A few weeks ago, I decided to bake this upside-down cake recipe that I found online. Upside down cakes are beneficial in the sense that toppings are less likely to be burnt and you can recognise more clearly whether the cake is fully baked (it will spring back at the touch).
The end product was super soft! Extremely nourishing with a soft texture and succulent apples (as I accidentally used pink lady apples instead of the intended cooking apples my mum bought, whoops!). It’s final appearance consists of caramelised apples creating a golden brown appearance for a warm, autumnal feel.
If you wish to try the recipe I just have a few tips before you do. When making the toffee to cover the apples, slow cook the sugar and butter, of which you only need very little: about 1/10 of butter on the recipe is needed. For the cinnamon lovers out there (like me!), sprinkle a generous topping of cinnamon over the apples. For the cake, use plain flour. When separating the egg whites and yolk, if some yolk ends up in the whites don’t worry, the whites should still foam up, at which point you can fold them into the cake mixture. To prevent yolk and white mixing, however, you can separate one egg at a time into a small bowl before combining all the whites together.
Overall, I highly recommend this recipe! I loved it!