Upside-Down Dulce de Leche Organic Apple Cake
Upside-Down Dulce de Leche Organic Apple Cake is a super moist cake bursting with apples and a luscious caramel sauce.
Ingredients
- CAKE
- 1 ½ cups all purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 stick unsalted butter room temp (½ cup)
- ½ cup sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ½ cup sour cream
- 1 mango finely chopped
- ½ apple finely chopped
- TOPPING
- 2 apples peeled, cored, and sliced to ¼ inch thickness
- 1 can of caramel
Instructions
- Preheat the oven to 350 F.
- Prior to making the batter, saute' the mango and apple on the stove until tender. You will not need to add any liquid to this mixture if the mango is ripe because the mango will emit a large amount of moisture. When it is tender, mash the mango/apple mixture with a potato masher so it is nicely combined.
- Add the flour, baking powder and salt to a small bowl and mix together the ingredients. In a large bowl, beat the butter and sugar until well blended. Add in the eggs and vanilla; beat until blended. Next, beat in the flour mixture. Mix in the sour cream and then stir in the mango/apple puree'.
- Melt 4 tablespoons of butter in a cast iron skillet or 10 inch non-stick ovenproof skillet. Add the apple slices to the skillet and cook until they are golden brown. Add the can of caramel to the skillet. Arrange the apples in the skillet in a nice pattern.
- Bake for 35-30 minutes until golden brown and toothpick in the center comes out clean. Remove from the oven and allow to cool in the skillet for 5 minutes. Carefully invert cake onto a serving plate.
Notes
I added a whole can of caramel so you could not see the apples on the bottom of cake when I flipped the skillet over when it was ready. But it doesn't matter, because it was off the hook good! You could add less caramel so you could see the pattern you make with your apples. I wasn't interested preserving the artistic integrity of this cake. It was all about the caramel.