Speculaas Upside Down Apple Cake
This morning I decided my fourth and final (for now anyway) apple recipe was to be Dutch apple cake, I love Dutch desserts, growing up in a Dutch family I just adore the many combinations of apples and spices and caramels that seem to make their way into every dessert. I guess if it aint broke, don't fix it!
But while researching recipes for the Dutch Apple Cake specifically, I found myself thinking that they all seemed quite bland compared to what I was imagining. So I was going to have to use my extensive knowledge of Dutch desserts (a knowledge base that spreads no wider than Stroopwaffles, Dutch Pancakes, Dutch Liquorice, Apple Sauce and Spiced biscuits) to come up with my own flavour combination. And thats when I remember the little jaw of spices hubby got me for Christmas last year, and Speculaas it was!
MY TIPS FOR MASTERING THIS BAKE
#1 Choosing the right cake tin is crucial to any recipe, so if you have a solid cake tin, you'll want to utilise it for this bake. The sugars you'll be sprinkling in the base of your cake tin will turn to liquid and poach your quince while it's in the oven, in a springform tin, this poaching liquid would be lost as it would seep out through the cracks, not only robbing your cake of it's beautiful flavour, but also making a mess in your oven!
#2 If there's a recipe you don't want to risk just greasing the tin on, it's this one! Grease the base and sides of your cake tin, then place a circle of parchment paper in the base. The butter under the parchment paper will hold it in place and prevent it from slipping when you pour in your batter, and without this circle of parchment paper, when you tip your cake of out it's tin it's highly likely that you'll leave a large majority of your fruit behind!
#3 Along the same lines as above, you'll want to have some oven mitts on hand and a cake stand or plate ready when that timer goes off. If you allow your cake to cool in the tin, chances are the poaching liquid will harden and your cake will become stuck in the tin! Tip it onto it's serving plate fresh from the oven however, and the caramel is still hot and in liquid form, it'll come out with clean and with ease.
#4 Don't just plop your eggs into the batter. To ensure that your eggs are mixed through your batter evenly, whisk them lightly with a fork before adding them to the batter! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.
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