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Festive, tender and chock full of apples, this Mexican Upside-Down Apple Cake is a showstopper of a dessert. This fresh apple cake relies on a traditional Mexican ingredient, GOYA® Piloncillo (pure, unrefined brown sugar cane) for its distinctive, rich flavor. First, the piloncillo is mixed with butter and poured onto the bottom of the cake pan before being layered with apples, creating a glossy layer of caramel with a molasses-like flavor. Next, the brown sugar cane is stirred into the batter along with traditional warm Mexican spices of cinnamon and nutmeg to sweeten the cake. Once the cake is cooked and slightly cooled, it’s inverted onto a serving plate to reveal its caramelized apple topping and served with whipped cream and extra caramel.
Ingredients
1 pkg. (8 oz.)
GOYA® Brown Sugar Cane – Piloncillo, grated ( about 1¼ cups), divided
4 tbsp.
butter, melted
1½
medium, firm, tart apples (like Gala, Honeycrisp or Granny Smith), peeled, halved and cored
1
large egg
½ cup
GOYA® Vegetable Oil
1½ cups
all-purpose flour
1 tsp.
cinnamon
¼ tsp.
ground nutmeg
¾ tsp.
baking soda
¼ tsp.
baking powder
¼ tsp.
salt
Whipped cream, for serving
GOYA® Dulce de Leche – Milk Caramel Spread-Squeeze for serving
Directions
Step 1
Heat oven to 350°F. Coat 9” round baking pan with nonstick spray. In small bowl, stir together butter and ½ cup grated piloncillo until well combined. Spread evenly into prepared pan.. Thinly slice one apple and arrange in pan in concentric circle; set pan aside.
Step 2
Finely chop remaining apple half (you’ll have about ¾ cup) and transfer to medium bowl. Whisk in egg, oil and remaining grated piloncillo until well combined; set aside.
Step 3
In separate medium bowl, using whisk, whisk together flour, cinnamon, nutmeg, baking soda, baking powder and salt. Pour half of flour mixture into bowl with apples, stirring until just combined. Add remaining flour mixture to bowl and stir until just combined. Pour apple batter into reserved pan. Using spatula, evenly spread batter in pan.
Step 4
Bake until toothpick inserted into center of cake comes out clean, about 35 minutes. Transfer apple cake to cooling rack until cool enough to handle, about 5 minutes. Using thin knife, run knife around edges of pan. Invert cake onto serving plate. Serve warm with whipped cream and milk caramel.
New from Goya
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