Honey Glazed Upside Down Apple Cake in Rice Cooker
- Apple slices and juice
- 1 apple (I used a Fuji apple)
- 1 cinnamon stick
- 2 tablespoon honey
- Wet ingredients
- 4 eggs, separate the whites from the yolks
- 1/4 cup sugar
- 50 gram butter, melted
- 1/4 cup milk
- 1 teaspoon vanilla essence
- Dry ingredients
- 1 cup all purpose flour, sifted
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 whisk
- 1 rice cooker (mine is a basic 10 cup capacity rice cooker with teflon coating pot)
- Peel and core the apple, cut into 16 sections. Place the apple, cinnamon stick, and honey on a pan and cook on low heat until bubbles. Once apple is softer but stiff firm, turn off the heat and set aside so the apples have some time to soak up in the yummy juice while you continue with your cake preparation.
- In a mixing bowl, whisk egg whites until medium peak while adding the sugar in batches, I usually do this in three batches.
- Then add the egg yolks, melted butter, milk, and vanilla essence into the egg whites. Mixing completely one by one before adding the next ingredient.
- Lastly, fold the dry ingredients with the wet ingredients with a spatula. Do not overdo this part or all that effort to aerate the egg whites will be wasted, just make sure that everything is well combined.
- Place the apple sections in the bottom of your rice cooker pot, and reserve the cooking liquid to glace the cake. Pour the batter into the pot to completely cover the apples.
- Place the rice cooker pot into the rice cooker and press the “cook” button. Once it turns to “warm”, wait for 10 minutes. Repeat the “cook” and “warm” process another 3 times for a total of 4 “cook” and “warm” cycles.
- Open the rice cooker lid, and test if the cake is done by inserting a toothpick into the cake. If the toothpick comes out clean, it is done. If not, repeat the “cook” and “warm” cycle again until the cake is done.
- Remove the rice cooker pot, cover the pot with a plate wider than the pot opening, flip upside down and the cake should drop onto the plate.
- Lightly brush the top of the cake with the reserved liquid from cooking the apples. This will give the cake a glossy look, and more importantly, it will stay moist even the day after (if it lasts that long).
Another great recipe by https://dailycookingquest.com.