How to Make Appetizing Layered upside down apple caramel cinnamon cake with whipped cream and cherries

Layered upside down apple caramel cinnamon cake with whipped cream and cherries. For the upside down cake pour the batter on top of the apples and sauce and for the plain cake pour in a greased, lined and dusted pan Set it in a dry pressure cooker on top of a stand (so that the base of cooker is not in contact with the cake pan) and close without whistle You can make it extra simple by buying a pre-made caramel sauce from the store, or you can try your hand at making your own. Whichever way you choose to do it, you'll be delighted by the amazing combination of caramel and apple, a delicious pairing that gets some extra love as the juices from the apple seep into the cake, adding moisture and a tangy flavor you'll love. Three layers of delicately spiced apple cake are filled and frosted with tangy cream-cheese frosting here, yielding a towering dessert worthy of any celebration..

In medium bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until soft peaks form. Carefully place second cake layer on top. Top with swirls of whipped cream, walnuts and additional cherries. You can have Layered upside down apple caramel cinnamon cake with whipped cream and cherries using 17 ingredients and 18 steps. Here is how you achieve it.

Ingredients of Layered upside down apple caramel cinnamon cake with whipped cream and cherries

1. You need 1/4 Cup of water.
2. You need 125 Grams of sugar Demerara.
3. Prepare 3 Cups of whipping cream heavy.
4. You need 1/3 Cup of Icing sugar Castor /.
5. Prepare 1.5 Teaspoons of Vanilla essence.
6. It's 1 of Apple.
7. Prepare 2 Tablespoons of honey.
8. It's 1.5 Teaspoons of Cinnamon powder.
9. You need 100 Grams of Maida.
10. You need 125 Grams of sugar granulated.
11. It's 1/4 Cup of Milk.
12. You need 1/2 Cup of Butter (melted).
13. You need 1 Teaspoon of vanila essence.
14. You need 1 Teaspoon of Baking powder.
15. It's 2 of egg.
16. It's 4 number of Same as ingredient on in the upside down.
17. It's 1 Cup of cherries deseeded canned.

This layered twist on the classic pineapple upside-down cake recipe is sure to be a family favorite! But did you know this vintage treat actually originated in the Middle Ages? The original upside-down cake featured seasonal fruits, such as apples and cherries. A triple dose of old-fashioned buttery, melt-in your-mouth pineapple upside down cake layered with homemade cinnamon vanilla whipped cream.

Layered upside down apple caramel cinnamon cake with whipped cream and cherries step by step

1. Grease and line and dust your cake pan (This quantity is for a 7 inch diameter cake pan).
2. Thinly slice apples and arrange in concentric overlapping circles to cover the entire base of the pan. Drizzle the honey over.
3. Caramel: Pour the water and add the demerara sugar in a sauce pan and bring to a boil. Let it bubble and once everything is melted and slightly thicken turn off the heat.Keep aside for 2-3 minutes.
4. Pour the caramel syrup over the sliced apples. Sprinkle cinnamon powder on top of this. Now set aside.
5. For the cake (for both of the cakes, i.e the upside down and the plain one the cooking instructions are the same. Except that for one you would be pouring the batter over the apples):.
6. Beat the egg whites stiff and set aside..
7. In a separate bowl place the yolks, vanilla essence, milk, melted(and cooled)butter. Beat till well combined.
8. Add in the sugar and maida and beat till combined.
9. Add the baking powder and combine ensuring that it has not lumped up anywhere.
10. Add the egg whites to this and fold in gently till fully combined.
11. For the upside down cake pour the batter on top of the apples and sauce and for the plain cake pour in a greased, lined and dusted pan.
12. Set it in a dry pressure cooker on top of a stand (so that the base of cooker is not in contact with the cake pan) and close without whistle.
13. Cook on high flame for 5 minutes, medium for 3 and low for 15-20 minutes. (I use a medium sized burner).
14. Do the toothpick test for checking if the cake is done. If not done put it on low for another 5 minutes. Leave in the cooker for 5 minutes and then remove from cooker to cool. If you are confident enough to turn a cake which is warm, do so. I turn out my cake after waiting for a max of 10 min.
15. Leave the cakes to completely cool before adding the frosting.
16. For the whipped cream add all ingredients into a bowl and whip at lowest speed first and then as it thicken increase the speed. Whipping for 5 minutes did it for me. (Dont overwhip, the cream will start separating).
17. Add the whipped cream on top of the upside down cake and place the plain cake on the top. Now cover the entire cake in whipped cream.. (I slathered and piped, your choice).
18. Garnish with the cherries as you please and leave it in fridge for at least 30 minutes before serving..

Pineapple Upside Down Cake is a triple dose of old-fashioned buttery, melt-in your-mouth pineapple upside-down cake layered with homemade cinnamon vanilla whipped cream. Bonus: no mixer required for the cake recipe! This super moist and full of flavor cake has three layers of caramelized pineapple and maraschino cherries with buttery brown sugar juicy glaze, and. APPLE-SPICE LAYER CAKE WITH CARAMEL SWIRL ICING "A tall, impressive cake that showcases the flavors and smells of the holidays. A three-layer extravaganza with a touch of molasses and shredded apple to keep it moist.