Hello, I am Joana. Today, I will show you a way to prepare vickys caramel apple upsides down cake recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit more unique. This is gonna smell and look 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 popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Vickys Caramel Apple Upsides Down Cake is something which I have loved my entire life.
To be with this recipe, we have to prepare a few components. You can have vickys caramel apple upsides down cake using 16 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Vickys Caramel Apple Upsides Down Cake:
- Take 3 peeled & cored cooking apples - 1 thinly sliced, 2 grated
- Prepare Caramel Sauce:
- Get 85 g soft brown sugar
- Get 25 g Stork block margarine (gold foil wrapper)
- Prepare Cake Mixture Dry Ingredients:
- Take 180 g gluten-free / plain flour
- Make ready 1/8 tsp xanthan gum if using GF flour
- Take 110 g granulated sugar
- Take 1 tsp bicarb of soda / baking soda
- Take 1 tsp ground cinnamon
- Prepare Wet Ingredients:
- Take 160 ml rice milk / water - you will need 2 tbsp extra for GF mix
- Take 80 ml olive oil
- Take 2 tbsp lemon juice
- Take 1 tbsp orange zest
- Prepare 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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