Wednesday, November 17, 2010

HCB - Apple Upside-Down Cake

This week was Free Choice week for the Heavenly Cake Bakers. That means, we either get to pick a recipe that Marie has already baked before the baking group started, or a recipe we skipped or didn't get to. Now that apples are widely available, I knew I wanted to bake something with them, so I chose the Apple Upside-Down Cake. This was an easy, but not a quick, cake to make. I served it Tuesday night at our Eid Celebration dinner and our friends loved it. Hubby did too.


Apple Upside-Down Cake with Cinnamon-Honey Caramel Glaze


Final thoughts/tips:
  • Hubby liked this cake a lot. He gave it a 9 out of 10.
  • I used McIntosh apples. The caramel flavor in the apples came through beautifully without making the dessert too sweet. The cake was soft, moist, and melt-in-your-mouth tender (which is always the case with Rose's sour cream-based cakes). The warm spices I added to the cake complimented the apples and the caramel nicely.
  • Changes: I substituted 1 Tbsp of butter with canola oil, added spices to the cake batter because I like apples + spices, and used salted butter for the caramel as well as the cake batter (omitting salt from the recipe).
  • Spices = cinnamon, ginger, grated nutmeg, and a dash of cloves.
  • I served the cake with a drizzle of (leftover) cinnamon-honey caramel glaze.

17 comments:

  1. Oooh how delicious! Wonderful photos! This looks so moist and scrumptious...lovely!

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  2. I've got a lot of apples on hand right now. This would be a great way to use some of them!

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  3. Hi Hanaa - your cake turned out beautifully. I loved this one, but I think I would have loved it even more with your spice additions. Yummo!

    :)
    ButterYum

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  4. Hanaa… while I was typing this, Tom took a peek at the cake and said “why did you now do that?” Grrrrrrrrrrrr!!!!

    And, god I hate to say it, but the last picture with the cute little piece and that caramel over it looks so good.

    Can you tell I love my caramels?

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  5. Yummyy(: It looks really good. I love the glaze on top!

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  6. That looks fantastic, especially with the glaze. I'm going to have to pull my copy off the shelf and see if I have everything for this recipe. =)

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  7. Hanaa, this sounds incredible! I love the changes you made.

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  8. Hm.. I wonder why I could have guessed you'd add spices to the cake LOL.
    I love this cake - and have made it twice. Now you make me want to make it again!

    It looks beautiful! Like Monica, I love the picture of the slice with the caramel drizzles.

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  9. Hanaa, your cake looks delicious and I love the changes/additions that you made.

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  10. OH GOSH! I'm sorry did I just droll all over your blog?

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  11. Thank you all so much for stopping by and your nice comments. This cake is a keeper! I had some for breakfast this morning and it was still moist.

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  12. What a stunning cake Hanaa! I still have a ton of apples to use so I may end up making this one before fall is over :) Great modifications, spices are always a good thing in apple cakes.

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  13. Yum! That looks so good. I like the spice additions you made. I really want to make this sometime, but my husband isn't a big fan of cooked apples so it isn't at the top of the list.

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  14. Hanaa, thanks for the comments on my blog :). The white velvet cake is a little bit dry, but I blamed it on the fact that I forgot to increase the milk for altitude adjustment.
    I would think you can do this as well over there to make it a bit more moist (plus isn't it winter already in MN? hence it's dry!).

    Now go make the white cake, or better yet, the apple charlotte :).

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  15. What a beautiful cake! The caramel makes it look so delicious, and the crumb is perfect. I still need to jump in to this group!

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  16. Oh, look at that caramelly goodness! This looks like a perfect late fall cake.

    I saw your comment about the pecan pie: I didn't get to try any - Josh's co-workers devoured it and gave it rave reviews. I'm a little sad I missed out, but I'm sure I'll eat plenty of pie on Thursday. I think it would be great with almonds, too, if you're ever inclined to make it.

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