Apple Upside Down Cake with Toasted Espresso Marshmallow Frosting
Ingredients
INGREDIENTS for APPLE CAKE:
- 2 sticks (8 ounces) unsalted butter
- 1 cup granulated (white) sugar
- ¼ cup dark or light brown sugar
- 4 large eggs, at room temperature
- 2 ¼ cups (9 ounces) King Arthur Organic Unbleached Flour
- 2 teaspoons baking powder
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground white pepper (optional)
- ½ teaspoon flaky sea salt, such as Maldon Sea Salt Flakes
- 1 cup heavy cream (or rich dairy substitute like Planet Oat Extra Creamy Oat Milk)
- ½ cup milk or water
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
- 1 teaspoon Cook’s Pure Maple Extract
- ½ teaspoon Watkin’s Coffee Extract
- 4 large apples, peeled, cored, and thinly sliced. Granny Smith, Pink Lady, and Honeycrisp are perfect choices. I highly recommend this APPLE PEELER
- Jo Chef Kitchen Torch
- 8″x14″ cake sheet pan (or pan of your choosing)
INGREDIENTS for CARAMEL BASE:
- 1 cup unsalted butter, melted
- ¾ cup dark or light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla paste
- ½ teaspoon coffee extract
- ½ teaspoon salt
INGREDIENTS for Toasted Espresso Marshmallow Frosting
- Divinity Frosting Recipe
- 2 teaspoons coffee extract
- 1 teaspoon maple extract
- 2-3 teaspoons King Arthur Espresso Powder
Instructions
Prepare the Apple Cake:
- Preheat oven to 350 degrees.
- Lightly grease baking pan and set aside.
- Peel and core apples, cut into thin slices and set aside. Don’t worry about the apples turning brown, you will be using them soon.
- In a large mixing bowl, using a stand or electric mixer with the beater attachment, beat together the softened butter and sugars over medium speed.
- Add the room temperature eggs, one at a time, and beat until batter is smooth.
- In a separate bowl, fork sift the flour, baking powder, salt, cinnamon, cardamom, and white pepper.
- Add the flour mixture into the batter, alternately with the cream and water. Beat just until smooth. Add extracts. Batter will be thick.
Make the caramel base:
- In a separate small bowl, stir together the melted butter, cinnamon, sugars, extracts and salt.
Assemble the Apple Upside Down Cake:
- In a prepared pan, pour the caramel into the bottom of the pan.
- Begin layering the apple slices over the caramel. You should have 3 layers of apple.
- Spread the batter evenly over the top of the apples.
- Bake the cake at 350 degrees for 35-40 minutes until top is well browned. Adjust baking time for pan used.
While cake is baking, prepare the Espresso Marshmallow Frosting:
Prepare DIVINITY FROSTING RECIPE. Add the coffee and maple extracts and espresso powder, blending until smooth. Store the frosting in the freezer while the cake bakes.
Assemble the Apple Upside Down Cake:
- Once cake is well browned, remove from the oven and let cool slightly on a wire rack.
- While slightly warm, invert the cake onto a serving platter.
Frost the Apple Upside Down Cake:
- Remove the frosting from the freezer.
- Fill a pastry bag with the frosting and pipe the top of the cake (or individual pieces) with Espresso Marshmallow Frosting. Alternately, you can simply spread the cake tops with the marshmallow frosting.
- Brown marshmallow tops under a broiler or with a hand kitchen torch.
I use King Arthur Flour exclusively in my recipes, explore their wonderful baking products here!