A perfect recipe for a cold Autumnal day is this autumn apple upside down cake. It turned out surprisingly well and was a nice mid-week treat. I used some apples a neighbour had given us from their apple tree but any cooking apples will do fine. Normally we use our own apples as me and Mr. Nomad pick them from a local tree in the village, but we have stripped the tree bare so being given these was the perfect excuse to get baking!
Autumn Upside Down Apple Cake
Yield: 9
Ingredients
- 76g (1/3 cup) butter, cut up
- 73g (1/3 cup) packed brown sugar
- 6 small cooking apples (or equivalent), halved, stems removed, cored
- 180g (1 1/3 cups) self-raising flour (I used Doves Farm gluten free) OR equivalent of plain flour and some baking powder
- 134g (2/3 cup) granulated sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 160ml (2/3 cup) milk (I used koko coconut milk, but you can use any)
- 57g (¼ cup) butter, softened
- 1 egg
- ½ teaspoon of vanilla essence or almond essence
Instructions
1. Preheat
oven to 350F / 180c. Place the 76g (1/3 cup) of butter in a baking tin roughly
9x9x2. Place it in the oven for 5 minutes or until the butter melts. Take it
out and sprinkle brown sugar over the melted butter; stirring until it’s all
mixed in. Arrange some of the apple halves in the mixture with the cut side of
the apple down. Bake in the oven for 10-15 minutes until the sugar is bubbling.
2. Whilst
that is in the oven, peel the remaining apples and then shred them with a
grater then set aside. In a mixing bowl, combine flour, granulated sugar,
ginger and cinnamon. Add the grated apple, milk, 57g (¼ cup) of butter, an egg
and vanilla or almond extract. Mix these together well until all combined. At
this stage it won’t look very appetising but it will be good I promise! Once
the sugar is bubbling in the tray in the oven, take it out and spoon the cakey mixture
over the apples evenly. Some butter may be exposed but don’t worry about this.
3. Bake
for 35 minute or until a knife inserted in the centre comes out clean. Cool in
the tin on a wire rack for 5 minutes. Loosen the edges and invert onto a
platter (I used two chopping boards either side of the tin to make it come out
without breaking). Cool for 20 minutes and serve! Perfect with ice cream or
yogurt.
Notes
I made a
gluten-free version by using Doves Farm gluten-free flour, and I used coconut milk instead of milk.
What autumnal treats have you been enjoying this November?
Ahh I LOVE any dessert with apples in, looks so yummy! xx
ReplyDeleteMe too- apples are so nice in desserts! Thanks Jennie :)
Deleteoh my! This looks so good! Cooked apples are one of my faves!
ReplyDelete24 Hours From Home - Travel, Adventures and Beauty
Me too- they're so nice. Thanks Claire :)
DeleteThis looks delicious! I bet it smells incredible while it's baking! x
ReplyDeleteIt does smell amazing when in the oven Amanda! So good :) Thanks for commenting.
DeleteOh wow, this looks delicious! I'm becoming quite the fan of apple deserts lately :).
ReplyDeleteThanks Kate! Apples are perfect in the autumn :)
DeleteThis looks so yum! I love apple treats so this is right up my street! Also, am a fan of pineapple upside down cake! Thanks! <3
ReplyDeletexoxo,
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Pineapple upside down cake sounds amazing too! Thanks for stopping by :)
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