RECIPE: www.cookingwithalia.com/976-reversed-apple-cakefro…

INGREDIENTS:
2 large red apples, peeled, cored and cut into eight slices.

For the caramel:
120g (1/2 cup) sugar
20g (1 full tablespoon) butter

For the cake:
3 eggs
1 vanilla yogurt cup of 110g / 3.8 oz (use the cup for measuring)
1 yogurt cup (110g) vegetable oil
2 yogurt cups (180g) light brown sugar
3 yogurt cups (200g) flour
2 teaspoons (8g) of baking powder
A small pinch of salt

DIRECTIONS:
Preparation of the caramel
1- In a pan, pour the sugar, and place the pan on low heat. Let it melt until the color of the sugar turns brown.
2- Once the sugar is melted, add the butter immediately and mix to melt it.
3- Remove from heat and add the caramel immediately to the pan, spin it a bit to distribute the caramel evenly in the bottom of the pan.

Preparation of the dough
4- In a bowl, put the eggs, oil, brown sugar and pinch of salt.
5- With a whisk, whip the mixture until it becomes homogeneous.
6- Add the flour and baking powder and mix until the pastry is smooth and without lumps.

Assembling the cake
7- Place the apples previously cut on the caramel poured in the mold.
8- Pour the pastry in the mould over the apples, then spread it over all the apples.

Baking the cake
9- Preheat the oven to 180°C / 360°F.
10- Bake for about 35 to 40 minutes until the cake is cooked and has a golden color.
11- Let the cake cool down a bit before unmolding it. Serve once cooled, and enjoy!