Thursday 16 February 2012

{Happy Call Pan Version} Apple Upside-down Cake

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The Happy Call Pressure Pan (HCP) craze kept burning among Happy Call Chefs who contributes many wonderful recipes at Munch Ministry website as well as their HCP discussion group over at facebook. After my 1st successful attempt on baking the Pineapple Upside-down Cake using HCP I decide to use the same recipe with a twist to make this Apple Upside-down Cake since we have some granny smith sitting in the fridge compartment.  

(using Happy Call Pan)

This is indeed something that I am looking forward to serve as tea cake especially that soft layer of Apple and light Cinnamon fragrant that is sitting beautiful on top of the cake. The caramel is not too sweet and it definitely brings out the unique taste of this cake together with layer of texture from the apple, walnut and raisin.

(Make: 30 x 25cm | Preparation: 10 minutes | Cooking: 20 - 25 minutes)

180g Plain Flour
3 Teaspoons Baking Powder
4 Large Egg(60g each)
90g Caster Sugar
1/2 Teaspoon Vanilla Extract
Grated Rind of 1 Lemon
60ml Unsalted Butter, Melt
60ml Grape Seeds Oil

Caramel Apple:
50g Unsalted Butter
100g Brown Sugar
50ml Water Water
2 Green Apple, skin remove and cored
1 Tablespoon Lemon Juice
1/4 Teaspoon Cinnamon Powder
50g Walnut
60g - 80g Golden Raisin

1. To prepare the Caramel Apple; sliced the apple into about 0.5cm thick, lightly marinate it with lemon juice and cinnamon powder. Set aside.

2. Simmer unsalted butter and brown sugar over low heat in HCP until sugar dissolve and mixture begins to bubble. Sir in marinated apple slices, water and continue to simmer over low heat for another 3 - 5 minutes till apple slightly soften. (Pan close but don't lock it)

3. When done, turn off the heat and arrange the apple, walnut and half of the golden raisin as close as possible without too much gaps in between. Set aside and prepare the cake batter.

4. In a medium mixing bowl, whisk together eggs, sugar and vanilla extract with a hand mixer till well-mixed(about 1 minute) and mixture slightly turn pale in colour (you can refer to the step-by-step photo above).

5. Next whisk in the melt butter, grape seeds oil and follow by the sifted flour mixtures(plain flour + baking powder) and continue to stir until the flour is in-cooperate into the batter (the batter will be slightly like thick cream texture) before stirring in the remaining golden raisin(lightly coat raisin with flour so that it wont sink during baking)

5. Pour the mixture over the prepared caramel apple, smooth the top and bake(lock the pan) over very low heat for about 23 - 25 minutes(usually you will see steaming coming out when cake is ready) or until a skewer inserted and come out clean.

6. Carefully flip the pan over and bake the top of the cake for another 5 minutes to brown the top before removing it from stove.

~ You can also bake this Apple Upside-down Cake in the oven at 180 degree for about 40 - 50 minutes using an 8" round tin.

As I have mentioned before this is a very easy to prepare tea cake which can be done within 30 minutes if proper preparation is done before hand such as weighing the flour, sugar and replace melted butter with oil. So while catching up with your guest you could just pop into the kitchen and get ready the batter to bake this cake. And most importantly you need not need to be around the stove to look after the cake. All you need to do is set the timer on and check it out after 20 minutes of baking time. Remember on very LOW heat.

Lastly I would like to share with you a good new. I have won an interesting cooking book know as "Pork Appetite - 猪圆玉润" from the January Happy Call CookOff Challenge organised by Munch Ministry. You can take a look at the entries HERE


  1. Hi, are you using the normal red pan?


    1. Nope for this recipe i am using my Ocher Pan but it can also be use in the basic red pan too :)

  2. hi.can making the banana cupcake using the normal hcp too??

    thank you

    1. Hi Esthermii, Yup you can make banana cupcake using hcp but it won't rise very high like oven method.

  3. Hi,

    The brown sugar that you show in the pic, is it 黑糖?


    1. Angeline: Errr this is the western type of brown sugar(light brown) which you can get from the same shelf as those normal white sugar. Not sure is it known as "黑糖"

  4. I love that upside down apple cake. Can Grape Seeds Oil be replaced with canola oil? Thanks for sharing.

    1. Hi Yummy Bakes, sure you can replace it with your choice of vegetable/corn oil too :)

  5. hi Ellena,
    i have jumbo ochre which is bigger in size than deeper ochre
    can i still bake this cake? or do i have to make 1 1/2 recipe?
    thks :)

    1. Hi Alice, Jumbo is about 8cm in height so if you use this recipe the cake will be slightly thin and spread out a bit instead of tall. If you want tall slight perhaps you have to x1.5 to the recipe. HTH

    2. thks Ellena, will give it a try :)

  6. I find that the butter cakes I baked from HCP is very crumbly. Taste good but difficult to cut compared to oven baked ones. Your cakes looked so much firmer.

    1. Hi Corinna,

      Crumbly might due to the preparation of the batter as in over mixed or too dry. Perhaps you can try to take a look in that.

    2. Ellena

      Thanks. I will look in that and try again.

  7. This comment has been removed by the author.

    1. Btw, can i ask you something? As i was baking, using very low heat, after 25 mins, the centre of the cake blackened - over cooked. Can you advise how to avoid this situation?

    2. Hi there, because the heat is focusing on the middle so you have to shift the pan left and right to balance the heat. Or else the center of the cake will be burnt.

    3. Oh! Thanks for the advise! I love your recipes!

  8. Hi,

    Thanks for sharing the recipes. But mine turn black on the first side of the whole cake.. Do you know why??? anyway after removing the black part the cake still taste nice,,, :)


    1. Hi Xy, it might be due to the heat. As this cake has syrup at the base for the pineapple so if the heat is too strong it will burnt the sides as well. HTH

  9. Dear Ellena,

    I have tried your Apple Upside Down recipe for 2 consecutive days using the normal red Happy Call Pan. The cake is yummy. your blog, instructions with pictures helps greatly.

    One enquiry: During baking, when it's almost ready, the caramel syrup would seep out from the exhaust like crazy. I need to clean those off before flipping the pan. What could be wrong? Does it occur to you or others?

    Thank-you very much.

    1. Hi Lijin,

      Thanks for your feedback and kind words. Emmm may i know which pan are you using? The red basic pan? So far I have not encounter the caramel syrup seeping out from the vent, perhaps you can cook the syrup a bit more longer (2 - 3 minutes more) to thicken it before adding the cake batter? HTH :)


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Ellena (Cuisine Paradise)