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Apple and walnut upside down cake

Apple and walnut upside down cake

Apple and walnut upside down cake

This simple apple cake relies on the caramel for its rich burnished colour. Wait until the caramel is quite dark before adding the butter as it really helps to develop the flavour and colour of the cake. Apple syrup makes a wonderful drizzle for the cake.

Prep: 30 minutes
Cook Time: 50-60 minutes

Method

Line the base and sides of a 23-24cm baking tin with baking paper, and grease or spray well. Put the sugar and water into a small pan and bring up to a boil, brushing the sides with pastry brush dipped in water. When the sugar turns to a dark caramel, remove from the heat and add the butter. Swirl to combine and pour into the prepared baking tin.

Preheat the oven to 180°C.

Quarter and core the apples and slice very thinly (a mandoline is good here), toss with the lemon juice and arrange in the baking tin on top of the caramel (start with a few pieces in the middle with the skin outermost, then add pieces around in a circle until you have covered the bottom). Scatter over the rest of the apple evenly.

Cream the butter and sugar until light and fluffy, add the eggs a little at a time until well incorporated (if it looks like curdling, add a tablespoon or two of the flour).

Sift together the flour, baking powder, cinnamon, ginger and nutmeg. Fold through the egg mix, alternating with the milk. Add the walnuts to the mix then spoon on top of the apples. 

Bake for 50-60 mins or until a skewer inserted into the cake comes out clean. Leave to cool for 10 mins before turning out onto a serving dish. Drizzle with apple syrup just before serving with some lightly whipped cream.

Ingredients

For the caramel:

125g sugar

3 tablespoons water

50g butter

For the cake:

3 Granny Smith apples

juice of 1 lemon

150g butter, softened

150g caster sugar

2 eggs, lightly beaten

200g plain flour

2 teaspoons baking powder

½ teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground nutmeg

125g milk

100g walnuts, roughly chopped

apple syrup for drizzling

lightly whipped cream to serve

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