I love an upside down cake. I love fruity puddings generally, but an upside down cake is brilliant. You can really taste the fruit, it keeps its juiciness and flavour, the cake is almost an accompaniment to the wonderful cooked fruit. Apple Upside Down Cake is probably one of my favourites.
It’s just so easy to make, and nice tangy apples are fantastic with the sweetness of the cake and sugar mixture. I add a touch of cinnamon to my Apple Upside Down Cake for a little extra flavour and because I think apple and cinnamon is one the best flavour combinations going. It just adds a little bit of spice and makes this Apple Upside Down Cake the perfect Autumn Treat.
The Apple Tree
During September, I started picking the bigger apples from our tree, and peeling, coring and chopping them to be frozen. We’ve basically now got half a freezer filled with chopped apples in freezer bags. I just hated the idea of them all falling off and getting eaten by bugs before we had the chance to use them, as there were so many coming off. So, we’re well stocked on apples for a while. Most of them are going in apple crumbles because that’s another of my favourites. But, I’m trying to branch out a little bit too.
Upside Down Cake
Upside down cake always reminds me of childhood, but I don’t ever actually remember eating them. I suppose my mum must have made them. To me, they are the perfect comforting snack. The fruit cooks beautifully and means that the cake is nice and moist and sticky. It also means that it lasts quite well. It’ll still be nice and sticky after a few days. Not that they ever last for that long in our house.
- 3 Large Apples – Peeled, cored and sliced into 8
- 50 g Butter
- 50 g Light brown sugar
- 1 tsp Cinnamon
- 100 g Caster Sugar
- 100 g Butter
- 2 Eggs
- 1 tsp Vanilla Extract
- 100 g Self Raising Flour
- Pinch Salt
Preheat the oven to 180 degrees
Cream together the butter, brown sugar and cinnamon until smooth and fluffy
Spread evenly over the bottom of a 9” cake tin
Layer over the apple slices
Set to one side while you make the cake batter
Cream together the butter and sugar
Add the eggs one at a time and mix in
Stir in the vanilla
Sift in the flour and salt
Mix together with a wooden spoon or mixer until smooth and even
Pour the cake mix over the apples and spread evenly
Bake in the oven for 35 minutes
Leave in the tin to cool for 5 minutes, before tipping upside down to remove, so that the apples are on the top.
I use a 9” loose bottomed cake tin, but any tin will do.