Damson & apple upside-down cake
On a good year, the damson and apple seasons should overlap – making this a proper seasonal treat. The damsons create a tart, jammy topping, while the grated apple keeps the sponge moist and sweet. Serve with whipped double cream.
Ingredients
- 400g damsons
- 250g unsalted butter, softened
- 50g demerara sugar
- 150g soft dark brown sugar
- 2 eggs
- 225g self-raising flour
- 1½ tsp mixed spice
- 3 apples, peeled, cored and grated
Method
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Step 1
Preheat your oven to 190°C/Gas 5.
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Step 2
Halve the damsons and remove the stones.
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Step 3
Line a 24cm loose-bottomed non-stick cake tin with baking parchment. Spread 50g of the butter over the bottom and evenly sprinkle the demerara sugar over. Place the damsons on top, cut-side down, in an even pattern.
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Step 4
Whisk the sugar and remaining butter together until light and fluffy. Beat in the eggs, one at a time.
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Step 5
Add the flour, spices and grated apple. Gently fold everything together, until they are just combined.
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Step 6
Pour the mix over the damsons in the tin and gently level it out with the back of a spoon.
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Step 7
Bake for about 1 hour, or until a skewer inserted into the middle of the cake comes out clean.
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Step 8
Remove from the oven and leave to cool in the tin for 5-10 minutes, then invert onto a plate to cool.
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Step 9
Serve warm or cool, with cream.
