Inverted Apple Pound Cake

Overview

Ordinarily, a few apples sit in the refrigerator for a week and no one touches them. They try to make them in different ways but everyone rushes to eat them. They are made in the evening but are not left until the next morning. The collision of caramel apple slices and baking powder-free cake body equals sweetness without burden! I'm very interested in this pound cake without butter or baking powder. Generally, when talking about pound cake, I think of a large amount of butter. I really don't stock a lot of butter in the refrigerator. Sometimes I have to save a little. But this is all replaced by salad oil. It mainly depends on the beaten egg liquid. Beat the egg liquid until it is in place. Add cake flour and mix well. Continue to add salad oil to absorb it (I still use half of the butter to improve the flavor). Stir well. The volume of the final cake batter was very small (fortunately, the author of the original blog post also emphasized that the volume of the cake batter will become smaller, otherwise I would have to wonder whether the cutting and mixing method was wrong or the egg liquid defoamed). When I poured it into the 7-inch angel mold and it was less than half of the height, I was quite disappointed. I doubted that the cake without whipped butter and baking powder would grow taller, but in fact it grew a lot taller and the color was also very beautiful. I was really satisfied! After the egg cake is baked, apply a layer of sugar sauce from boiled apples while it is still hot, and remove it from the mold while it is still hot, because the caramel apples underneath will crystallize and stick to the mold after cooling (but you can also heat it for a few more minutes to melt and then release it from the mold). The upside-down cake has apple slices on top. If there is caramel sauce, it will be more beautiful. The cut structure is very delicate, and the texture is similar to a muffin, but it is much more delicate than a muffin, and it complements the apples on top!

Tags

• baking
• children
• cake
• afternoon tea
• birthday
• apple
• butter
• cake mix
• corn oil
• egg
• hot water
• white sugar
• lemon juice

Ingredients

Steps

1. 1 Prepare the required materials

   

2. 2 Soak apple slices in salt water to avoid oxidation

   

3. 3 Put 20G hot water and 60G sugar in a milk pot and heat over low heat until amber appears

   

4. 4 Pour in the apple slices and cook over low heat until soft and oozing with apple juice

   

5. 5 Add 5G butter and lemon juice

   

6. 6 Mix evenly so that each slice of apple is covered with caramel sauce

   

7. 7 Place the apple slices on the bottom of the cake mold and set aside

   

8. 8 Beat the eggs with 30G of white sugar and beat them over hot water of about 35 degrees Celsius

   

9. 9 Beat until the volume doubles, then add the remaining 30G of sugar

   

10. 10 Continue to beat until the color becomes lighter and the volume expands. Use chopsticks to mark the character "eight" without disappearing for ten seconds

    

11. 11 Sift in the cake flour and mix evenly at the lowest setting

    

12. 12 Heat the butter and salad oil over water to melt, then pour in the cake batter

    

13. 13 Use a spatula to mix quickly and evenly to allow the batter to be absorbed. The volume of the cake batter will obviously become very small, but very delicate

    

14. 14 Pour the cake batter into the mold and top with the remaining apple slices

    

15. 15 .Preheat the oven to 180 degrees in advance. Put the cake batter in and bake for about 10 minutes. When it expands and cracks, turn to 150 degrees and bake for 20 minutes

    

16. 16 Brush the surface of the baked cake with a layer of caramel liquid from the boiled apples and pour it out of the mold while it is still hot

    

17. 17 Flip it over and drizzle some caramel juice on it to make it more delicious