Upside Down Apple Cake
Upside Down Apple Cake
Ingredients
4 tbsp white sugar
2 tbsp of water
4 apples
½ juice of a lemon
225g salted butter
150g soft brown sugar (Reduce to 125g if using granny smith apples)
150g caster sugar (Reduce to 125g if using granny smith apples)
4 medium eggs
2 tsp vanilla extract
350g self-raising flour
1 tsp baking powder
Method
Pour your sugar into a heavy bottomed pan and add 2 tbsp of water so it is grainy and sandlike
Bring this up to the boil
Once it starts to bubble, lower the heat and wait for the mixture to start to turn golden
Once the colour starts to change, slowly swirl the mixture around the pan
Once the entire mixture is a light golden colour, take it off the heat
Pour over a lined baking tin and leave to set at room temperature
After 30 minutes, break up into a food processor and pulse until it is a fine dust
Pour the caramel dust onto the bottom of a lined cake tin
Finely slice 2 apples using a mandolin
Squeeze some lemon juice on top of these to prevent them from going brown
Grate the remaining apples to the core and squeeze some more lemon on top
In a large bowl, cream 225g of butter, 150g of caster sugar and 150g of soft brown sugar
Mix in 4 eggs, two at a time
Add some 2 tsps of vanilla extract and sieve in 350g of self-raising flour
Fold the mixture together
Add 1 teaspoon of baking powder and fold until you reach a drop consistency
Fold in the grated apple
In your cake tin, place your apple slices on top of the caramel dust on the bottom and around the sides of the tin
Gently place the cake batter on top and smooth out
Place your cake in the preheated oven for 40 to 45 minutes
Once it is cool to touch, place a cooling rack over the top of the tin and turn out
Serve with custard
