British Baking Show What was Baked

Apple+Upside-down+Cake

Apple Upside-down Cake

Stella Cooper, Writer

The Great British Baking Show with Paul Hollywood and Prue Leith is back for 2020 with their new contestants even with COVID-19. The contestants are back in the tent in the English countryside. There are many people who are watching these bakers in the US and in the UK. The new season is starting with new COVID-19 regulations. All of the judges and contestants had to quarantine before the show so they do not have to wear masks and the contestants also have to stay until the end of the competition even if they are eliminated before the final bake.

The first week was cake week. The baker started off with the signature challenge where the contestants made a Battenburg. A Battenburg is a dessert that has two different colored cakes that are made into a checkerboard pattern and covered in Marzipan. Marzipan is like a fondant. It covers cakes so they can look nice and formal. 

The technical challenge was a bake set by Paul Hollywood where they made Pineapple Upside-down Cakes. A Pineapple Upside-down Cake is a cake that has fruit on the top that is baked with the cake so the fruit is put on the bottom of the pan and the cake is poured over it. Then it is baked until it is done. 

The last challenge was the Showstopper Challenge. The Bakers had to make a cake that looked like the face of the idol. To make a cake that looks like someone you can use fondant to make realistic looking details and colors. You also have to make a structure or carve out your cakes to create the shape you want.

Apple-Pumpkin Upside-Down Cake

Cake:

  • 2 ¼ cups all-purpose flour
  • 2 ¼ tsp baking powder
  • ¾ tsp salt
  • ¾ cup unsalted butter room temperature
  • 1 ½ cup granulated sugar
  • 3 large eggs room temperature
  • 1 ½ tsp vanilla extract
  • 1 cup buttermilk or whole milk room temperature

Fruit Topping:

  • 2 thinly sliced apples
  • ½ cup unsalted butter melted
  • ½ cup packed light or dark brown sugar
  • ½ tsp cinnamon
  • ½ tsp of cloves
  • ½ tsp nutmeg 

Pumpkin Cream:

  • ¼ cup Pumpkin Puree
  • ¼ cup Heavy whipping cream

Cake:

  1. Preheat the oven to 350F. 
  2. Make the topping. Pour the melted butter into a greased 9 in. pie or cake pan. Make the pan at least 2 in. deep. Sprinkle brown sugar evenly over the butter. Arrange the apples in a star pattern. Put in the fridge to chill.
  3. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  4. Using a standard mixer fitted with a paddle attachment, cream the butter and sugar on med-high until pale and fluffy (about 3 min). Reduce speed and add eggs one at a time full incorporating after each addition. Add vanilla.
  5. Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporate after each addition.
  6. Take the topping out of the fridge and pour the batter into the pan on top of the topping.
  7. Put in the oven and bake for 40-45 minutes or until done.

Pumpkin Cream:

  1. Whip the heavy whipping cream until you get stiff peaks
  2. Carefully fold in the Pumpkin Puree.
  3. Whip more if needed.

(This is to put on top of the cake.)