If you have some apples lying around, then go ahead and make this delicious cake. You’ll love it!
Ingredients
Apples : about 3 to 4 medium sized ones
Maida : 1 and a 1/2 cup
Baking Powder : 2 heaped Ts
Sugar : 1 and 1/4 cup
Butter : bout 80 gms
Milk : 1/2 cup
Vanilla Essence : 1 Ts
Eggs : 1 No.
Peel and slice the apple into wedges.
Heat 2 Tbs butter on low flame, add 1/2 cup granulated sugar & stir constantly with a wooden spoon…
Till the sugar melts and forms this light golden syrupy liquid…
Warning: As soon as the light golden syrupy liquid forms, drop in the apples immediately. Do not delay (like I did fiddling with the camera), otherwise the syrup will crystallize and form a sticky hard chunk like toffee, and its difficult to work with that. You have to dissolve it again and use it.
Drop in the apple wedges and mix it up, till the caramel coats the apple pieces.
Cover and cook till the apples release their juices and become tender and everything is one gooey golden sweet smelling mess.
Grease and flour your cake tray, then line the bottom of the tray with this apple caramel mixture.
In a bowl add maida, baking powder, salt and the remaining butter and sugar.
Add 1/2 cup milk and mix it up well, till you get a smooth batter…
This batter tastes awesome by the way…
Add the vanilla essence and drop in the egg, then beat the mixture up again.
Pour the batter above the apple caramel mix and place the tray in the oven. Bake till the surface turns slightly brown and cracks… should take bout 30 to 40 minutes.
Isn’t this nice…. evenly browned and cracked. Remove from the oven and allow it to cool down.
Slowly run a knife round the edges of the pan and flip it onto a plate. Ta daaaa…. This gorgeous cake is so good, the caramelized apples melt in your mouth and for an even richer experience try eating this cake with vanilla ice cream… simply scrumptious!
This cake is really good, I will definitely be making it again soon and I hope you will too. Have fun baking, eating and living.
You had me drooling over the batter-picture. Yes, it's perfectly brown and cracked ! I have tried my luck in vain over pineapple upside down. This one looks appetizing ! Should I try ?
Hey, try it out… its a small cake. Next time I plan to use double the quantity and make a bigger one. This was just a trial version.
@Karen: Thanks a looooot.. looks real easy and the photos in each step would help a gr8 deal…. will try out soon 😀
You know what? I usually decide whether I will make a particular recipe or not, based on the danger quotient!! i.e. danger of me messing up the recipe, food, my kitchen, various appliances, and the digestive systems of my family 🙁
In that way, I think this one is worth taking the risk! It looks easy enough for a person who has made a total of 1 (ONE) brownie in her entire life …. 😛 HAHAH!
So, long story short, I will *WILL* try this.
Thanks for the recipe. Really good pictures, by the way! In my opinion, 80% of the value of a food post lies in the pictures – if we can't eat it, at least we can stare, right? 😛 And your pics are great!
Gibsy, yay! Hope you guys like it :o)
Jane, hehe… your comments are very entertaining. Name told me bout the brownies, waiting to see them on your blog. My pictures may be great, but I worry bout my camera… one of these days I am going to drop it in a curry or something, will just rename the dish then digital chicken cybershot masala. Hahaha… I crack myself up.
Very much thankful to u v nice and easy to follow…will make it for sure….Also plz help me how to prepare chicken biriyani and what is the side dish for chicken biriyani? also i ll try to buy maida as its not available in US 🙁 thank u v much dear
Hey Archana, in the US its called All Purpose Flour, its a mixture of Maida and Baking powder, that is what they use for cakes. And will out up the recipes you asked for when I make them. Nice to see you here by the way 🙂
I always thought that baking a cake was a humongous task but this post of yours made it read so easy and am all gung-ho about trying it out. Thanks for sharing the recipe 🙂
Okay I'm going to make it. But I have a few questions.
Apples : about 3 to 4 medium sized ones (how do we know whats a medium sized and whats an extra large size in apples?)
Maida : 1 and a 1/2 cup (what size should the cup be? Medium? Or Small? Or Large?)
Baking Powder : 2 heaped Ts (This is TableSpoon or TeaSpoon??)
Sugar : 1 and 1/4 cup (same question. What size cup?)
Butter : bout 80 gms (80 gms of melted butter or hard butter?)
Milk : 1/2 cup (cup size?)
Vanilla Essence : 1 Ts (TableSpoon or TeaSpoon)
Eggs : 1 No. ('1 No' as in? not one? That means 2?)
Nam, I would have written some smart ass comment here for you, but since you are trying to bake this, I shall refrain.
Apples: Haven't you ever been to a fruit market and seen apples in varying sizes? Big large shiny red imported ones, the medium okay looking ones and then the really small ones.
Maida & Sugar, use any cup… but the same cup should be used for all the ingredients. If you use a larger cup then you will get more batter, a smaller cup will give you less batter. As long as the ratio of the ingredients is maintained the cake will turn out good.
Baking Powder & Vanilla essence, Ts is for teaspoon, Tbs is Tablespoon.
Butter, just remove it from the fridge before you start making the cake. It will become soft at room temperature.
No. refers to number… and I know you know this too.
If you do not make this cake now, you are in for a whole lot of trouble!
Shas, nice of you to drop by 🙂 … let me know how your cake turned out.
Hey Karen,
tried the cake yesterday, and guess what? it was the first cake that survived the dustbin dump.. It turned out just great with everyone eating hands full of it!!! all credits to you!! thanks a bunch…………..!
Hey Gibsy, real glad to hear that 🙂
Um, my mouth is watering….
karen..Where did you get those loaf pan..i need one of that