Upsidedown Caramel Apple Cake with Lavender

For the caramel:
1 cupPurchased caramel
OR
1 cup Granulated sugar
6 tablespoons Butter (3/4 stick), cut into 6 pieces
½ cupHeavy cream
For the topping:
6Granny Smith or other crisp apples, washed, peeled and sliced into 1/2" wedges (about 3 cups)
3 tablespoons Butter
2Zest of lemons
2 tablespoonsBrown sugar
1 tablespoonGC Culinary Napa Valley Lavender Sea Salt
For the cake:
12 tablespoons (1-1/2 sticks) Unsalted butter, room temperature
½ cupGC Culinary Napa Valley Lavender Honey (slightly heated in microwave)
2 cupsAll-purpose flour
½ teaspoonsBaking powder
2 largeEggs
1 teaspoonVanilla
½ cupGC Culinary Napa Valley Lavender Infused Wild Honey
For the accent:
1 pintWhipping cream
1 teaspoonGC Culinary Napa Valley Lavender Sea Salt
Caramel

 

Preheat oven to 350°F.

To make caramel:

Heat 1 cup sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula. Sugar will melt into a thick brown, amber-colored liquid.

Immediately add the butter. (Caramel will bubble when the butter is added.) Whisk butter until completely melted (2-3 minutes).

Very slowly, drizzle in heavy cream while whisking. Allow the mixture to boil for 1 minute. Remove from heat.

to prepare topping:

Butter bottom and sides of !! " baking dish. Sprinkle brown sugar, then Lavender Sea Salt evenly over bottom of baking dish.

Melt 3 tablespoons butter and sauté sliced apples for 3 minutes, turning slices once. Pour 1 cup caramel over apples.

Cover bottom of baking dish with apple caramel mixture.

To prepare batter:

With a mixer, cream the butter and Lavender Honey until fluffy.

Add the eggs one at a time, beating well in between, followed by the vanilla.

Measure the flour and baking powder in a bowl and whisk gently to combine. Add to batter and add beat on low speed about one minute.

Pour batter over apple caramel mixture.

Bake for 30-45 minutes or until the top of the cake is golden brown and a thin knife or toothpick inserted in the center comes out clean.

To serve:

Remove the cake from the oven. Let rest 5 minutes. Place a cake plate over the baking dish and flip onto cake plate using hot pads to protect hands.

Let cake cool for 15 minutes.

Pour whipping cream into bowl, and beat with a mixer. Add 1 tablespoon sugar. Whip until cream holds light peaks.

Slice cake into wedges and place onto a decorative dessert plate. Garnish with freshly whipped cream, then top with a drizzle of caramel and a pinch of Lavender Sea Salt.


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