Post by Glen Carman aka Delmonico on Sept 17, 2019 20:37:04 GMT -6
Matt's Caramel Apple Upside-down cake
12 inch shallow oven
Basic cake
1 stick butter
1 cup sugar or brown
1 ¾-2 cups flour
1 cup milk
2 large eggs
2 teaspoon vanilla
2 tablespoon baking powder
¼ teaspoon salt
Cream the butter and sugar together, beat in eggs,stir in the milk.
Mix the flour, baking powder and salt together. Add 1 cup of the flour mix in and beat by hand 100 strokes.
Fold in the rest of the flour mix. Batter should be a little thicker than a box cake mix.
Caramel Sauce
1 cup brown sugar
1 12 oz can evaporated milk
½ stick butter
1 teaspoon vanilla
1 teaspoon salt or to taste
Put the canned milk in a pan of at least one quart and slowly heat, stir the brown sugar and salt in gradually, chop the butter and add.
Slowly bring to a rolling boil and stir every few minutes, when the sauce has thickened well remove from heat and stir in vanilla.
To prepare the cake, cut up 3-5 tart cooking apples and lay them in a single layer in the well greased dutch oven.
Pour about half the caramel sauce over the apples or if you are fancy then drizzle it over the apples.
Then pour the batter over the apples and then pour the rest of the caramel sauce on the batter and swirl it in with a knife.
Bake at 350F (medium hot oven) for approximately 30 minutes until knife comes out clean, on this one it is better to error on the side of too low than too high.
When a knife inserted in the cake comes out clean remove it from the heat, let the temperature drop to about 200F, then run a knife between the sides of the cake and the sides of the oven, then turn out the cake onto a cutting board or similar object.
The basic cake recipe can have about and nuts, fruit or other items added to it to change the basic cake.
12 inch shallow oven
Basic cake
1 stick butter
1 cup sugar or brown
1 ¾-2 cups flour
1 cup milk
2 large eggs
2 teaspoon vanilla
2 tablespoon baking powder
¼ teaspoon salt
Cream the butter and sugar together, beat in eggs,stir in the milk.
Mix the flour, baking powder and salt together. Add 1 cup of the flour mix in and beat by hand 100 strokes.
Fold in the rest of the flour mix. Batter should be a little thicker than a box cake mix.
Caramel Sauce
1 cup brown sugar
1 12 oz can evaporated milk
½ stick butter
1 teaspoon vanilla
1 teaspoon salt or to taste
Put the canned milk in a pan of at least one quart and slowly heat, stir the brown sugar and salt in gradually, chop the butter and add.
Slowly bring to a rolling boil and stir every few minutes, when the sauce has thickened well remove from heat and stir in vanilla.
To prepare the cake, cut up 3-5 tart cooking apples and lay them in a single layer in the well greased dutch oven.
Pour about half the caramel sauce over the apples or if you are fancy then drizzle it over the apples.
Then pour the batter over the apples and then pour the rest of the caramel sauce on the batter and swirl it in with a knife.
Bake at 350F (medium hot oven) for approximately 30 minutes until knife comes out clean, on this one it is better to error on the side of too low than too high.
When a knife inserted in the cake comes out clean remove it from the heat, let the temperature drop to about 200F, then run a knife between the sides of the cake and the sides of the oven, then turn out the cake onto a cutting board or similar object.
The basic cake recipe can have about and nuts, fruit or other items added to it to change the basic cake.