Apple Upside Down Cake
Sweetly caramelized apples, atop a deliciously moist and lightly spiced cake. Fabulous.
1 Picture
Ingredients
- For the apples:
- 3 medium crisp eating apples
- 150g of soft light brown sugar (3/4 cup packed)
- 1 tsp ground cinnamon
- 4 TBS butter melted
- For the Cake:
- 245g of plain flour (1 3/4 cup)
- pinch salt
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp freshly ground nutmeg
- 115g of butter, softened
- 145g of caster sugar (3/4 cup)
- 2 large free range eggs
- 1 tsp pure vanilla
- 1/2 tsp lemon extract
- 156 ml milk (2/3 cup)
Details
servings 8
Level of difficulty Average
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 165*C/325*F/ gas mark 3.
Butter a nine-inch round cake tin well.
Step 2
Peel and core the apples. Cut into very thin slices. Combine the apple sliced with the brown sugar, cinnamon and melted butter. Arrange in the bottom of the cake tin.
(I sliced one thinly down the middle, without coring and peeling, which I lay down first in circles around the tin, for asthetics purpose. It did look nice, but is not necessary).
Step 3
Whisk together the salt, flour, baking powder and cinnamon. Cream together the sugar and butter until light and fluffy.
Step 4
Beat in the eggs one at a time. Beat in the vanilla and lemon. Add the flour mixture alternately with the milk, just until blended.
You don't want to overbeat it.
Step 5
Spoon over the apple slices evenly, spreading to cover completely. Bake for 55 to 65 minutes until the cake is risen, golden brown and a tooth pick inserted in the centre comes out clean.
Step 6
Invert the hot cake onto a large plate. Leave to stand for 5 minutes and then remove the pan. Scrape up any fruit slices clinging to the pan and arrange them over the cake. Eat warm or cold.
Vanilla ice-cream or a dollop of creme fraiche go awfully nice with this.
Leave a comment about this recipe