Apple Upside Down Cake

Saturday, 17 November 2012

Ok so this isn't the prettiest cake I've ever baked but it's flipping delicious.

Oliver asked to do some baking with me yesterday afternoon. I didn't fancy making anything chocolately {for a change!} and didn't have much in the cupboards apart from basic baking ingredients. So I had a flick through a few recipe books for some ideas and came across this one. I had some apples and all the other ingredients so this was it.

Apple Upside Down Cake

I timed it perfectly so that the cake was just coming out of the oven in time for dinner. So we all had a warm slice topped with custard and it was incredible. I personally think it would be delicious served with a blob of whipped cream!

Apple Upside Down Cake

Apple Upside Down Cake

Preparation time 20 minutes
Cooking time 30-35 minutes
Serves 8

Topping
2 eating apples
50g butter, cold & cubed
50g light brown sugar
1tsb ground cinnamon

Cake
125g butter, softened
125g caster sugar
2 large eggs
125ml milk
1tsp vanilla essence
1/2tsp bicarbonate of soda
175g self raising flour

Preheat the oven to 180C {350F} Gas mark 4. Grease the base and sides of a 20cm {8") round cake tin. The tin should not be loose-bottomed or springform.

Peel and core the apples. Cut into 5 rings {or slices if you like} and arrange in the bottom of the tin, overlapping if necessary. In a small bowl mix together the diced butter, sugar and cinnamon then sprinkle the mixture over the apple rings in the bottom of the cake tin.

Using an electric hand whisk beat the sugar and butter together until pale and fluffy. In a jug whisk the eggs with the milk and vanilla essence then pour half into the butter/sugar mixture and whisk until fully combined. Add the rest of the egg/milk and whisk again. If the mixture starts to curdle add a little flour and mix again. Add the flour and bicarbonate of soda and whisk until they are fully combined but don't overmix.

Pour the cake mixture over the apple rings and spread evenly with a spatula. Pop in the oven for 30-35 minutes until the cake is golden and firm to touch. Give the tin a gentle shake and if the middle of the cake still looks wobbly, it's not ready so give it another 5 minutes and try again.

Leave the cake in the tin for 5 minutes, then turn it out onto a wire rack to cool completely.


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1 comment:

  1. This cake looks delicious, I know it's been a while since you posted it but I was wondering if you’d like to enter this recipe into our Gourmandize Giveaway recipe competition. This month the theme is apples so it would be perfect, and there are nice prizes to win – let me know what you think:

    http://www.gourmandize.co.uk/article-1-recipe-competition-for-the-best-apple-recipe.htm

    Regards,

    Laurence

    ReplyDelete

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