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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Delicious cake, and fun to make. I followed recipe exactly but - for the apples I measured by wieght 2lbs, not 4 apples. I used just picked apples and needed 9. Still sliced quarters into thirds and that seemed to be the right size even though the apples were small. It took much longer than 8 minutes to boil off of the juices and brown the apples so I upped the heat so the apples wouldn't get mushy. When making the sauce, I started timing when the syrup bubbled to the top of the pot. It took 4 minutes to reach the proper color and consistency.
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?