Apple Caramel Upside-down Cake

Moist delicious and fruity. This cake has every component needed for an amazing dessert. Whether you have it with tea, milk or by itself you'll for sure love it! I made this cake a snowy afternoon where I was craving something sweet and had some apples to spare.

This is what you'll need: 

- 2 eggs

- 1 1/2 cups of flour 

- 1 teaspoon of baking powder

- 1 cup of sugar 

- 1 tablespoon of vanilla 

- pinch of salt 

- 1/2 cup of vegetable oil 

- 2 tablespoons of butter

- 1 teaspoon of baking soda  

- 1/2 cup of milk 

- cinnamon

- nutmeg 

- 2 red apples 

Preparation: 

You'll need to begin by peeling the apples and slicing them in half-moons. Set them aside, take the butter and melt it in a pan with 2-3 tablespoons of sugar. Let it heat up and turn into caramel you'll know it's done when it's golden brown, not too dark since the caramel will keep cooking even off the stove. Once day pour the caramel in the baking pan of your choice and lay the apples on top, set aside. For the batter, you'll need to add all the dry ingredients and mix them together. On another one mix the oil, vanilla, eggs milk and sugar until well combined. Combine the dry ingredients into the wet ingredients bowl by batches, slowly with a rubber spatula making sure you don't overbeat. Once everything is well incorporated pour the batter on the baking pan with the caramel at the bottom, doing it with much care as to not move around the apples. Put the baking pan in a preheated oven at 200 degrees for 45 minutes or until golden brown. Start checking for doneness at 35 minutes inserting the tip of a skewer in the middle. If it comes out clean it's done. Leave the cake inside the oven with the door open to cool down for 20 minutes. Once the time has passed run a knife along the sides of the cake, find your serving platter and flip the cake. Then it's ready to enjoy.

Bon Appetit!