Hi, I am Kate. Today, I will show you a way to prepare vickys caramel apple upsides down cake recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Vickys Caramel Apple Upsides Down Cake Recipe
Vickys Caramel Apple Upsides Down Cake is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Vickys Caramel Apple Upsides Down Cake is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have vickys caramel apple upsides down cake using 16 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Vickys Caramel Apple Upsides Down Cake:
- Get 3 peeled & cored cooking apples - 1 thinly sliced, 2 grated
- Get Caramel Sauce:
- Get 85 g soft brown sugar
- Take 25 g Stork block margarine (gold foil wrapper)
- Prepare Cake Mixture Dry Ingredients:
- Make ready 180 g gluten-free / plain flour
- Prepare 1/8 tsp xanthan gum if using GF flour
- Get 110 g granulated sugar
- Make ready 1 tsp bicarb of soda / baking soda
- Get 1 tsp ground cinnamon
- Get Wet Ingredients:
- Take 160 ml rice milk / water - you will need 2 tbsp extra for GF mix
- Get 80 ml olive oil
- Take 2 tbsp lemon juice
- Take 1 tbsp orange zest
- Get 1 tsp apple cider vinegar
Steps to make Vickys Caramel Apple Upsides Down Cake:
- Preheat the oven to gas 4 / 180C / 350F and line an 8" square cake tin with parchment paper - a loose bottomed tin is easiest for this recipe
- Melt the brown sugar and margarine together in a small saucepan then when smooth, pour into the lined tin
- Arrange the apple slices neatly in the sauce
- Mix the dry ingredients and wet ingredients together in separate bowls
- Add the wet to the dry
- Mix to form a thin batter
- Pour over the apple slices
- Bake for 30 - 40 minutes or until firm to the touch and pulling in from the sides of the tin
- Let rest 5 minutes then turn out
- Slice into squares and serve with ice cream or custard. You’ll find free-from recipes for both on my profile!
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