Mexican Upside-down Apple cake

Mexican recipes

Sweet

Desserts

Medium

60'

This luscious Mexican-style cake is festive, smooth, and packed with apples! A traditional Mexican ingredient is prepared based on panela for its unique and sumptuous flavor. The penalty is first mixed with the butter and poured into a cake pan before adding the apple layers, thereby creating a bright caramel topping with a flavor similar to that of molasses. Then the panela is incorporated into the dough along with the warm traditional Mexican spices, cinnamon and nutmeg, to sweeten and give a great flavor to the cake. Once the cake is done and it is slightly cooled, it is turned over on a serving plate to discover the caramelized apple dressing that covers it, and it is served with cream and milk caramel.

 

Ingredients Preparation Share

Ingredients

Rations:
  • 250 grams of Brown Sugar Loaf
  • 4 tablespoon of unsalted butter
  • 1.5 firm and acid apples
  • 1 big eggs
  • 0.5 cup of GOYA Organics olive oil
  • 1.5 cup of White Flour
  • 1 tablespoon of cinnamon
  • 0.25 tablespoon of ground nutmeg
  • 0.75 tablespoon of baking soda
  • 0.25 tablespoon of baking powder
  • 0.25 tablespoon of salt
  • 0.5 cup of whipped cream
  • 0.5 cup of sweet milk

Preparation

  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.

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