Caramel Apple Upside Down Cake

Posted on: Mon, 09/25/2006 - 1:06pm
2BusyBoys's picture
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Joined: 09/03/2004 - 09:00

Caramel Apple Upside Down Cake

Topping:
1/2 cup brown sugar
1/2 cup white sugar
1 to 2 tablespoons water
1 tsp vanilla extract
2 large apples cored, peeled and sliced

Cake:
1 1/2 cups flour
1/2 cup white sugar
1/2 cup brown sugar
1 tsp baking soda
2 1/2 tsp apple pie spice
1/8 tsp salt

1 cup plain soymilk
5 tablespoons canola oil
1 tablespoons apple cider vinegar
1 tsp vanilla extract

1/4 apple, cored, peeled and very thinly sliced

Preheat oven to 375.
In a small saucepan, mix the brown sugar, white sugar and water for the topping. Bring to a boil. Boil for one minute. Take off heat and let cool slightly. Stir in the vanilla.

Pour topping into a 9" cake pan and spread so the caramel sauce covers the entire bottom.
Arrange the apples slices over the caramel sauce in a pattern or randomly.
In a large bowl, combine the flour, sugars, baking soda, apple pie spice & salt and mix well.
In a seperate bowl, combine the soymilk, oil, vinegar and vanilla and mix well.
Add the wet ingredients to the dry ingredients and mix until combined.
Add the thinly sliced apples pieces and mix.
Pour into prepared cake pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cool on wire rack for 10 minutes before turning out on a plate.

Posted on: Tue, 10/03/2006 - 8:25am
ajas_folks's picture
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Joined: 04/28/2000 - 09:00

Anyone happen to know?
If I sub regular cow's milk for soy milk, will cake come out fine?
Thanks,
Elizabeth

Posted on: Tue, 10/03/2006 - 9:47am
amyd's picture
Offline
Joined: 09/12/2006 - 09:00

I read in a Cook's Thesaurus that soy milk works well in baking but can be a risky substitute in savory dishes.
Living Without magazine says that soy milk tends to brown baked goods prematurely, so you might want to just keep an eye on your cake and if it begins browning excessively put some foil on top.
Here's the link from that magazine:
[url="http://www.livingwithout.com/features/feature-substitutionsolutions.html"]http://www.livingwithout.com/features/feature-substitutionsolutions.html[/url]
Happy Baking!
Amy

Posted on: Tue, 10/03/2006 - 8:25am
ajas_folks's picture
Offline
Joined: 04/28/2000 - 09:00

Anyone happen to know?
If I sub regular cow's milk for soy milk, will cake come out fine?
Thanks,
Elizabeth

Posted on: Tue, 10/03/2006 - 9:47am
amyd's picture
Offline
Joined: 09/12/2006 - 09:00

I read in a Cook's Thesaurus that soy milk works well in baking but can be a risky substitute in savory dishes.
Living Without magazine says that soy milk tends to brown baked goods prematurely, so you might want to just keep an eye on your cake and if it begins browning excessively put some foil on top.
Here's the link from that magazine:
[url="http://www.livingwithout.com/features/feature-substitutionsolutions.html"]http://www.livingwithout.com/features/feature-substitutionsolutions.html[/url]
Happy Baking!
Amy

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