COVID-19 has me baking every weekend, like many others who are social distancing. Apple desserts are always a winner in my house and, with the whole family at home again, I have to make sure that I am baking a treat that everyone will enjoy.
The term upside down cake first appeared in the 1800s. However, this method of making cakes has been around for hundreds of years. The method simply involves placing sugar and fruit in a cake tin and topping with cake batter before baking and tipping out on to a plate to reveal carmelised fruit atop delicious cake.
If you love apple dessert, you’ll love my seasonal fruit crumble tart and my salted caramel apple cake.
Hope you enjoy!
2oz dark brown sugar
2oz caster sugar
1 tsp vanilla essence
6oz plain flour
1 tsp baking powder
1 tsp ground cinnamon
3-4 tbsp milk
2 medium cooking apples
4 tbsp granulated sugar
Grease and line a 7-8″ round tin. Preheat the oven to 180C.
Beat together the margarine and sugars until light and fluffy.
Whisk together the eggs and vanilla and beat into the margarine and sugar.
Gently fold in the flour and mixed spice, adding all or some of the milk if the batter is very thick. Set aside.
Peel, core and cut the apples into chunks.
Spread the apple pieces over the bottom of the cake tin and sprinkle over the granulated sugar.
Blob the cake batter over the apples and gently spread, ensuring the apples are completely covered.
Bake for 1 hour in the preheated oven and allow to cool completely before turning out on to a serving plate.