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Our apple trees at R.E.D. by the Sea are finished for the season but there are still lots and lots of great Annapolis Valley apples here in Nova Scotia ready for the picking. So, with guests visiting in the next few days this Galley Kat has been busy…I repeat…busy! ….preparing goodies to welcome them to our little home by the sea.
This recipe is not for the diet conscious…I mean, butter and sugar and that’s just the caramel base.
Then there’s more butter and sugar for the rich batter. But, hey, there are apples in there somewhere and you know what they say about an apple a day. And as my father always said….everything balanced and in moderation…including moderation. So grab yourself a slice…maybe two.
Go ahead. Indulge yourself. It looks relatively harmless doesn’t it?
…until you up end it onto your serving platter…and all of that warm ooy gooy caramel sauce drips onto the plate begging for a dollop of ice cream or whipped cream. You’ve already blown your good intentions out of the water with this one so dive right in. Tomorrow’s another day full of more good intentions.
And I can now confirm (for all of you oven-less folks) that all of this deliciousness can quite easily be produced in your stove top Omnia oven.
Same amount of baking time
And after ten minutes of wait time, it slips out of the pan like a dream.
A super delicious take on upside down cakes with the addition of fresh apples and salted caramel
Add butter to medium saucepan
Stir in sugar and seasonings as the butter begins to melt
Gently simmer mixture until it begins to thicken, about 3 minutes
Pour caramel into prepared baking dish (see note below)
Arrange apples over caramel
Mix softened butter and sugar together until light and creamy
Beat in eggs and milk
Stir in flour, baking powder and cinnamon and mix until combined
Pour batter over apples
For conventional oven, bake in a pre-heated oven for about 40 minutes until toothpick test comes out clean
For Omnia stove top oven, place covered on pre-heated base plate and cook on high for 5 minutes, then reduce heat to medium low and continue to cook for another 35 minutes or until toothpick test comes out clean.
Let the cake rest on the counter for ten minutes
Place the serving platter over cake pan and gently flip upside down. The cake should decant well.
Sprinkle sea salt over the saucy caramel apples.
Serve with a dollop of ice cream or whipped cream or just as is.
Special Equipment: Omnia stove top oven (optional)
9” baking pan if using conventional oven
Inspiration thanks to Pinch of Yum
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