Caramel Apple Upside Down Cake

Sounds complicated. It’s not. If you don’t want to slice and arrange apples neatly, you can just dice them small instead and plonk them in. So easy! If you halve this recipe, it will make one round cake. This recipe makes 2 cakes, or one baking tray sized cake which I use for my class (and quite often at home too)!

Topping

• 115g butter

• 1 cup brown sugar

• 1 tsp cinnamon

• 1/2 tsp ground ginger

• 4 large apples, peeled cored and sliced or diced

Cake

• 225g butter, softened

• 1 & 1/3 cups sugar

• 4 eggs

• 2 tsp vanilla essence

• 3 cups plain flour

• 2 tsp baking powder

• 1/2 tsp salt

• 1 tsp cinnamon

• 1/2 tsp ginger

• 1 cup milk

Preheat oven to 180C and line a baking tray (about 30 x 40 cm) with baking paper

Place all topping ingredients in a saucepan over medium heat until sugar is melted, and boil for about a minute. Spread in bottom of cake tin and arrange apples on top of caramel

In a bowl, beat butter, sugar and vanilla essence together until smooth then add eggs one at a time. Beat and make sure batter is smooth before adding next egg

Add 1/2 dry ingredients and 1/2 milk and mix. Then add the rest of the ingredients and beat until smooth

Pour batter over apples and caramel

Bake for 35-40 mins until cooked. Allow to cool for at least 20 minutes before turning out onto a large plate/platter to serve Serve with a dollop of cream or just as is

*Also good warmed up to serve with a scoop of ice-cream