This apple upside down cake recipe is the perfect winter pick-me-up treat.
Got a glut of apples to get through? You could make our famous apple scrap vinegar, store them up, make some chutney…. or you could make cake!
Ingredients:
- 2 tbsp sugar
- 2 tbsp butter, diced
- 2 Golden Delicious apples-peeled, cored and cut into 1/2-inch wedges
- 1/2 cup butter, room temperature
- 3/4 cup rapadura sugar (or any unrefined sugar)
- 2 tsp vanilla extract
- 2 large eggs
- 1 1/2 cups plain flour
- 2 1/2 tsp baking powder
- 3/4 cup full-cream milk
Method:
Preheat oven to 180oC. Sprinkle the sugar in the base of a non-stick cake tin and arrange the pieces of butter evenly around the tin. Next, arrange the apple wedges around the base of the baking tray and up the sides a little and set aside.
In a large mixing bowl, beat butter, sugar and vanilla on medium speed for around two minutes or until pale and creamy. Add eggs one at a time and beat briefly – don’t worry if the mixture goes a little bit lumpy – then scrape down the sides of the bowl.
In a separate bowl, whisk together the plain flour and baking powder. Add half of the flour mixture, along with all of the milk and gradually mix together on a low speed. Add the remaining flour mixture and continue to beat until the cake batter is just smooth and creamy – try not to over mix.
Pour cake batter into the centre of the baking tray that’s lined with the fruit and bake in the oven for 30–35 minutes, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool before turning out to reveal your fruity top.
Serve with cream or ice cream.
Want to take this apple upside down cake recipe to the next level?
Using preserved stone fruits instead of apples will add an extra dose of sweetness to this upside down cake.
Apricots, plums and peaches are all popular choices for preserving and will taste delicious in this recipe.
All too often our preserves sit at the back of the pantry gathering dust. But using them is just as important as making sure your homegrown goodness doesn’t go to waste in the first place.
In Issue #24 of Pip Magazine, we show you how to minimise food waste by preserving your homegrown produce, and also bring you several recipes to use up your preserves including plum sauce meat marinade and berry preserves chia pudding. Yum!
You can access this article online here as part of our digital subscription offering, or subscribe to the print version of Pip Magazine here.
And don’t forget we have loads of other recipes which you’ll find here.
