Layered upside down apple caramel cinnamon cake with whipped cream and cherries. However, don't let it cool completely or it won't come cleanly out of the pan. Run a knife around the edges of the cake, then invert a serving plate on top of the pan. In one quick motion, flip the cake upside-down.

We don't like to play favorites, but this topping plus a tender vanilla scratch cake equals an easy modern-day treat that. In a small saucepan over medium heat, melt brown sugar, butter, vanilla, cinnamon, and salt. Pour caramel sauce into prepared pan and layer apples on top. You can cook Layered upside down apple caramel cinnamon cake with whipped cream and cherries using 17 ingredients and 18 steps. Here is how you cook that.

Ingredients of Layered upside down apple caramel cinnamon cake with whipped cream and cherries

You need 1/4 Cup of water.
You need 125 Grams of sugar Demerara.
You need 3 Cups of whipping cream heavy.
You need 1/3 Cup of Icing sugar Castor /.
It's 1.5 Teaspoons of Vanilla essence.
You need 1 of Apple.
You need 2 Tablespoons of honey.
It's 1.5 Teaspoons of Cinnamon powder.
Prepare 100 Grams of Maida.
It's 125 Grams of sugar granulated.
Prepare 1/4 Cup of Milk.
You need 1/2 Cup of Butter (melted).
You need 1 Teaspoon of vanila essence.
Prepare 1 Teaspoon of Baking powder.
It's 2 of egg.
It's 4 number of Same as ingredient on in the upside down.
It's 1 Cup of cherries deseeded canned.

In a large bowl, whisk together flour, baking powder, cinnamon, salt, and. Ahh, my favorite season is finally here, apple season! There is just something so inspiring with a new season, and especially autumn when the air gets crisp and you can just stay inside and bake caramel apple upside down cake. The cake portion of the apple upside down cake is a simple cinnamon flavored cake.

Layered upside down apple caramel cinnamon cake with whipped cream and cherries step by step

Grease and line and dust your cake pan (This quantity is for a 7 inch diameter cake pan).
Thinly slice apples and arrange in concentric overlapping circles to cover the entire base of the pan. Drizzle the honey over.
Caramel: Pour the water and add the demerara sugar in a sauce pan and bring to a boil. Let it bubble and once everything is melted and slightly thicken turn off the heat.Keep aside for 2-3 minutes.
Pour the caramel syrup over the sliced apples. Sprinkle cinnamon powder on top of this. Now set aside.
For the cake (for both of the cakes, i.e the upside down and the plain one the cooking instructions are the same. Except that for one you would be pouring the batter over the apples):.
Beat the egg whites stiff and set aside..
In a separate bowl place the yolks, vanilla essence, milk, melted(and cooled)butter. Beat till well combined.
Add in the sugar and maida and beat till combined.
Add the baking powder and combine ensuring that it has not lumped up anywhere.
Add the egg whites to this and fold in gently till fully combined.
For the upside down cake pour the batter on top of the apples and sauce and for the plain cake pour in a greased, lined and dusted pan.
Set it in a dry pressure cooker on top of a stand (so that the base of cooker is not in contact with the cake pan) and close without whistle.
Cook on high flame for 5 minutes, medium for 3 and low for 15-20 minutes. (I use a medium sized burner).
Do the toothpick test for checking if the cake is done. If not done put it on low for another 5 minutes. Leave in the cooker for 5 minutes and then remove from cooker to cool. If you are confident enough to turn a cake which is warm, do so. I turn out my cake after waiting for a max of 10 min.
Leave the cakes to completely cool before adding the frosting.
For the whipped cream add all ingredients into a bowl and whip at lowest speed first and then as it thicken increase the speed. Whipping for 5 minutes did it for me. (Dont overwhip, the cream will start separating).
Add the whipped cream on top of the upside down cake and place the plain cake on the top. Now cover the entire cake in whipped cream.. (I slathered and piped, your choice).
Garnish with the cherries as you please and leave it in fridge for at least 30 minutes before serving..

It's moist and doesn't over-power the top layer (which is definitely the best part!). The top part of the cake is made up of sliced granny smith apples that are nestled in a butter and brown sugar caramel sauce. Pineapple Upside Down Cake is a triple dose of old-fashioned buttery, melt-in your-mouth pineapple upside-down cake layered with homemade cinnamon vanilla whipped cream. Bonus: no mixer required for the cake recipe! This super moist and full of flavor cake has three layers of caramelized pineapple and maraschino cherries with buttery brown sugar juicy glaze, and.