The past weekend consisted of a whole lot of hanging around and relaxing, which is the kind of weekend I really love, particularly when it’s this cold. Still, it’s nice to be somewhat productive, and baking always provides that for me.
On Sunday, we had coffee and cake (something very German) at M.’s mother’s house, and I anticipated there wouldn’t be anything vegan, so M. asked me if I was going to bake something. I wanted a simple recipe, but one that was warm, and comforting. I also wanted to make use of all the apple’s that M.’s father’s girlfriend had given us, before they went bad. So I was lucky to come across the recipe for vegan apple caramel upside-down cake on The Gluttonous Vegan.
I made no modifications to the original and it turned out just great. The texture and taste were just fantastic, and everyone liked it. The only difference I would make on repeating this recipe is using more apples as an in-between layer, because although the fruit was good, there could have been more.
-Pour 1/4 cup melted butter on the bottom of a square 8×8 pan, or something similar (at the recipe’s suggestion, I used a heart-shaped pan, since I happened to have one).
-Sprinkle 1/4 cup brown sugar evenly over the butter.
-Peel and core 2-3 medium apples, cut them into bite-sized pieces, and line the bottom of the pan with them.
-Whisk together 1 cup soy milk, 1/4 cup melted butter, and 1/8 cup sunflower oil.
-Add in 2 cups flour, 1/2 cup sugar, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, and 1/4 teaspoon salt, mixing well.
-Pour the batter over the apples, making certain it evenly covers everything.
-Bake at 250 F (~ 175 C) for 25 minutes, or until a knife comes out clean.
-Let cool for 15 or more minutes. Then take a knife around the edges to loosen it, before gently flipping the pan over onto a plate or serving tray for eating!