Apple & Caramel Upside-Down Cake

Who says September, says back-to-school, fall and… apples! It has always been my favorite season. The temperature change, the squash and apples galore, the colors everywhere, I want them to last all year round! This cake is an absolute dream. Not only does it allow you to use beautiful apples, but as a bonus, with the addition of the Vegan Pro Butterscotch, it is totally divine! Add a scoop of vanilla ice cream to be in heaven!

Ingredients (8 servings)

1 tbsp Vegetable margarine, melted
3 tbsp Brown sugar
Pinch of ground cinnamon
3 Apples, sliced

For the cake:
5 tbsp Vegetable margarine
½ cup Granulated sugar
½ cup Plant-based yogurt
3 tbsp Vegan Pro - Butterscotch
1 tsp Caramel extract (or vanilla extract, if you can’t find one)
1/2 tsp Baking powder
Pinch of ground cinnamon
Pinch of salt
1 cup All-purpose flour

Method

1. Preheat the oven to 375 °F (190 °C).

2. Melt the vegan margarine and butter the bottom of an 8-inch round skillet. Sprinkle with the brown sugar, then add the sliced apples all around, overlapping each other lightly. Lastly, sprinkle the apples with ground cinnamon. Reserve.

3. For the cake: Cream the vegan margarine with the granulated sugar. Add the yogurt, the butterscotch vegan pro and the caramel extract. Mix together.

4. Sprinkle baking powder over the liquid ingredient mixture, stir, then add the cinnamon, pinch of salt and all-purpose flour. Mix until a smooth paste forms and add 1 tbsp. at a time over the apples, spreading gently.

5. Bake for 20 minutes. Remove from the oven and let cool for 20 minutes before turning the cake over and serving with a scoop of vegan vanilla ice cream, if desired.

By Sara Girard
Writer at RAW Nutritional