Apple Upside Down Cake with Five Spice Ice Cream


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Member since 2007
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Serves 8 | Prep Time 1 hour | Cook Time 1.5 hour

Why I Love This Recipe

Created for Artizone Chicago's Flavors of Fall Cooking Contest: Baked Goods (Sweets)


Ingredients You'll Need

Topping
2 medium apples, peeled and sliced
1 Tbsp. lemon juice
¼ cup (1 oz) dried cranberries
2 Tbsp (4 oz) butter
1 cup (8 oz) dark brown sugar
1 Tablespoon apple cider (reduced from 1 cup)
1 teaspoon vanilla
½ tsp five spice
3 Tablespoons corn syrup

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Cake
2¼ cups ( 8 oz) cake flour
1 cup (8 oz) light brown sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3/4 cup (6¼ oz) yogurt
4 Tbsp (6 ¾ oz) butter
5 (3 oz) egg yolks
1 teaspoons vanilla extract
1 Tablespoon apple cider (reduced from 1 cup)
1 teaspoons cinnamon
1/2 teaspoon salt
1 large apple, peeled and finely chopped
1 Tbsp. lemon juice
3/4 cup (3 oz) chopped pecans

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Five Spice Ice Cream
8 oz Milk
8 oz Heavy Cream
6 (4 oz) Egg Yolks
½ cup (4 oz) sugar
1 vanilla bean, seeds scraped
1 Tablespoon Five Spice
3 2-inch strips of orange peel
Pinch of salt


Directions

Topping


Toss apple slices with lemon juice. Set aside.


Melt butter. Stir in remaining ingredients. Pour half into bottom of prepared pan. Arrange apples and cranberries on top. Reserve half of topping to drizzle over finished cake.


Cake


Combine dry ingredients with butter and yogurt. Blend with paddle on medium speed until smooth and light, about 5 minutes.


Add in yolks, vanilla, apple cider, cinnamon and salt and mix another 3 minutes. Carefully blend in apples and pecans until just mixed. Spread over fruit and syrup in pan.


Bake 45-50 minutes at 350 degrees, or until knife inserted in center comes out clean. Remove from oven and let sit for 5 minutes, then turn out onto a plate. Drizzle remaining topping over cake.


Five Spice Ice Cream


Combine the milk cream, five-spice, vanilla bean, vanilla seeds, orange peel and salt in a nonreactive saucepan over medium heat. Bring just to a boil, then immediately remove the saucepan from the heat. Remove orange peel.


In a large bowl add the sugar and egg yolks and whisk to combine. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking after each addition. Pour the mixture back into the saucepan and cook over medium-low heat until mixture is thick enough to coat the back of a spoon, 5 to 6 minutes. Remove from the heat and strain through a fine mesh sieve into a clean bowl. Transfer the bowl to an ice bath and stir frequently until custard is completely cool. Refrigerate until thoroughly chilled.


Pour the filling into an ice cream machine and follow the manufacturer's instructions for churning time. Remove the ice cream from the machine and transfer it to a freezer-safe container and freeze until firm, about 8 hours.


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