This has got to be one of the moistest delicious cakes and so rich in local flavours. I know, I know, it’s citrus season but since we have local apples, I couldn’t resist. Red Prince Apples are one of our favourite local Ontario winter apple. Located in Thornbury but also grown across Canada in Quebec and the Maritimes. They are a cross between Golden Delicious and Red Johnathon. They have a tangy-sweet taste and a rich, crisp red skin that is high in antioxidants. As you noticed in the recipe, that is why I left the skin on. You can head to https://redprinceapple.ca/ to learn more about the growers and our favourite apples. Another local favourite, is https://drinkwolfhead.com/ located in Essex County. Derek and I had the opportunity to visit them in the fall. They make a Cinnamon Whiskey that is not only wonderful for sipping but I enjoy it in my coffee as well as baking. I have added it to the caramel sauce for a special treat! 😉 Please know that this is NOT a Sponsored or Endorsed post, I am just sharing these local favourites that we love and enjoy! I hope you enjoy it as much as my family does. Feel free to serve it with Vanilla Bean Ice Cream or Fresh whipping Cream.

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Apple and Carrot Cinnamon Whiskey Upside Down Cake

Total Time1 hour hr

Course: Dessert

Cuisine: Canadian

Materials

Apple Compote

• 2 Prince Apples cored and cut into thin wedges, skin on
• 1 cup chopped walnuts
• 1/4 cup brown sugar
• 1 tbsp fresh lemon juice

Cake Batter

• 1/4 cup brown sugar
• 1/2 cup light olive oil
• 2 large eggs room temperature
• 2 medium carrots scrubbed and finely crated
• 1 1/2 cup a;;-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tbsp fresh finely grated ginger
• 2 tsp cinnamon
• 1/4 cup sour cream

Cinnamon Whiskey Topping

• 1 Red Prince Apple thinly sliced in rounds skin on
• 2/3 cup brown sugar
• 4 tbsp butter
• 1 oz WolfHead Cinnamon Whiskey Optional or your favourite Whiskey

Instructions

• Preheat oven to 350 F
• To make Apple Compote, add apples, walnuts, brown sugar and lemon juice to a medium saucepan over medium heat. Cook stirring occasionally for 6-8 minutes until it is bubbly and thick. Set aside to cool.
• To make cake batter, in a large glass bowl, add brown sugar, oil and eggs, whisky well until pale and fluffy.
• Whisk in apple compote and carrots. Add flour, baking soda and salt, Whisk until well incorporated ensuring you don’t over mix the batter.
• Add in ginger, cinnamon, sour cream and gently mix in with spatula.
• To make Whisky topping, in a small sauce pan, melt butter with brown sugar. Add in Whisky and cook for 1 -2 minutes until bubbly.
• Pour topping in the bottom of a 9 inch round non stick cake pan. Line with apple rounds.
• Spread batter evenly into cake pan.
• Bake in in preheated oven for 20-30 minutes or until wooden pick inserted into centre comes out clean.
• Let cool 10 minutes in pan. Carefully invert onto serving plate. Serve warm.