Not only is the up-coming season known for it’s crunchy leaves, crackling bonfires and woolly knits. It is also well-known for it’s abundance of crisp and juicy apples! This upside down cake would be absolutely perfect for autumn, as it marries that delicious apple taste that we all know and love with the warm sweetness of caramel. Served with a good splash of cream, this cake would make the perfect pudding or the ideal afternoon treat.
- 350g caster sugar
- 125ml water
- 3 small red-skinned apples (such as Cox’s)
- 175g butter
- 3 eggs, beaten
- 150g self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons ground almonds
- a squeeze of lemon juice
- cream, to serve (optional)
- Preheat the oven to 190c/fan 170c/gas mark 5. Butter a 24cm (9.5 inch) round springform cake tin, and line the base with parchment paper.
- To make your caramel, melt 175g of the caster sugar and the water in a small pan over a low heat. Bring it to the boil and allow it to bubble over a low heat for a few minutes until a deep golden colour, but be careful not to burn it! Quickly remove it from the heat and pour it immediately into the base of the cake tin.
- Core and slice the apples and place in a bowl. Add the lemon juice and toss, then arrange in concentric circles in the base of the tin, on top of the caramel.
- In a bowl, cream together the butter and sugar until pale and light. Gradually add the eggs, then sift in the flour and baking powder. Mix this all together, and then fold in the ground almonds.
- Pour the mixture over the apples in the tin and spread evenly. Bake for 40-45 until deep golden, springy to the touch, and the edges are just coming away from the tin.
- Remove from the oven and allow to cool for just a few minutes on a wire rack. Then turn upside down on to a serving plate to reveal the glossy, sticky apple top.
This upside down cake tastes like an absolute dream and is sure to impress as a table centrepiece. You could even add a smidge of cinnamon to the cake mixture to further the seasonal flavours! Serve it up warm with cream, or with a good dollop of ice cream if you’re feeling extra decadent.