Overturned Apple Pie with Caramel
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g suar
- 1 tablespoon butter
- 150 g butter, soft
- 800 g apples, e.. Boskoop, Jonaold
- 3 tablespoon lemon juice
- 1 pinch (s) salt
- 3 egg (s)
- 300 grams flour
- 2 teaspoons baking soda
- 5 tablespoon milk
- 100 g sour cream
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Grease the tart pan (24 cm at the bottom, 26 cm at the top).
- Put 125 g sugar in a cold pan and caramelize it. Remove the pan from the heat, add 1 tablespoon butter and melt while stirring. Spread the caramel evenly on the bottom of the pan.
- Peel and core the apples, quarter them. Halve the quarters again and cut in the middle. Mix the apple pieces with the lemon juice and then spread over the caramel.
- For the dough, mix 150 g of softened butter, 175 g of sugar and a pinch of salt until creamy. Gradually stir in the eggs. Mix the flour and baking powder and stir into the dough alternately with the milk and sour cream. Almond flakes in the batter are also very tasty.
- Spread the dough over the apple pieces and smooth it out.
- Preheat electric oven 200 ° C / convection 175 ° C. Bake time approx. 30-40 minutes.
- When the baking time is over, take the cake out of the oven and let it cool for 15 minutes. Then turn the cake out of the mold.
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