Chef Recipes

Caramelized Apple Upside-Down Cake

By Chef Willis Getchell
Scottsdale Culinary Institute

Makes 1 -10” cake

TOPPING
6 Tbs Butter
5 Granny Smith Apples, peeled, cored and cut into 6 wedges each
¼ cup Brandy
1 cup Sugar

CAKE
½ cup plus 2 Tbs Buttermilk
3 Egg Yolks
1 tsp Vanilla
1 cup Cake Flour
¾ cup Sugar
½ cup AP Flour
1 ¾ tsp Baking powder
½ tsp Baking Soda
½ tsp fresh grated Nutmeg
½ tsp Cinnamon
½ tsp ground Cloves
¼ tsp Salt
6 Tbs Butter, softened

1. Butter a 10 “cake pan. Melt the butter in a large skillet. Add the apples in an even layer and cook over a moderately low heat, turning halfway through cooking, until golden brown, about 8-10 minutes. Add the brandy and simmer until the alcohol cooks off, about 3 minutes. Add the sugar and cook, stirring occasionally, until apples are browned and sugar caramelizes to a deep golden color, about 12 minutes.
2. Using a slotted spoon, transfer apples to the prepared cake pan and arrange them in concentric circles. Pour the caramel over the apples.
3. Preheat oven to 350. In a medium bowl, mix together the buttermilk, egg yolks and vanilla. In a kitchen aid bowl, combine cake flour, sugar, AP flour, baking powder, baking soda, nutmeg, cinnamon, cloves and salt. Using whip attachment beat in softened butter. Gradually add the buttermilk mixture, beating on low speed until well blended.
4. Scrape the batter over the apples and smooth the top. Bake for 30 minutes OR until a skewer inserted comes out clean. Let the cake cool until warm , then invert onto a plate. Cut into wedges and serve with Crème Anglaise or Vanilla Ice Cream.