Here’s another fantastic twist on an old favorite that uses apples. For this recipe I chose to make the apples into rings so it felt familiar (Pineapple Upside-Down cake). But feel free to play with the design of the apples and blackberries.
To start preheat the oven to 350°F and spray a 2-quart, rectangular baking dish with cooking spray, set aside. In a small pot combine the caramel sauce ingredients and simmer stirring occasionally for about 20 minutes, until the mixture reduces to 3/4cup. While the caramel sauce is reducing slice the apples and make the cake batter.
In a medium bowl whisk together the flour, baking powder, baking soda and salt, set aside. In a large bowl whisk together the sugars and oil until incorporated. Next add the egg yolks, milk and vanilla extract and whisk until blended. Add half of the flour mixture, whisk until just combined. Followed by the rest of the flour. Then very gently fold in the beaten egg whites.
To assemble; Pour the caramel sauce in the prepared baking dish. Next arrange the apples and blackberries. Top with the cake batter.
Bake 45-55 minutes, until a toothpick inserted comes out clean. Cool 45 minutes then invert onto a serving dish.
Best enjoyed warm!
Ingredients
3 medium tart apples (I used Golden Delicious), peeled and cut into 3/4″ thick circles
1cup blackberries, fresh or frozen (unthawed)
Caramel sauce:
1/4cup real maple syrup (not the fake stuff)
1/4cup honey
1/4cup light brown sugar
6tbl butter, unsalted
Batter:
2cups all-purpose flour
1tsp baking powder
1/2tsp baking soda
1tsp salt
3 eggs, separated (whites beaten stiff)
3/4cup milk
1tbl vanilla extract
1/2cup coconut oil, melted (or veg. oil)
1cup sugar
1/3cup lemon sugar
Emily's Kitchen 