09 July 2010

Apple Upside-down Cake

This was one of the first few recipes I tried, and was so encouraged by the result, I attempted a peach version soon after. 

Other than apples and peaches, you could use other fruits such as nectarines, apricots, pineapples, pears...  

The batter is really simple; it's the apples that took some patience... 

This recipe makes an 8" cake.

For the apple topping:
* 25g butter, softened
* 90g sugar 
* About 3-4 apples (Fuji or Granny Smith or combi of both), peeled, quartered, cored, each quarter cut into 2 wedges
* 1 tsp cinnamon
* Raisins, just a handful or as much as you desire
* Almonds, just a handful too 

For the cake batter:
* 90g butter, softened
* 100g sugar
* 75g flour
* 1/2 tsp salt
* 2 tsp baking powder
* 1/2 tsp cinnamon
* 60g cornmeal or oatmeal (if you don't have cornmeal, just blitz same amount of cornflakes)
* 125ml hot water
* 1 teaspoon vanilla extract / bourbon / rum / amarula (my favourite!)
* 2 eggs
* 80ml milk

Prepare apple topping:
1 - Melt butter. Then add sugar till mixture turns golden brown, stirring occasionally.
2 - Add apples and stir to coat evenly with the caramel. 
3 - Cover and cook till juices are released (about 5 minutes). Then remove lid and cook till apples are tender and caramel thickens (about 10 min or so). Sprinkle cinnamon and stir. 
4 - Pour into cake pan lined with parchment paper. Set aside while you prepare cake batter.

The batter:
5 - Whisk flour, salt, baking powder and cinnamon. 
6 - In another large bowl, combine cornmeal and hot water. Mix well.
7 - Add sugar and butter. Mix well. 
8 - Beat in vanilla and eggs. Then beat in flour mixture, alternating with milk. 
9 - Sprinkle raisins and nuts over apples in cake pan.  Then pour batter into cake pan.

Bake at 180 degC for about 30 min till the top is golden and tester comes out clean. 
Cool cake in pan for 5 min, then carefully invert cake onto plate. Allow to cool for 15-20 min.

Enjoy with vanilla ice cream!

And here's the peach version I tried soon after....



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