How to Make Caramel Apple Upside Down Cake! LIVE w/ Anna Olson
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- Опубликовано: 6 фев 2025
- Recipe below! Apples make an ideal upside down cake, since they caramelize so nicely and the juice meld with the sugar syrup, making for a shiny, saucy glaze when the cake is inverted.
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Makes 1 9-inch (20 cm) cake
Serves 12
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• Ingredients •
Caramel Apple Layer:
3 apples (Granny Smith, Mutsu or similar), peeled, cored and each cut into 8 wedges
2 Tbsp (30 mL) water
1 Tbsp (15 mL) lemon juice
1 cup (200 g) granulated sugar
¼ cup (60 g) unsalted butter
Cake:
¼ cup (60 g) unsalted butter at room temperature
½ cup (100 g) granulated sugar
½ cup (100 g) packed dark brown sugar
4 large eggs at room temperature, separated
1/3 cup (80 mL) sour cream
1 tsp vanilla extract
1 ¼ cups (187 g) all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
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• Directions •
1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) cake pan and place it on a parchment-lined baking tray.
2. For the caramel apple layer, arrange the apples tightly together in the bottom of the prepared pan. Pour the water and lemon juice into a small saucepot, and then add the sugar. Bring this mixture to a boil without stirring and continue to boil, occasionally brushing the sides of the pot down with water, until it is a rich caramel color, about 5 minutes. Remove the pot from the heat, whisk in the butter until melted and pour the caramel over the apples, coating them as much as possible (but don’t worry if they are not completely coated). Set aside while preparing the cake.
3. Beat the butter, sugar and brown sugar together. Add the egg yolks, sour cream and vanilla and beat until blended.
4. In a separate bowl, sift the flour, baking powder, cinnamon and salt and stir this into the butter mixture.
5. In another bowl, whip the 4 egg whites until they hold a soft peak and fold them into the cake batter in 2 additions. Scrape the batter overtop of the apples and spread evenly.
6. Bake the cake for about 45 minutes, until a tester inserted in the centre of the cake comes out clean. Allow the cake to cool for 30 minutes. Run a knife around the inside edge of the cake pan and place a serving plate overtop the pan. Flip the cake over and lift the pan off, revealing the caramel apple top.
This was meant to be a livestream (come back next week, Tuesday at 6pm ET, for our next one!), but RUclips issues made us pivot to recording it - and then in our rush to export/upload the video, looks like we had a technical issue where Anna's voice gets squeaky for a few seconds! Comment below if you noticed!
I don’t care if you’re live, not live, pre-recorded or anything in-between - as long as you’re ON RUclips that’s all I care about!!! Love ya, Anna. x
Very well said
Anna also gives the science and whys and wherefores in her tutorials which sets her apart from the rest,shes my go to for baking
Always learning from the best baker that ever taught. TY. Anna.
Sorry I missed you yesterday, Anna! Your Caramel Apple Upside Down Cake is gorgeous. We definitely add ice cream! Looking forward to your next show.
In the oven as we speak Anna! Love my baking Wisdom 📖 book. I’m 77 baked most of my life but am still learning from Anna. Hugs 🥰
Hi Anna, I love your squeaky voice in the last part of the video. Yes Michael that is how I justify my cakes, if there is fruit in it that is the main ingredient. No cheddar for me thanks but to each his own. Cheers from Australia
Not sure how my Minnie Mouse voice happened there, but it's hilarious! Cheers!
Thanks Anna,love this live idea have been following you for as long as I can remember. You always educate us with such helpful info.
I have always baking from scratch. Could never understand the idea of a box cake. A scratch one is just as easy follow directions.
Thanks for egg white explanation.
So making this for Sunday desert, thanks Anna 😋❤️
My granddaughter watches these later. She loves cooking and baking. The explanations of why we do certain things are going into her brain for good. She will be even better at this than the ones before. Thank you!
This will be dessert at our next family dinner. Thank You Anna!!!!
Thank you for this lovely "Quasi Live" baking video. The cake looks absolutely delicious! 😋
I'm making it right now for Sunday family dinner! Anna, you've been an inspiration to me since the days of your Sugar show. All the best to you and Michael!
OMG this just popped up on my RUclips. I watched your shows when they were shown in Australia. I love that you explain how and why. Thank you for also giving the measurements in grams, mils etc as in Australia our 1 cup is different to USA, Canada. I look forward to following you online. Thank you
I love the detailed explanations. Those explanations help us always to learn something new. And this recipe looks amazing!.
Thank you Anna!.😋😍
I love your recipes
Hi Anna, almost Live Stream is better than No Stream, at least we got to see another great recipe from you. My family loves Tarte Tatin, so I'm sure they will love this one too. See you next week!
I’ll be making this Sunday for dessert after dinner. Looks yummy! Thank you❤
Love this recipe!! Thank you Anna for the great video. You make me feel like a baker😅. Every single one of your recipes that I’ve used, have been amazing!!! Thank you❤
That looks delicious and Im sure it smells like heaven. I have been watching for awhile and I decided to subscribe today. Your informative and its wonderful therapy. Baking is a passion of mine and your 101 style of baking is appreciated. I am ready for your next dessert,lemon!! Thank you for all the helpful tips Anna
I always enjoy your baking videos. The almost live format is good for the viewer. 🎉😊
Oh Anna, this cake looks beyond incredible……thank you so much…..I learn so so much from you…..I’ll be making this as soon as I can get to the store for apples…..I loved your helium voice, so cute!…..I’m a better baker because of you……thanks again…..love Jan in the UK xx❤🇬🇧xx
Looks delish! Gonna give this a try!
2:13 Hola chef Anna que más decirte felicitaciones por ser una gran maestra de las cuales aprendí de sus recetas que son muy buenas y 😋 😊deliciosas, como siempre la sigo gracias y le mando muchos abrazos y cariñosos saludos 🤗 desde Uruguay 🇺🇾 💙
Hi Ms. Ana I'm watching from the Philippines I love watching your videos and now I know how to bake a little bit. I baked an apple cake, banana cake, carrot cake. I will bake different flavor if I have enough time, I enjoyed watching your videos. Thank you very much.
I like your cake . Look very nice & excellent explanation thanks God bless you🙏🙏🙏🥰🥰
Hi Anna, Patricia from Milton, On. Am a big fan, been watching you for some time. Once in a while I catch your live. This apple cake looks yummy & easy, will surely try it. Thank you, Anna.
This looks so yum. My mouth is watering watching you make it. Can’t wait to try it myself.
I will be making this apple cake for Easter. It looks absolutely amazing. 😊😊
Soy una seguidora y admiradora de usted por muchos años ,he aprendido mucho haciendo sus recetas,gracias DLB su vida y familia🙏👏❤👏❤
Thank you always demotrate it help a lot I love everything you do many thanks bless always to your family
Anna, I'm late, but it's Sunday now :) Lovely cake, I'd love to try it!
I used 100% whole wheat flour with your oatmeal cookies, and they were delicious. However, sometimes a 1:1 sub doesn't come out so well. If anyone else is interested, could we get some more recipes with whole wheat flour, please? I've done pancakes as well...not as good as with AP flour. What else??
Better late than never, especially when it comes to cake! The whole wheat request has been noted. I have a really nice Aplle Cheddar & Walnut Scone recipe that calls for WW flour.
Your tips and explanations are really helpful
I prefer this format. Less distraction watching for questions and comments. I loved the old Oh Yum studio episodes when I really embarked on learning baking from Anna. I like that she is able to interject some of the food science pointers when building a recipe (eg, monitoring moisture, leavening agents, how ingredients interact at temperature.) Can this be made with almond flour to gluten-free it?
Thank you! And because of the minimal all-purpose flour called for in this recipe, it should adapt easily to a gluten-free version.
I will make it for my kids tomorrow!! Thank U, Anna!!
Hi Anna, from Australia. Love ❤️ this recipe and was waiting for your live show this morning in fact!
Ohhh,qué pinta y que delicia ,sin duda lo haré ,como siempre impecable gracias por compartir con tanta,alegría y humor.❤❤❤❤
Looks delish. Thanks. Greetings from Madrid, Spain, Europe❤😘🌹🌹🌹
Anna you give me so much excitement to bake. most of my deserts are your bakes last week was your Dobos Tort. So yummy. I enjoyed baking it and was enjoyed by all.
Dobos Torte is certainly a project, but very fulfilling to make. I also love Esterhazy!
I am definitely trying this. Thanks so much, Anna.
OH ! Fantastic indeed.
Oh I love lemon squares!
Anna, I made this cake this morning. Wow, it was amazing. I love it easy to make. The cake tasted like caramel, and the tart apple was so nice.Thank you so much. My kitchen smells so yummy.
I'm so glad you were so happy with it, Kathy!
Oh, me lo perdí en vivo.
Gracias Ana.❤
This looks amazing!!! Going to try it soon!
Ahhhhhhh YUM, I can't wait to make this beautiful apple carmel cake...my first time seeing you...I'll let you know how my cake turns out
Looks very good! Easy, but very impressive. Adding ice cream for sureI will make it for Easter,( maybe sooner,😋)
I just found your channel and love it!
excellent theory speak thank you much for this bake lesson
Soo delicious, thank you ! ❤❤🌷🎉
U r a sweetheart and the best Baker and Teacher
I am your greatest FAN 😘😘😘😘
Carmel apple upside down cake. Anna i love watching you bake.
Can kefir be used for the sour cream?....I love your recipes and watching you prepare them. You are a great instructor.
100% - I love the "tang" of kefir.
Going to bake this in the morning!❤
Yummy cake delicious recipe I follow your recipe when I want a nice cake 😊
Thank you for sharing this cake recipe I do enjoy baking and eating apple cakes I will certainly try this recipe.Can I substitute baking the cake with buckwheat flour instead of all-purpose flour thank you!
I love the earthiness of buckwheat flour, and I think the taste would complement the caramel and apples. The cake may be a little more dense since buckwheat flour has no gluten, so perhapss add 2-3 Tbsp tapioca starch for structure.
Amazing!!!!
Thank you for sharing...
I can almost smell it. 😋yummy.
Thanks Anna
You are so good at explaining even complicated , technical aspects of baking.
Not sure where to find Mutsu here but granny Smith always available. I find different apples 🍎 cook/bake differently. W
Questions: do you have a trick to get rid of that "eggy" smell off of plates, ceramic bowls.
Are granny Smith the best for Apple crisp 🤔
Love this style of video as well 👍 Wish I had smell-vision 🤗🇨🇦
i would want a slice to. looks so good
You got a nice and beautiful kitchen, Anna !
Ok, so I usually make Pineapple Upside Down cake. When I do the brownsugar butter mixture, would it be better to do it on the stove the way you did the white sugar carmelization or stay with simply microwaving the butter and adding it to the Brownsugar
this reminds me of pineapple upside down we made in middle school- so yummy also. Is anyone going to giggle at what happens at 22:08 - 22:19, the change in voice- funny stuff.
Hello, Anna. I’m a little late to the party, having just come across your channel a few days ago (Portuguese Custard Tarts! 😍!) and immediately subscribed. I was green with envy when I saw you eating those luscious tarts right in the heart of Lisbon, a destination that is on my Bucket List!
I must admit to never having seen you before coming across this channel, and I am very interested in knowing more about you. Is there a place online where your bio is posted? You mentioned Ontario, Canada, and I was surprised because I didn’t hear the well-known Canadian accent; I expected to hear you say “aboat” instead of “about!” ☺️ Perhaps it isn’t so common on the East side of Canada as on the West. I am a 75 yr. old woman who lives on the Olympic Peninsula in WA state, where we are very familiar with our lovely neighbors to the North. You are an excellent teacher and delightful to watch, and I look forward to trying my (old!) hand at some of your recipes. This cake looks yumalicious! Thank you! 💐
Indra from Florida I enjoyed your show
Delicious!❤
Love it!
Olá sou de Portugal e estou muito triste por não ter legendas e não sei falar a não ser portugues
Mas ADORO suas receitas na tv .....
Beijinhos ❤
I love it🥰💝💝💝
Thanks ana Olsen
Looks oh so yum 😋
Hard to catch your life streaming because of the different time zona.greeting from Indonesia. Love your baking tutorial ❤
Woah! What happened that caused the Mickey Mouse voice at 22:15??? 😂😂
Hola Anna, conoces el Pastel Imposible de México?
Te sugiero lo busques, experimentes y compartas con noosotros. Gracias por tus recetas.
can i save the cake in the fridge and then bake it later in the day?
delicious Looking cake
You suggested about 1/2 sour cream with 1/2 yogurt what is the difference tks lily
I used 50/50 sour cream and yogurt because I ran out of sour cream - the end result was exactly the same, so I know you'd be fine fully using yogurt (full-fat) in place of the sour cream.
@@ohyum
Tks so much i always enjoy your receipes all turns out good
Tks For the info both works if sour cream is not available yogurt is always easier to get And the end result is still good. Enjoyed your session today learnt some thing new today with Apples
Is it possible to make the caramel with brown sugar? Or with “panela” as we call it in 🇨🇴?
Love your recipes and live sessions! Thank you! ❤
I know panela well (YUM), and yes, you could use it, but I would melt it with the water lemon and butter together while stirring until bubbling, and then pour it over the apples.
@@ohyum thank you so much for answering my question. I’ll post a picture when I bake it ❤️❤️
@@susanacuervoagudelo5724Hi Susan, How do you post a picture of your cake to Anna? I beked this one today. Also,
I am not on facebook. 😊25:07
Chef 👍🏻
Looks so delicious!!! What do you think about almond flour added to this recipe? Perhaps Gluten free? Than you!! I love all your recipes!!
Almond flour should work fine, if you replace some of it with tapioca starch for structure. But because so little flour is needed, it would adapt to gluten-free options easily.
Hi Anna from Australia
I am a big Aussie fan of you.
What would you use for a diabetic version of this as I am a diabetic.
Bye from Lani.😊
Great question - for this particular recipe, I would use agave syrup in place of the caramelized sugar, and monk fruit sugar for the cake batter.
Thankyou for that I really appreciate it ❤😊
Thanks Anna for a great dessert, looking forward to making. My question is when you fold in the egg whites in the two parts, are you putting in half at a time or more like 1/3 and then the rest? 😊
@@deborahwalker3781 Good question - because it's not a large amount of whipped whites, adding half at a time is fine. Out of habit I add a third first. The whites really do deflate, so the end result is the same. The steam from the apples underneath does as much to lift and moisten the cake as it bakes.
Love this! I'm going to substitute with pineapples just like my mum did back in the 80's.
Could you add cinnamon to the apples? This looks delicious and will definitely try this one
You definitely could - toss the appples with the cinnamon before arranging in the pan, to coat them evenly.
Hi! Anna, from Malaysia can I add pineapple instead of apples??? Thank you 😊
100%!!!! That would be fantastic :)
Thanks a bunch 😊
I'm sure the dish in powerful in flavour.
I must tell you how much I love your gf bread loaf. I had stopped eating store bought gf bread, and now I have 2 extra pounds, but I don’t care❣️You are my heroine.
I love a slice of cheddar cheese with apple pie!
Hi Anna, can other fruits be substituted for apples? How about canned peaches?
Peaches would be delicious, as would pineapple or even pear or apricot.
Hi Anna! Just watched the live. I could not get the tip you were talking about using yogurt sour cream. The RUclips ad just poppes up there. Can you answer here please? Also if you can have a word with RUclips on the ad timings would be great. Thanks .
You can use Greek or regular yogurt in place of the sour cream 1:1, as long as it's full-fat. I wish I had power over the ads, but sadly do not.
How about liquid sugar? Can i use it to substitute sugar in this cake. I recently discover a palm sugar called rumbia, it only comes in liquid form, thick, fragrant and more delicious than coconut sugar. Hello from Malaysia
Hello to you in Malaysia! I haven't tried rumbia but I have worked with gula melaka and granulated coconut palm sugar with good results.
Raspberry with crushed pineapple... ohhh yeah. Can do so much w this
Hi 👋 Anna do you plan on doing a show on how to make swirl ice creams? I want to learn how to make Tiger Ice cream and Chocolate Coffee Swirl.
I like that idea - I did have another request for a frozen dessert, so I'll put that on my list :)
How can I spike it up? Would cognac or rum do?
Would you give the ingredients measurements. Thanks for your all delicious goodies.
Sorry to have missed the live video
I like this format better than" lives" where you feel you have to "chat" while you are baking. The chat pleasantries are just interruptions and distracting and take away from the instruction/presentation. In the future if you go back to "lives", it would be nice to save the "chat" to after the baking is finished .
The way we flour our cake tins, that's only for baking our cakes! 😊
Chef would it be better to make 1 recipe at a time if making multiples of this cake or can we easily double / triple batch bake?
As long as you are scaling your ingredients, you'd be fine batching up this recipe. After 800 g of sugar (so recipe x 4) I would do the sugar in batches because it would take too long to caramelize.
@@ohyumThank you Chef! See you for the Lemon Squares live! Can't wait. I haven't found a good lemon square recipe yet. I am excited for our next live. ♥ Thank you and regards to chef Michael!
Hi Anna Wondering if you could let me know if I can make this as an eggless cake either with a flax egg or with silken tofu? If yes could you suggest the quantity. Many thanks, Lucie
Hi Lucie - this is a very good question. Since the eggs are separated and the whites are whipped, it makes the subsitution a touch more challenging.I don't think you need to go so far as whipping aquafaba (liquid from a tin of chickpeas), but I think silken tofu would work best, because it also has a good moisture content.
@@ohyum thank you very much. And confirming that for each egg I would use 60 grams of silken tofu?
Hi Anna love your video but I have to ask if you had a sudden influx of Helium right at the 22:05 mark ;-) well it seems to have blown away at 22:25 so no fear of asphyxiation, that's a relief 🙂
Hilarious! We're not sure how that happened, but if Minnie Mouse needs a break, I know I can fill in LOL
Hello Anna from South Africa 😊
slice of cheddar cheese on apple pie reminds of an I love Lucy episode. Live or not thanks for the episode