Apple upside-down cake
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 100g butterplus a little extra for the tin
- 100g dark muscovado sugar
- 100g self-raising flour
- 1 tsp baking powder
- a large pinch ground ginger
- a large pinch ground cinnamon
- 2 eggs
- to serve whipped double cream or ice cream
APPLE TOPPING
- 50g butter
- 50g golden caster sugar
- 2-3 whole star anise
- 3-5 applescored and cut into thin slices
Nutrition: per serving
- kcal406
- fat22.7g
- carbs44.9g
- fibre2.3g
- protein4.2g
- salt0.9g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Make the topping by melting the butter and caster sugar together in a pan with the star anise until the sugar has dissolved. Leave to cool a little. Pour into a buttered 20cm springform cake tin or cake tin without a loose base. Put the star anise on opposite sides of the cake. Use the apple slices to line the base of the tin, placing them in concentric circles.
step 2
Beat the butter and muscovado sugar until it is pale and creamy, then beat in the flour, baking powder, ginger, cinnamon and eggs, along with a pinch of salt. Spoon this onto the apples and level the top.
step 3
Bake for 30-35 minutes or until the sponge is cooked through. Leave to cool for 5 minutes, then turn out the cake carefully onto a plate. Serve with cream or ice cream.
