Festive, tender and chock full of apples, this Mexican Upside-Down Apple Cake is a showstopper of a dessert. This fresh apple cake relies on a traditional Mexican ingredient, GOYA Piloncillo (pure, unrefined brown sugar cane) for its distinctive, rich flavor. First, the piloncillo is mixed with butter and poured onto the bottom of the cake pan before being layered with apples, creating a glossy layer of caramel with a molasses-like flavor. Next, the brown sugar cane is stirred into the batter along with traditional warm Mexican spices of cinnamon and nutmeg to sweeten the cake. Once the cake is cooked and slightly cooled, it’s inverted onto a serving plate to reveal its caramelized apple topping and served with whipped cream and extra caramel.

Mexican Upside-Down Apple Cake

20/November/2018
Dessert

Difficulty

1 hour

Spicy

How many rations do you want to cook?
Rations - + How many rations do you want to cook?

Ingredients

  • 250 grs GOYA BROWN SUGAR LOAF
  • 4 tbsp unsalted butter
  • 1.5 firm and acid apples
  • 1 big egg
  • 0.5 cup olive oil
  • 1.5 cup 13027
  • 1 tbsp cinnamon
  • 0.25 tbsp ground nutmeg
  • 0.75 tbsp baking soda
  • 0.25 tbsp baking powder
  • 0.25 tbsp salt
  • whipped cream
  • sweet milk

Instructions

  1. Heat the oven to 175 ° C. Spray a 23 cm baking sheet with spray oil. Combine well the butter and ½ cup of grated panela in a bowl. Spread the mixture evenly on the prepared tray. Cut an apple into slices and place it on the tray in the form of a concentric circle; book to use later.
  2. Cut the half remaining apple into pieces (which will yield ¾ cup approximately) and move to a medium-sized bowl. Beat the egg with the oil and the remaining panela until everything is well combined; Reserve.
  3. In another medium-sized bowl mix flour, cinnamon, nutmeg, baking powder, baking soda and salt with a hand blender. Pour half of the flour-based mixture into the bowl with the apples and stir until everything is well combined. Add the rest of the flour mixture to the container and stir until combined. Pour the apple dough into the tray that was previously reserved. With a spatula spread the dough evenly on the tray.
  4. Bake until a toothpick inserted in the center of the cake comes out clean, in about 35 minutes. Pass the apple pie to a rack so that it cools, until it has cooled enough to be able to manipulate it, in about 5 minutes. Pass a thin knife through the edges of the tray. Turn the cake over on a base to serve. Serve with cream and dulce de leche, if you prefer.
Mexican Upside-Down Apple Cake
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