Once upon a time, well actually, last week, I watched this show called Baking Mad with Eric Lanlard. He prepared an upside down berry sponge cake.I knew I had to give it a try!I found the perfect opportunity to bake it one day when I couldn't sleep and was up since 3am. I got online looking for something to do while up, and after a few seconds of updating my status to sleepless in my Facebook account, the answer was: BAKE and so I did!
I followed the recipe which you can find here : Upside down Berry sponge cake
The cake was delicious, the caramelized fruits had flavored the cake with all its juices. Yummy!
I was happy of the outcome and the look was great... So, I went to work leaving my cake to cool down and hoping to find it when back, but there was nothing left....
I'm assuming they liked it!.
I thought I could make it again since it was such a success and I had a couple of friends coming over today. I ran to the supermarket with no luck, only saw pears and apples. So, that's how it turned out to be an Upside down caramelized apple sponge cake.
Finally, I placed them on the tin that was previously drizzled with golden syrup and finally added on top caramel till covered.
I let it cool for about 20 minutes, then I worked on the batter. I took the original recipe and instead of adding vanilla, I added cinnamon about 1 tablespoon.
And finally, I put the batter on top of the apples and baked till done!
Caramel
2 cups sugar
½ cup water
1½ tbsp. light corn syrup
2/3 cup heavy cream
2 tbsp. unsalted butter, at room temperature
Preparation
Put the sugar, water and corn syrup in a medium heavy-bottomed
saucepan, stir just to combine the ingredients and then put the pan
over medium-high heat.
Heat, without stirring , until the caramel turns
deep amber, 5-10 minutes.
Lower the heat a bit and, standing
back from the saucepan add the cream and butter.
This recipe yields about 2 cups of caramel. You can store it in your fridge for a month.
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