The Upside down Apple Cake Recipe This fruity cake is fun to make and impressive to look at! Rings look prettier, but slices of apple or pineapple also work. Use a sealed cake pan to prevent the cinnamon butter from leaking out over the oven. Serves: 8–10
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| Upside down Apple Cake |
For the topping:
2 apples
2 oz (50 g) butter (diced)
¼ cup (50 g) dark brown sugar (packed)
1 tsp ground cinnamon (optional)
For the cake:
4 oz (125 g) butter (softened)
2⁄3 cup (125 g) sugar
2 large eggs
4 fl oz (125 ml) milk
1⁄2 tsp baking soda
1½ cups (175 g) self-rising flour
Preheat the oven to 350˚F (180˚C). Grease the bottom and sides of an 8” (20 cm) round cake pan, 3” (7.5 cm) deep. The cake pan should not be a springform or loose-bottomed one.
Peel the apples with a peeler, then, using a corer, remove the cores from the centers. Cut each apple into 5 rings and place in the bottom of the pan, overlapping if necessary.
In a small mixing bowl, mix together the diced butter, sugar, and cinnamon (if you are using it) and sprinkle the mixture over the apple rings in the bottom of the cake pan.
Place the butter and sugar in a large bowl. Using an electric mixer or whisk, beat them together until pale and fluffy. Mix in the eggs, adding a little flour if the mixture starts to curdle.
Stir in the milk and baking soda a little at a time, along with some of the flour. Sift in the remaining flour and stir the mixture together until the ingredients are just combined.
Pour the cake mixture over the apple rings and spread evenly, using a spatula. Bake the cake in the center of the oven for 30–35 minutes, until golden and firm to the touch.
Cool the cake in the pan for 5 minutes before removing. Serve the apple upside-down cake in slices. It can be eaten cold or warm, with custard, whipped cream, or ice cream.
Variation:
To make a pineapple upside-down cake, replace the apples with canned pineapple rings in natural juice. Drain the rings well on paper towels and leave out the cinnamon from the topping mixture.
