This caramel apple cake is a little different to your usual upside down cake in that the fruit is slathered in a delicious caramel sauce and served drizzled with more caramel sauce. What is there not to love? As far as I’m concerned, not much!
Keyword Caramel Apple Cake, Upside Down Cake recipe
Grease a 23cm cake tin and preheat the oven to 170 degrees Celsius (340 Fahrenheit).
To make the caramel sauce combine the sugar and water in a small saucepan and place over a medium high heat. Cook until the mixture turns a dark caramel colour. Remove from the heat and add 25ml of the cream and 20g of the butter and mix to combine. Pour half the caramel sauce into the prepared cake tin.
Return the caramel sauce to the heat and add the remaining cream and butter and mix until combined. Remove from the heat and set aside.
Place the sliced apple on top of the caramel sauce, overlapping slightly.
To make the cake, sieve the flour, cornflour, baking powder and spices into the bowl of an electric mixer with a paddle attachment fitted. Add the butter and mix until just combined.
Combine the milk, eggs and vanilla extract in a jug and whisk to combine. With the mixer on its slowest speed add the milk mixture and mix until just combined.
Spoon the cake mixture over the caramel apples and bake until firm and golden, approximately 60 to 70 minutes.