Servings: 8 to 10
The flower pattern that’s revealed once this cake is inverted will be defined best by an apple that holds its shape. A sweet variety will complement the nutty brown butter in which the apples are cooked. Serve the cake on its own or with vanilla ice cream.
Make Ahead Tips
The cake can be baked up to a 1 day ahead and kept covered at room temperature.
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What I learned...Don't wait to add the cinnamon at the end of cooking the caramel as a few other reviewers suggest. When I did, it all puffed up and cooked, making it hard to pour or spread. Use the apples they suggest, and don't cut thinner than they suggest. My daughter convinced me that I should use Granny Smith, not the golden delicious I planned to buy. The granny smith turned mushy pretty quickly and the golden delicious held up much better.
I made this cake and it was good but would change a few things: 1) apples need to cook on the stove for about half of the time, otherwise they will turn to mush. I also wouldn't cook with the lid on because that speeds the "mush" process. 2) It's hard to tell when the caramel has turned dark amber because of the cinnamon. I would cook the sugar and water for a while and add the cinnamon once the sugar and water cook down a little. It also helps to drip the caramel from a spoon to see color. 3) My cake looked beautiful, however it needed to bake longer. This cake probably should bake for at least 50 minutes. It's definitely a beautiful cake and tastes amazing. Oh I also added some dark rum in with the milk which worked well. I will make it again with modifications.
This was a bit time consuming, but oh so well worth it. I had some pears sitting in my fridge so wanted to use them in this cake, and oh boy am I glad that I did. This cake was amazing. I am an experienced baker and usually make some changes but in this case I followed it to the letter and it turned out great.Made it yesterday and it is gone already. Thank you Fine Cooking for another great recipe.
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