Preparation
Prepare the pan
Lightly grease a 24 cm pan with a bit of oil or butter. Set aside.
Make the syrup
In a pan, add 1 cup of sugar and 1/2 cup of water. Cook over medium heat, watching carefully, until a light golden syrup forms.
Arrange the apples
Carefully pour the syrup into the bottom of the pan. Arrange the apple slices on top, covering the base well. Sprinkle cinnamon to taste.
Beat the eggs with sugar
In a large bowl, beat the 4 eggs with 1 cup of sugar until the mixture becomes lighter in color and foamy.
Add the liquids
Add 1/2 cup oil and 1/2 cup milk. Mix well until combined.
Incorporate the dry ingredients
Gradually add the 2 1/2 cups of flour and the tablespoon of baking powder. Add the chopped apple. Mix gently until you get a smooth batter with no lumps. Do not overmix—just combine.
Pour into the pan
Carefully pour the batter over the arranged apples. Smooth the top with a spatula or spoon.
Bake
Bake in the preheated oven at 180°C (350°F) for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Let it rest
Remove from the oven and let it rest for 10–15 minutes to cool slightly.
Unmold
Run a knife around the edges carefully. Then invert the cake onto a large plate while still warm so the caramelized apples are on top.
Serve
Let it cool a bit more and serve. It’s delicious on its own or with cream, ice cream, or a little extra cinnamon on top.
Grandma Nona’s tip:
If you like, you can add a few drops of vanilla to the batter for extra aroma.
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