Upside Down Apple and Caramel Cake
Photography by Josh Griggs.
Embrace the autumn vibes with a slice of this lightly spiced apple cake. Perfect for a dessert or afternoon tea.
Makes: 1 cake
INGREDIENTS
BASE
40 grams butter
70 grams brown sugar
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
2 medium apples, quartered, cored and very thinly sliced (peel on)
CAKE
200 grams plain flour
70 grams each brown sugar and caster sugar
2 teaspoons each baking powder and ground cinnamon
1 teaspoon each ground ginger and freshly grated nutmeg
150ml whole milk
85 grams butter, melted, cooled to warm
2 large eggs
1 teaspoon finely grated
lemon zest
2 teaspoons lemon juice
1 teaspoon vanilla extract
METHOD
EQUIPMENT: Lightly grease a 20cm fixed-base cake tin and line the base and sides with baking paper.
Preheat the oven to 180°C regular bake.
BASE: Put the butter, sugar, vanilla and cinnamon in a small pot and heat until the butter is melted. Bring to the boil then cook for 1 minute, stirring constantly.
Tip into the tin and tilt to evenly cover the base. Cool for 5 minutes. Arrange the apple slices, overlapping in the base (pack them tightly together as they will shrink on cooking).
CAKE: Whisk the flour, both sugars, baking powder and the spices together in a large bowl.
Whisk the milk, butter, eggs, zest, juice and the vanilla together in a jug then pour into the dry ingredients.
Use a large metal spoon to fold everything together. Carefully spoon the batter over the apples, trying not to dislodge them, and smooth the top.
Bake for about 40 minutes or until a skewer inserted into the centre comes out clean. Let the cake cool for 10 minutes.
Place a serving plate on top and invert the cake and plate together. Remove the baking paper.
Serve warm or at room temperature with cream, custard or ice cream.
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