Apple Upside Down Cake (Happy Call)

My second experience with Happy Call double sided pan...this time is baking cake yum... :)
As an apple cinnamon lover, I was literally drooling when I saw this recipe, hence I chose this, with slight modification :)

The texture is soft, more like steamed cake.. The caramelized apple raisins on top remained juicy, really yummy :)

This how it looked like just after cooked... I guess I have used too much apples... no complaint though LOL

What you need:

For the cake:
100g cake flour
80g plain flour
3 tsp baking powder
4 large eggs (60g each)
90g caster sugar
1/2 tsp vanilla extract
grated rind of 1 lemon
60ml melted unsalted butter
60ml canola oil

For the caramel apples:
75g unsalted butter
150g packed brown sugar
75ml water
5 medium granny smith green apples, peeled, cored and cut
1 1/2 tbsp lemon juice
1 tsp cinnamon powder
150g golden raisins, coat with flour

To make caramel apples:

1. Cut apples 0.5cm thick, lightly marinate with lemon juice and cinnamon powder, set aside
2. Simmer butter and brown sugar over low heat in HCP until sugar dissolved and mixture begins to bubble. Stir in marinated apples, water and continue to simmer over low heat for 5minutes or until apples slightly soft (close but do not lock)
3. When done, off hear, arrange apples and half of golden raisins as close as possible without too much gap in between. Set aside and prepare the cake batter

To make cake batter:

1. Sieve together cake flour, plain flour and baking powder, set aside
2. Whisk eggs, sugar, vanilla til well mixed (around 1minute) til slightly pale, whisk in melted butter, oil, and mixture of flour & baking powder
3. Continue  to stir til flour incorporated into the batter (batter will be slightly like thick cream mixture), add in the remaining golden raisins
4. Pour mixture over the prepared caramel apples, smooth the top and bake (lock the pan) over very low heat around 30minutes (usually steam comes out when cake is ready) or until skewer inserted and comes out clean (check after 20minutes of baking)
5. 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

Note:

My HCP is jumbo size and the original recipe used deeper pan which is one size smaller than jumbo. At first I wanted to increase the cake batter recipe to 1 1/2 but I changed my mind and stick to 1 recipe. but I added the caramelized apples as stated in the above recipe. I found it perfect, the cake was short but the ratio with the apple topping was just nice to my liking. I'll stick to this measurement the next time I bake this cake again :)

Another point to take note... To me, this cake tastes better the next day, the cake is more moist and the topping is more juicy

It's a perfect companion with a cuppa! :)

I'm posting this for:
*Sweet Tooth Friday
*Sweets For A Saturday #61
*Sweet Indulgences Sunday #47