Spiced Caramel Apple Upside-Down Cake Recipe
We partnered with the blog The Jew & The Carrot for some High Holidays recipes. Addictive from the first bite, this cake recipe by Rachel Harkham will tempt the most avid of dessert dissidents.
This dish was featured as part of our Hanukkah Recipes photo gallery.
- 1 cup softened margarine
- 1 2/3 cups packed light brown sugar
- 1 teaspoon apple pie spice or cinnamon
- 1 teaspoon vanilla extract
- 2 medium peeled, cored, and thinly sliced apples
- Juice from 1/2 medium lemon
- 2 to 3 tablespoons finely chopped walnuts (optional)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs
- 1/4 cup vanilla soy milk
- Heat oven to 325°F and arrange a rack in the middle. Spray an 8-by-8-inch square baking dish with nonstick cooking spray.
- Melt 1/2 cup of the margarine in a saucepan over medium heat. When it foams, sprinkle in 2/3 cup of the sugar, 1/2 teaspoon of the apple pie spice, and vanilla extract. Stir over medium heat until sauce is smooth and a deep amber color.
- Spread caramel sauce evenly in bottom of baking dish. Tile apple slices in tight rows over sauce. Sprinkle lemon juice over apple slices. Evenly sprinkle walnuts on top, if using.
- Combine flour, baking powder, and remaining 1/2 teaspoon of the apple pie spice in a large bowl and mix thoroughly. Add remaining 1 cup of the sugar, remaining 1/2 cup of the margarine, and eggs. Beat on medium speed until a thick batter forms. Add soy milk and stir until evenly combined.
- Transfer batter to prepared dish and spread over apples. Bake until a toothpick inserted in cake layer comes out clean, about 45 to 55 minutes. Invert onto serving platter and serve warm or room temperature.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
So excited a cake that I can eat - I am lactose intolerant - I will be making this and let you know how it is. Also the link for the pioneer woman's apple-cake-in-a-skillet does not work. Is that also dairy free and if so can you resend the link? Thank you!
Pioneer Woman's version is pure yummy indeed. However, I think joannabar might have missed the point of this recipe. It is supposed to be kosher, for a dessert, which means (if the dinner had meat) it can't have dairy. Hence the margarine and the soy milk. Also, thousands of people cannot eat dairy, so for them, this would be a welcome addition to a dessert line-up!
Either make it with butter and milk for a non-meat dinner or don't make it at all. Margarine??? Soy milk? Yech. These substitutions do not make for better taste. Apple pie spice? Why? You can measure your own cinnamon, allspice, nutmeg etc. Toodie jane is right.
pioneer woman's apple-cake-in-a-skillet sounds better. maybe it's just that her pictures are better; there must be a million versions of this cake. http://thepioneerwoman.com/cooking/2009/09/apple-cake-in-an-iron-skillet/