Caramel Apple Cake

By Addie

“Sponge cake with a fruity topping makes for a flavorful twist on upside-down cake—it’s perfect for coffee or dessert.”

Ingredients

• 1 lb. plus 3 Granny Smith apples
• 1/4 cup firmly packed light brown sugar
• 2 cups all-purpose flour
• 1 tbsp. baking powder
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 3 eggs
• 3/4 cup unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup light corn syrup
• 3/4 cup golden raisins

Preparation

Step 1

Preheat oven to 350°F. Grease a deep 8-inch round springform pan and line with buttered parchment paper. Peel and core the apples. Thinly slice 3 apples. Chop the remaining apples and cook in 3 tbsp. water until just softened, 4–5 minutes. Let cool.


Sprinkle the brown sugar over the base of the prepared pan. Arrange the apple slices in a spiral to cover the base completely.


Sift the flour, baking powder, salt, cinnamon, ginger and cloves into a large bowl. Add the eggs, butter, sugar and syrup. Beat with a spoon or whisk until blended. Stir in the cooled apples and raisins. Spoon the mixture over the apples in the pan and level the surface.


Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let the cake cool in the pan for 5 minutes, then turn onto a wire rack with the base face up. Remove the collar and base of the pan and cool completely. Serve.