Upside down apple cake
One of the loveliest things about upside-down cakes is how beautiful they look turned own. This has a rich and caramel taste and moist texture that reach perfection when served with a dollop of double or clotted cream. It works equally well with plums when they are in season.
Ingredients
- 2 tbsp demerara sugar
- 25g unsalted butter, cut into very small pieces
- 225g self-raising flour
- 150g soft dark brown sugar
- 1½ tsp ground cinnamon
- ½ tsp ground cloves
- 500g apples, peeled, cored and chopped into small dice
- 2 eggs
- 200g unsalted butter, melted and left to cool but still liquid
- 2 apples, cored and cut into half moon shapes
Method
-
Step 1
Preheat oven to 190°C/Gas 5.
-
Step 2
Line a 20cm loose bottomed non-stick cake tin with baking parchment. Sprinkle the demerara sugar evenly over the parchment. Dot the 25g of butter over the top.
-
Step 3
In a large bowl, combine the flour, dark brown sugar, cinnamon, cloves and chopped apple.
-
Step 4
In a small bowl, lightly whisk the eggs and cooled melted butter together.
-
Step 5
Place the sliced apples around the bottom of the tin in an even pattern, pressing down the dots of butter as necessary.
-
Step 6
Pour the egg mixture into the flour mixture and gently stir until all the ingredients are just combined.
-
Step 7
Pour over the apples in the tin and gently smooth to even out the mixture. Bake for about 1 hour, or until a skewer inserted into the middle of the cake comes out clean.
-
Step 8
Remove from the oven and leave to cool in the tin for 5-10 minutes, then invert onto a cake rack (place a plate underneath in case any buttery juices run off).
-
Step 9
Serve warm or cool, with cream.
