So, I’m not done putting salt in your desserts. Clearly, I like my treats salty.
But isn’t that the new thing? Putting salt on stuff? Who knows? I’ve been putting (too much?) salt in my food since forever and now it’s fashionable. Huh. Go with the flow right?
So the caramel on the cake is actually dulce de leche and i know that I probably should have made it by myself, but everytime I have tried making caramel at home, I have burnt it. Just like the topping on crisps !
Anyway, you can make the caramel from scratch or go the bottled way, I won’t judge. You deserve to eat something tasty, even if (sometimes!) it comes from a bottle/can/(insert storage of choice).
Salted Caramel Upside Down Cake
2 cups sliced apples
First grease the bottom of a cake tin with butter. Make sure it’s heavily buttered! Now arrange the sliced apples. I like them with their edges overlapping a bit.
1 cup all purpose flour
1 cup sugar
1/2 tsp baking powder
2 eggs at room temperature
3/4 stick salted butter, softened
1/2 tsp salt
1/2 cup milk
1/2 Tsp cinnamon
1/2 tsp vanilla extract
Beat together the butter and sugar till creamy. Now add in the eggs,cinnamon and vanilla and stir to combine.
In another bowl, sift together the dry ingredients. Add wet to dry and stir well. DO NOT BEAT IT OR ELSE IT MAY OVERMIX.
Add in the milk and mix gently again till a wet batter forms. Be careful not to overmix.
Now sprinkle an extra tbsp of sugar and ground cinnamon over the apples, pour over the batter and bake at 160, in a preheated oven for 40 minutes or till a tested inserted in the centre comes out clean.
Let it cool completely and gently flip the pan over to get the cake out. Top with salted caramel.
1/3 cup dulce de leche, warmed
1/2 tsp flaky sea salt
Pour the caramel over the cake and spread it gently. Sprinkle salt over the top.
I’ll see you soon with some whole wheat muffins and snickerdoodles!