Recipe 39: Tarte Tartin Apple Cake

As I told you before; lots of baking goes on before Easter brunch in my family. The second thing I made this year is a vegan 'tarte tartin' cake; an upside down caramel apple cake. I must admit it fell apart a little bit, but that's mostly because I did not handle it too carefully. This cake is dripping with sticky caramel goodness, so be careful when taking it out of your pan!

What do you need?
  • Apple, firm and sweet (I used Pink Lady) - 3 medium sized
  • Butter, vegan (I used Alpro) - 4 tbsp
  • Sugar, brown - 1/2 cup
  • Milk, non-dairy - 2 1/4 cups
  • Cider vinegar - 2 tbsp
  • Vanilla, bean or extract - 1 bean or 1 tsp
  • Oil, neutral (I used sunflower) - 1/2 cup + 2 tbsp
  • Sugar, white - 1/2 cup
  • Flour, all-purpose - 2 cups
  • Baking powder - 1 tsp
  • Baking powder - 1/4 tsp
  • Salt = 1/4 tsp

 How to make it?

  1. Pre-heat oven to 400 degrees F or 200 degrees C.
  2. Peel the apples and cut into thin slices.
  3. Make the caramel by melting the vegan butter, and adding the brown sugar when it is melted. Do not stir, because it will stick to your spoon and crystallize. Just swirl the hot liquid around, until grains of sugar are no longer visible. When it is done, add into pan. I used two cake pans, but you can use a cake pan if you want to. Just make sure they close very well, because you do not want to have caramel all over your oven.
  4. Cover the bottom of the pan, and thus the caramel, with apple slices, until it is completely covered. Cake batter should not be able to drip through.
  5. Now make the cake batter by first mixing all the wet ingredients (milk, cider vinegar, vanilla, oil, and sugar), and in another pan all the dry ones (flour, baking powder and soda, and salt). Combine the two together, and cover the apple slices with this batter.
  6. Bake in the oven for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.

I loved this cake a lot, but I need to find a way to make it less fragile. I guess that is just the way tarte tartin is supposed to be though... But we will see what I eventually come up with.

Liefs,

Debs.

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