BAKED BY A BRUNETTE

APPLE UPSIDE-DOWN CAKE

 

This recipe is a take on my Pineapple Upside-Down Cake and is perfect for Autumn time when there are juicy apples on trees ready to be picked. Served warm with custard this cake is a reminder that the colder weather is coming and so are all of the delicious fruit pies, crumbles and steamed puddings that my family eat in the Autumn and Winter! This recipe can be easily adapted by changing the fruit layer to whatever you have at home such as peaches, plums or pears.

 

Ingredients

 

For the topping-

 

75g softened butter

75g light soft brown sugar

2 cooking apples, peeled and thinly sliced

Handful of sultanas (optional)

Sprinkling of cinnamon

 

For the sponge-

 

2 eggs

2 teaspoons of ground cinnamon

1 tsp baking powder

1 tsp vanilla extract

100g softened butter

100g golden caster sugar

 

Method

 

1. Preheat the oven to 180˚C

2. For the topping beat the butter and sugar together until creamy and spread over the base and half way up the sides of a 20-21 cm round cake tin

3. Sprinkle with a light layer of cinnamon

4. Arrange the apple slices and sultanas into a pattern of your choice, I like to overlap the apples beginning at the edge of the tin working into the centre and then add the sultanas in a circle in the centre

5. Place all of the cake ingredients in a bowl and whisk until a soft cake batter has been formed

6. Pour on top of the fruit layer and smooth over with a palette knife

7. Bake in the preheated oven for approximately 35 minutes or until golden and a skewer can be removed clean when inserted into the middle

8. Leave to stand for 5 minutes then turn out onto a plate

 

Tip- Why not replace the cinnamon with almond extract and scatter some flaked almonds underneath the layer of apples to make a delicious new cake!a