’t open the oven in the first 15 minutes after you put your cake in because it will prevent it from raising properly and you might end up with a very flat cake
Here are the results:
What is your favorite childhood desert?