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.
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Make Ahead Tips
The cake can be baked up to a 1 day ahead and kept covered at room temperature.
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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