Apple & caramel Upside Down cake

1h 15m
- Preparation 30 min
- Resting 15 min
- Cooking 30 min

Recipe for WMF Aromatic cookware

Ingredients

4 People

70 g Sugar
120 g Butter, room temperature
2 Eggs
165 ml Buttermilk
160 g Flour
1 pkg. Baking powder
0.5 tsp. Cinnamon
1 tsp. Salt
1 pkg. Vanilla sugar
2 Apples
20 g Sugar
Sour cream & lemon balm as required

Preparation

Step 1

OUR WMF TIP IN ADVANCE: The Aromatic pot provides even and efficient heat distribution, ensuring the cake bakes evenly. This prevents dry spots and ensures a uniform consistency in both the dough and the caramel layer.

Step 2

First, beat the sugar and butter in a bowl until fluffy for about 5 minutes. Mix in the eggs and buttermilk. Then, combine the flour, baking powder, cinnamon, salt, and a packet of vanilla sugar in a separate bowl, add it to the mixture, and process into a creamy batter.

g Sugar

g Butter, room temperature

Eggs

ml Buttermilk

g Flour

pkg. Baking powder

tsp. Cinnamon

tsp. Salt

pkg. Vanilla sugar

Step 3

Next, peel the apples, halve them, remove the cores, and cut the apple halves into thin slices. Preheat the oven to 180°C (top and bottom heat).

Apples

Step 4

Generously brush the pot with butter. Sprinkle the remaining sugar over the bottom and arrange the apple halves, fanned out, on top. Pour the batter over the apples, place the lid on the pot, and bake the cake for 10 minutes with the lid on and 20 minutes without the lid.

g Sugar

Step 5

Let the cake cool until warm. Place a plate or platter on top of the pot, invert the pot, and let the cake drop out. Finally, cut the cake into pieces and serve, for example, with sour cream and lemon balm.

Sour cream & lemon balm as required