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- 4 apples
- 3/4 pound or about 2&¾ cups all purpose flour (or self raising flour)
- 3/4 cup butter room temperature
- 3/4 cup milk
- 3 eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 3/4 cup brown sugar
- 2 teaspoons cinnamon
- 1 lemon juice
For the caramel syrup
- 2 cups brown sugar
- 1.5 cups water
- Peal the apples, remove seeds and cut into thin slices.
- Rinse the apples with lemon juice in order to avoid browning.
- Preheat the oven to 180° C, or 360° F.
- In a big bowl, or in a food processor, beat butter and sugar very well.
- Add eggs one by one. Add milk and vanilla.
- Whisk and add shifted flour with baking powder, little by little, until you have a thick batter.
- Line a cake pan (preferably an adjustable one) with parchment paper and place the apple slices.
- Rinse them with more lemon juice. Sprinkle on apples cinnamon and brown sugar.
- Pour the batter over apples and bake for about an hour.
- Let the cake cool for a while and place it upside down on a platter.
- In a small saucepan add 2 cups brown sugar and ½ cup water over medium heat. When sugar starts to boil and makes bubbles remove from the heat and add 1 cup water.
- Return the saucepan to the heat and boil until the syrup become deep golden brown and thick.
- Enjoy with a scoop of vanilla ice-cream
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