3 cups (1/4-inch-thick) slices peeled Rome apples (about 2 large)
1/4 cup chopped walnuts
5.3 ounces cake flour (about 1 1/3 cups)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sugar
3 tablespoons butter, softened
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup 1% low-fat milk
3 large egg whites
How to Make It
Preheat oven to 350°. Coat a 9-inch round cake pan with cooking spray.
To prepare topping, combine 3/4 cup sugar and 1/4 cup water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 3 minutes). Continue cooking for 4 minutes or until golden (do not stir). Immediately pour into prepared cake pan, tipping quickly to coat bottom of pan. Arrange apple slices in concentric circles in pan over the warm caramel. Sprinkle with nuts; set aside.
To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; stir with a whisk.
Combine 2/3 cup sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add egg yolks and vanilla to sugar mixture; beat until combined. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
Place egg whites in a large, clean bowl. Beat egg whites with mixer at high speed until stiff peaks form using clean, dry beaters. Gently fold egg whites into batter. Spread batter over apples. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack in pan for 5 minutes. Loosen edges of cake with a knife; invert cake onto a serving plate. Serve warm or at room temperature.
I was hesitant to make this because of the reviews, but I'm glad I did because my family really liked it. After reading the reviews, I made sure the syrup was browned before I put it in the pan (took over 10 minutes). I sliced the apples thin so they would cook easier. To make sure the apples cooked well, I went ahead and put the apples and syrup into the preheated oven while I made the cake batter. I added a smidgen of cinnamon to the cake for more flavor. I pulled the pan out of the oven, added the completed batter and cooked it for 35 minutes. It came out beautifully browned. My family really enjoyed it!
Followed the recipe to a tee, except for cooking of the sugar. I must have cooked the sugar at least 10 min. and still not that caramelized. Decided to go ahead and proceed making the cake. After it was baked, it was not brown on top. Cake didn't have much flavor. After eating it the second day, I ended up throwing it away. Will never make again!
followed recipe exactly. after 10 minutes, gave up waiting for melted sugar to turn brown and continued with recipe. result was "pale" and lacked flavor so I sprinkled cinnamon on top which helped a lot. The taste was good as well as texture but unappetizing to the eye. I brought cake into office and people were unwilling to try. Appearances make a difference. Solid recipe with need for added flavor. Getting the sugar to carmelize is key to making this dessert pretty enough to eat.
I brought this cake to small group and got rave reviews. I was happy with it and will make it again. As suggested in previous reviews, I cooked and sugar/apple mixture longer, and cut the apple slices thinner than 1/4 inch. I added cinnamon and nutmeg to the cake batter to add flavor- would recommend those additions. Also, I was running short on time and cooked it at 400 for 25 minutes, and it cooked all the way through, but the apples were still a little too raw and some of the carmel stuck to the pan. I will cook it per the instructed cook times next time to (hopefully)remedy these two problems.
I also had to cook the sugar/syrup longer to get the golden color. I was expecting more flavor from this cake, given the ingredients, but it was bland. The cake was moist and everything turned out the way it was supposed to, but both my husband and I were disappointed with the flavor. I bake very often and this is not a recipe I will use again. The end result didn't justify the time spent preparing this cake. Very blah.
Wish I had read the reviews first and known to cook the sugar longer - 5 minutes was not enough, but since I was already past 4 I was nervous. Also didn't feel like washing the beaters, so I didn't do yolks and whites separately - I just beat 2 eggs in - that didn't have too much of a negative effect. Everyone said it was good, though I was hoping from more caramel color/flavor. Next time I'll know.
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