Caramelized Apple Cake

We continue in the series of quick recipes with basic ingredients this time with a fruity cake... we can't eat chocolate every day ;-) This cake is no less super indulgent: it is a caramelized upside-down apple cake, somewhat like a tarte tatin. Melting apples, a very crispy and caramelized crust, and a soft interior, that's today's menu, all in less than 20 minutes of preparation! To your apples :-)

Preparation time: 20 minutes + 40 minutes of baking
For a cake 24 to 26cm in diameter (or 8 people)

The caramel:

175g of sugar

First of all, butter your mold well and cut out a circle of parchment paper that you stick to the bottom of the mold (unmolding will be much easier this way).

Put the sugar in a saucepan and cook until you get an amber and very smooth caramel (be careful, it quickly goes from amber caramel to burnt caramel ;-)). Pour it immediately into the bottom of the cake tin and spread it everywhere, quickly because it cools and hardens fast. Let it crystallize.

The cake:

3 eggs

130g of sugar

110g of butter

130g of flour

5g of baking powder

3 to 4 apples

Start by melting the butter over low heat. Then, let it cool.

Whisk the eggs with the sugar until you have a light and slightly fluffy mixture.

Add the flour and baking powder and stir quickly, until you have a homogeneous mixture. Take a few spoons of this mixture and add it to the cooled butter. Stir well, then pour everything back into the previous mixture.

Stir to have a homogeneous batter.

Peel your apples and cut them into 8 pieces. Spread them evenly in the bottom of your mold, then pour the cake batter.

Bake in a preheated oven at 180°C for 40 minutes. Once out of the oven, unmold immediately and remove the sheet of parchment paper.

Let it cool slightly, then enjoy!