Apple Upside Down Cake
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Date: 2019-07-03
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Comments and reviews: 10
Maria N
I'm baking it right now Let's see. I just made some mistakes but I hope it will be not a big disaster. A drop of yolk fall into the white of the eggs and the marenga didn't became fluffy: ( Also about the caramel I'm not so sure if I it will be ok because I think I put a little more butter than what you say. I'm also afraid if I can take the cake out from the pan. I just buttered the pan before I you put anything. Is this what do you mean when you say prepared pan? To spread butter? Thank you for the amazing recipe
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I'm baking it right now Let's see. I just made some mistakes but I hope it will be not a big disaster. A drop of yolk fall into the white of the eggs and the marenga didn't became fluffy: ( Also about the caramel I'm not so sure if I it will be ok because I think I put a little more butter than what you say. I'm also afraid if I can take the cake out from the pan. I just buttered the pan before I you put anything. Is this what do you mean when you say prepared pan? To spread butter? Thank you for the amazing recipe
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F D
Thank you for sharing your recipe, looks delicious Have two questions as it was not mentioned in description above; 1- How long the sliced apples should stay in the oven at first? 2- When pouring the batter over the apples, should it be done right away while the apples are hot or should wait for the apples cool down a bit? Thank you
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Thank you for sharing your recipe, looks delicious Have two questions as it was not mentioned in description above; 1- How long the sliced apples should stay in the oven at first? 2- When pouring the batter over the apples, should it be done right away while the apples are hot or should wait for the apples cool down a bit? Thank you
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Fran Petričević
There is probably low chance someone might see my question but my main concern about making this cake is the caramel layer sticking to the pan. Does anyone knows if it is valid concern or I shouldnt have problems with (too much) caramel sticking to pan when turning the cake upside down regardless of my pan?
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There is probably low chance someone might see my question but my main concern about making this cake is the caramel layer sticking to the pan. Does anyone knows if it is valid concern or I shouldnt have problems with (too much) caramel sticking to pan when turning the cake upside down regardless of my pan?
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Keith Lee
Your desserts are amazing and what's most amazing is how they come out and you never seem to use any type of modern kitchen implement (well. except the hand mixer on this one since beating egg whites by hand can be really a pain. But nonetheless, they're always impressive.
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Your desserts are amazing and what's most amazing is how they come out and you never seem to use any type of modern kitchen implement (well. except the hand mixer on this one since beating egg whites by hand can be really a pain. But nonetheless, they're always impressive.
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Minecraft BP
Just amazing Please, let me know how many minutes we boil the syroup until it's caramelized? I ask it, because I've seen that you do it in some other recipies, too. All amazing Congratulations Sorry if I make mistakes, I'm from Greece
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Just amazing Please, let me know how many minutes we boil the syroup until it's caramelized? I ask it, because I've seen that you do it in some other recipies, too. All amazing Congratulations Sorry if I make mistakes, I'm from Greece
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Katia BELKALEM
Can you please give me more instrucions regarding the caramel, mine got a bit hard the melted butter was seperate from the sugar (while in the pan. When I poured it in the cake in it become crunchy.
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Can you please give me more instrucions regarding the caramel, mine got a bit hard the melted butter was seperate from the sugar (while in the pan. When I poured it in the cake in it become crunchy.
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Amena Suleiman
What kind of butter are we suppose to use unsalted or salted butter? Because when I did mixed the butter and sugar it came into one blob of caramel lookin thing Can you tell me what I'm doing wrong?
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What kind of butter are we suppose to use unsalted or salted butter? Because when I did mixed the butter and sugar it came into one blob of caramel lookin thing Can you tell me what I'm doing wrong?
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DORIS KH
Made it today, a second time and tasted very very, any tips on how to make that golden color mix of butter and sugar because on all accassion mine cuddled and didn't look like in video thought it's worked
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Made it today, a second time and tasted very very, any tips on how to make that golden color mix of butter and sugar because on all accassion mine cuddled and didn't look like in video thought it's worked
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linda holmes
When I saw this video it looked like it be really easy to make also and taste great, going to give it a try, I for one injoyed your video, simple and easy to understand recipe thanks.
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When I saw this video it looked like it be really easy to make also and taste great, going to give it a try, I for one injoyed your video, simple and easy to understand recipe thanks.
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komal Boodhun
Hello, thanks for the great recipe. my cake did not rise, and was hard. Can you advise what I did wrong? Any special precaution when beating the egg white or mixing it in? Thank you
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Hello, thanks for the great recipe. my cake did not rise, and was hard. Can you advise what I did wrong? Any special precaution when beating the egg white or mixing it in? Thank you
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