Caramelized Honey Apple Upside Down Cake

Directions

Apple Prep

1. Peel, core, and thinly slice your apple. The thinner the slice, the easier it will cook.
   

2. Add your apple slices to a small sauce pan and add enough water to the pan to just cover them.
   

3. Add the sugar and lemon juice to the pan and bring to a simmer for about 5-7 minutes.
   

4. Remove from heat and drain.
   

5. Set the apples aside to cool while you make your caramel sauce.
   

Honey Caramel Sauce

1. Melt the butter in a small non reactive saucepan over low heat.
   

2. Add the honey and stir to combine.

3. Increase the heat slightly and bring to a simmer for about 10 minutes or until the mixture become a darker brown and begins to thicken.
   

4. Remove from heat and add the whipping cream slowly while whisking continuously.

   
   

5. Return to a low heat and bring to a slight boil.
   

6. Once it just begins to bubble, remove the sauce from the heat, add a pinch of salt and Cinnamon while whisking well.
   

7. Set aside and let cool, the sauce will thicken as it cools.
   

Cake

1. Preheat the oven to 345 degrees F.
   

2. Lightly grease a 9” deep round cake pan with cooking spray.
   

3. Then cut a piece of parchment paper about 1/2” larger than the diameter of your cake pan and gently press it into the bottom of your pan. There should be a little bit going up the sides of your pan.

4. Next pour enough of your honey caramel sauce along the bottom of your pan, just enough to coat over the parchment paper- about 1/4 to half of your sauce.
   

5. Carefully arrange the apple slices in a circle along the outer bottom of your pan slightly overlapping them like fanning a deck of cards.
   

6. Continue to arrange the remaining pieces of apples in another row until you have covered the bottom of the pan. (We did 2 rows and had a few pieces of apple left over.)
   

7. Set the pan aside for later.
   

8. Combine the flour, baking powder, salt, and Cinnamon in a small bowl.
   

9. In another medium bowl combine the sugar, eggs, yoghurt, and vanilla with a hand held mixer until smooth and well combined.
   

10. Slowly add the dry ingredients to the wet mixture on a low speed until nice and smooth.
    

11. Once your batter is smooth with no lumps, add your vegetable oil and slowly fold it into your batter by hand using a spatula until all of the oil is blended in, making sure not to over mix the batter.

12. Finally, carefully drizzle the batter very slowly over the arranged apple slices being sure not to disturb your arrangement of apples. (The slower the better when pouring.)
    

13. Gently place your pan on the center rack of your preheated oven and bake for 45 minutes.
    

14. Check to make sure your cake is down by inserting a long toothpick into the center of the cake and removing it. If it’s done, it will come out clean with no batter on it.
    

15. If it’s not quite cooked, then return it to the oven and cook for another few minutes until the toothpick comes out clean.
    

16. Remove your cake when finished and let cool for 5-10 minutes on a cooling rack.
    

17. Gently use a knife or your toothpick to loosen the edge of your cake pan & along the side of the cake and place your serving plate or cake dish top side down onto your cake pan.

18. Then carefully flip the cake pan upside down. At this point with fingers crossed, your cake pan should easily be removed along with the parchment paper and Voilà! You have a gorgeous upside down cake. ( If the paper does not automatically come off, then gently peel it off. 

    
    

19. We recommend at this point to use a small kitchen torch to carefully brûlée the top of your cake for a lovely golden brown  caramelized glaze, but it’s not absolutely necessary if you do not have a kitchen or hand held torch.
    

20. Serve with a drizzle of the remaining caramel sauce and a dollop of whipped cream.

21. Enjoy!