This recipe came about from the fact that I bought some Pink Lady apples as I really wanted one to have with a Ploughman’s Lunch, and then I didn’t touch them after that. Not wanting them to go bad, I decided to turn them into this creation! It also shows that you don’t have to buy cooking apples to make great cakes and desserts – normal eating apples will work just as well. Combined with the caramel topping (or bottom?) this cake has a wonderful flavour reminicent of toffee apples that will have you going back for just one more slice.
Upside-down Apple CakePrint Recipe
- For the apple topping:
- 200g Light Brown Sugar
- 3tbsp Water
- 4 - 5 Pink Lady Apples
- Zest of 1 Orange
- For the Cake:
- 250g Unsalted Butter
- 250g Light Brown Sugar
- 250g Self-Raising Flour
- 2tsp Orange Extract
- 1tsp Bicarbonate of Soda
- 4 x Large Eggs
- 50ml Whole Milk
Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a 9" round springform cake tin and line the base with greaseproof paper.
For the cake batter, add the butter and light brown sugar to a bowl and beat together until light and fluffy.
Add in eggs one at a time, along with a tablespoon of flour to help prevent curdling, and beat together until nice and smooth.
Sieve in the flour and bicarb and fold into the mixture until well combined.
Lastly, add the milk and orange extract, stir in well and set to one side.
Now, core the apples and slice into approximately 1cm wedges and arrange over the base of the cake tin, trying to overlap them as best as you can.
Next, for the caramel topping, place a pan over a high heat. Add the sugar and the three tablespoons of water and cook until the sugar has melted and become a golden amber colour. Do NOT stir at any point as this will cause the caramel to sieze and granulate. Once ready, pour over the apples into the base of the cake tin. You may want to do this with the cake tin sat on a cooling rack over a tray to catch any excess that may leak out of the tin.
Now, carefully pour the cake batter over the caramel and apple, making sure the cake is level, and transfer to the over and bake for 40 - 45 minutes or until a skewer is inserted and comes out clean. You may want to check the cake after 30 minutes.
Remove from the oven and - using oven gloves so you don't burn yourself - flip the cake over making sure to be careful of any caramel leaking from the tin. Remove from the tin and leave to cool completely.