Apple Walnut Upside-Down Cake with Calvados Caramel Sauce Recipe

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Apple Walnut Upside-Down Cake with Calvados Caramel Sauce
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Ingredients
20
Count
Nutrition
7728
Calories
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Ingredients:

Directions:

  1. Make topping: Peel, core, and quarter apples.
  2. In a well-seasoned 10 1/4 by 2-inch cast-iron skillet or a 10- by 2-inch non-stick skillet melt butter over moderately low heat just until melted (butter should not separate). Stir in sugar until combined well. Arrange apple quarters decoratively, cut sides up, in skillet and sprinkle walnuts evenly in between apples. Cook mixture, undisturbed, 25 to 35 minutes, or until apples are tender in centers and sugar is a golden caramel.
  3. Preheat oven to 375°F.
  4. Make cake batter while topping is cooking: Peel apple and chop fine.
  5. In a bowl whisk together flour, baking powder, salt and cinnamon.
  6. In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in vanilla and ginger and add eggs, 1 at a time, beating well after each addition. Beat in sour cream and with mixer on low speed beat in flour mixture gradually until just combined. Fold chopped apple into batter.
  7. Remove skillet from heat and spoon batter evenly over topping. With a metal spatula spread batter (being careful not to disturb topping), leaving a 1/4-inch border of cooked apples uncovered. If using a non-stick skillet with a plastic handle, wrap handle in a double thickness of foil. Put skillet in a shallow baking pan and bake cake in middle of oven 25 to 35 minutes, or until a tester comes out with crumbs adhering and cake is golden brown. Cool cake in skillet on a rack 10 minutes. Run a thin knife around edge of skillet and carefully invert cake onto a plate.
  8. Serve cake warm or at room temperature with caramel sauce and whipped cream.
  9. To make Calvados caramel sauce: In a dry heavy saucepan (about 2 quarts) cook sugar over moderate heat, stirring with a fork, until melted and cook without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water and brandy down side of pan (caramel will bubble and steam). Return pan to heat and simmer, stirring, until caramel is dissolved. Stir in butter. Sauce may be made 3 days ahead and chilled, covered. Reheat sauce to warm before serving.
  10. Makes about 1 1/4 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 7727.98 Kcal (32356 kJ)
Calories from fat 5008.13 Kcal
% Daily Value*
Total Fat 556.46g 856%
Cholesterol 1751.22mg 584%
Sodium 2077.76mg 87%
Potassium 2662.89mg 57%
Total Carbs 639.67g 213%
Sugars 415.03g 1660%
Dietary Fiber 27.42g 110%
Protein 77.9g 156%
Vitamin C 5.8mg 10%
Vitamin A 6.5mg 216%
Iron 8.7mg 48%
Calcium 950.2mg 95%
Amount Per 100 g
Calories 325.55 Kcal (1363 kJ)
Calories from fat 210.97 Kcal
% Daily Value*
Total Fat 23.44g 856%
Cholesterol 73.77mg 584%
Sodium 87.53mg 87%
Potassium 112.18mg 57%
Total Carbs 26.95g 213%
Sugars 17.48g 1660%
Dietary Fiber 1.16g 110%
Protein 3.28g 156%
Vitamin C 0.2mg 10%
Vitamin A 0.3mg 216%
Iron 0.4mg 48%
Calcium 40mg 95%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 200.1
    Points
  • 217
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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