Upside Down Apple Cake

When we moved into our current home I was super excited about the garden, we had a beautiful grapevine round the back, a whole strawberry patch and best of all an apple tree. I couldn’t wait to make apple crumble, pies and sauce at the end of summer. But for some reason it only only produced two apples last year, yes, two whole apples! So I didn’t hold out much hope for this year but I was pleasantly surprised, the branches were full, yay!
Upside Down Apple CakeI was looking for a something a little different from the usual pie and I got this upside down apple cake recipe from my friend Tanya, she had it scribbled down in a note book so I’m not sure where it’s originally from. This recipe is so delicious, it’s a bit more work than a regular apple crumble but it’s so worth it! The cake part is so light and fluffy with a little hint of spice, and the topping is just caramel goodness!
Ingredients – Topping
100g butter
4-5 apples (peeled, cored and sliced)
juice and zest of 1 lemon
185g castor sugar
1 tsp vanilla extract
Ingredients – Cake
100g butter
185g castor sugar
4 eggs, seperated
1 tsp vanilla extract
140g plain flour
2 tsp baking powder
1 tsp ground cinnamon
a pinch of salt
Upside Down Apple Cakepreheat your oven to 180°C. Line a deep 22cm cake tin with clingfilm. Start by melting the butter in a frying pan, mix the apples with the lemon zest and juice and tip into the butter, cook gently for a few minutes and then add the sugar and vanilla. Let that bubble away for a few more minutes and then start removing the apples with a slotted spoon, you can add them straight to the cake tin at this stage. Turn up the heat and let the sugar mix caramelize slightly until golden brown, it should be thick enough to coat the back of a spoon, pour it over the apples.
Upside Down Apple CakeNow it’s time to make the cake mix, cream the butter and sugar together until fluffy, slowly add the egg yolks and then the vanilla. Mix up your dry ingredients and fold into the mixture. Beat the egg whites till they’re nice and stiff and fold that into the mix too. Pour the cake mix into the tin, be sure to cover all the apples. Bake for one hour, if the cake starts to brown to quickly, just cover lightly with foil.
Upside Down Apple CakeOnce the cake has cooled, turn it upside down onto your cake stand, ta-da! I served it with a dollop of creme fraiche for a bit of a sour kick since the caramelized top can be quite sweet but I think ice-cream or whipped cream would work well too. Enjoy!

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