Buttery Apple Cake Flip (Print Version)
# Ingredients:
→ Topping
01 -
3 unpeeled Honeycrisp apples, sliced into thin half-moons
02 -
100 g light brown sugar
03 -
60 g unsalted butter
→ Cake
04 -
5 ml vanilla extract
05 -
1 large egg
06 -
60 g unsalted butter, melted
07 -
180 ml milk
08 -
155 g all-purpose flour, measured right
09 -
100 g sugar, granulated
10 -
6 g baking powder
11 -
1 g ground cinnamon
12 -
1 g salt
# Instructions:
01 -
Once baked, slide a knife along the inside edge of your pan. Let it rest till it reaches room temp, then turn the whole thing out onto a plate.
02 -
Spread the batter over those neat apple layers, make sure it covers every bit right to the edge. Bake about 30 to 35 minutes—stick a toothpick in the middle; it should come out without goo.
03 -
Pour in milk, melted butter, your vanilla, and egg. Whisk just until you can't see dry flour—don't overdo it.
04 -
In a roomy bowl, mix flour, granulated sugar, baking powder, salt, and cinnamon using a whisk.
05 -
Grab the apple slices and fan them out over your brown sugar, making overlapping rings until the pan base is totally covered.
06 -
After the butter melts in your pan, sprinkle all the brown sugar evenly right over the top.
07 -
Crank the oven up to 175°C. Pop 60g of butter into your 23 cm round pan and put it in the oven to melt for a bit.
# Notes:
01 -
Switch in whatever baking apples you like. Granny Smith brings more tartness, Pink Lady will make things sweeter.
02 -
The best way to measure your flour? Weigh it out. Or, scoop it lightly in and level off if you don't have a scale.
03 -
Either kind of butter works here. Just cut back a little salt in the batter if you're using salted.
04 -
Feel free to use whole, skim, or even non-dairy milk—it all depends how rich you want things.
05 -
Cinnamon not your jam? Grab some apple pie spice instead for a new spin.