Apple Rum Upside Down Cake

• Produce

  • 2 Apples, large tart

• Refrigerated

  • 1 Egg plus 1 yolk

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 3/4 cup Brown sugar, light
  • 1 1/2 cups Cake flour
  • 1 1/2 tsp Cinnamon, ground
  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1/4 Vanilla bean

• Dairy

  • 1 softened and cut into pieces 8 tablespoons (4 oz butter
  • 1 1/2 oz Butter, unsalted
  • 1/2 cup Buttermilk

• Beer, Wine & Liquor

  • 1 1/2 tbsp Rum, dark

Found on baking-sense.com

Description

Ingredients

• 1.5 oz (3 Tablespoons) unsalted butter
• 1.5 Tablespoon dark rum
• 3/4 cup (6 oz) light brown sugar
• 1/4 vanilla bean or 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 large tart apples, such as granny smith
• 1 egg plus 1 yolk
• 1/2 cup (4 oz) buttermilk
• 1.5 cups (7 oz) cake flour
• 1 teaspoon ground cinnamon
• 1.5 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup (6 oz) granulated sugar
• 8 tablespoons (4 oz) butter, softened and cut into 1 pieces

Directions

• Preheat the oven to 325°f convection or 350°f conventional
• Line the bottom of an 8 square or 9 round cake pan with parchment paper
• Combine all the ingredients in a small saucepan and heat until the butter is melted and the mixture just begins to boil.
• Pour the warm caramel into the parchment lined pan and set aside while preparing the apples
• Peel core and thinly slice the apples. Cut the slices in half
• Place the apple slices in overlapping rows onto the caramel.
• Set aside while preparing the batter
• Combine the egg, yolk and 1/4 cup of the buttermilk in a small bowl
• Sift together the flour, cinnamon, salt, and baking powder into a mixing bowl, add the sugar
• Run the mixer on low speed for 30 seconds to combine the dry ingredients
• Add the butter to the dry ingredients and mix until combined
• Add the remaining 1/4 cup of buttermilk to the flour and butter mixture
• Turn the mixer to medium high for 2-3 minutes
• Turn off the mixer and scrape the bowl and paddle
• Add the egg mixture in two batches, scraping between additions
• Gently spread the batter over the apples
• Bake until the center of the cake springs back lightly when pressed, or a toothpick inserted in the center comes out clean, about 30 minutes
• Cool in the pan for 5 minutes
• Unmold the cake while its still a warm by running a paring knife around the sides of the cake and inverting onto a serving platter
• If any caramel or apples stick in the pan scrape them out with a small spatula and place on the cake while still warm.
• Serve warm or room temperature