Toffee Apple Cake


Oops. I posted this last year but when I came to look up the recipe for this year's apple harvest I realised I hadn't posted any text at all.  Thankfully I remembered where I got the recipe from, The Daily Mail's Upside Down Apple Cake.

Serves 8

For the caramel
175g (6oz) caster sugar
125ml (4fl oz) water
3 small red-skinned apples (such as Cox’s)
A squeeze of lemon juice

For the cake
175g (6oz) butter
175g (6oz) caster sugar
3 eggs, beaten
150g (5½oz) self-raising flour
1tsp baking powder
2tbsp ground almonds

Cream, to serve (optional)

Butter a 24cm (9½in) round springform cake tin and line the base with parchment paper. For the caramel, melt the sugar and water in a small pan over a low heat. Bring to the boil and bubble over a low heat for a few minutes until a deep golden colour – be careful not to burn it. Quickly remove from the heat and pour it immediately into the base of the cake tin. Core and slice the apples and place in a bowl. Add the lemon juice and toss, then arrange in concentric circles in the base of the tin (see finished cake, above).

Preheat the oven to 190°C/fan 170°C/gas 5. In a bowl cream together the butter and sugar until pale and light. Gradually add the eggs, then sift in the flour and baking powder. Mix together then fold in the ground almonds. Pour the cake mixture over the apples in the tin and spread evenly. Bake for 40-45 minutes until deep golden and springy to the touch and the edges are just coming away from the tin. Allow to cool for just a few minutes on a wire rack, then turn upside down onto a serving plate. (If you leave it any longer the apples will stick to the lining paper.) Serve with cream, if liked.

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