Upside down Tatin Cake

If you’re like me, fall means an apple picking day.  If you’re also like me, you get home and find that you’ve picked just enough to feed a family of twelve nothing but apples.  Every meal.  For a year.  (One year we came home and found that we had upwards of a 100kg of apples.   Lesson one, don’t take a large group of children with you 🙂 )

Annnnnnnny ways… The first step to preserve the apples is usually a vat of apple sauce.  Great, but there’s only so jars of apple sauce that you’ll actually consume on its own.   For the rest, you’ll need something else to do.

With raw apples, my favourite option is a tarte tatin.   It’s not as much of an option with apple sauce.   Instead, I make a cake tatin of sorts.

  1. Make a caramel (this is simply burnt sugar.   Put it in a pot with just enough water to dampen the sugar and then turn on the heat.   Don’t stir it or it will crystallise.) It’s ready when it’s a rich brown colour.  Watch out – once it starts darkening, it’ll burn in less than one minute.   Once it’s a nice brown, pour it into the bottom of the pan and allow to cool.   It should harden.
  • Tip: if you have kids, keep them out of the kitchen for this part of the process.  You’ll want to be very careful because the slightest spatter can cause very nasty burns.
  1. Once the caramel has cooled, spread a generous layer of apple sauce over the caramel.
  2. Finally, make a basic sponge cake batter.  The BBC offers a few recipes for this here.  You may want to add some cinnamon, nutmeg, and ginger to the batter.
  3. Pour the batter over the apple sauce and bake the cake as per the recipe.
  4. When it is still warm, flip over onto the serving plate.   The liquid and heat should have made the caramel soak into the apples.  If there’s quite a bit of liquid, all to the better!  Pour it over the cake and it’ll soak into the sponge.
  5. Serve warm with a scoop of really good vanilla ice cream.
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