- 100g / 4oz margarine
- 100g / 4oz caster sugar
- 1 tsp vanilla essence
- 200g / 8oz plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarb of soda
- 1 teaspoon cinnamon
- 2 medium eggs
- 100ml milk
- 1 large cooking apple (eg bramley)
- 50g / 2oz soft brown sugar
Upside Down Apple Cake,
Upside Down Apple Cake Recipe
By Wendy, Newcastle Upon Tyne, 37
This is simple Upside Down Cake uses Apple’s instead of the traditional Pineapple, and includes a classic caramel topping. For Pineapple Upside Down cake you can simply substitute the Apple for Pineapple
- Pre-heat your oven to 180°C/ 360°F/ Gas Mark 4
- Grease an 8″ round baking tin
- Cream the margarine, sugar and vanilla essence together using an electric mix (until soft and creamy)
- Sift in the flour, cinnamon, baking powder and bicarbonate of soda
- Add the eggs and milk
- Mix together until smooth, creamy and batter like
- Sprinkle the baking tin with half of the brown sugar
- Peel and core the apples. Slice half of the apple into thin rings and place into the baking tin on top of the brown sugar.
- Sprinkle the remaining brown sugar onto the apple rings
- Chop the remaining apple into fine pieces and stir into the batter
- Pour the batter onto the apples
- Cook for 40 – 45 minutes or until golden brown and an inserted knife comes out clean
- Remove from oven and leave in the tin for 10 minutes to cool
- Then gently run a palette knife around the edge of the tin to loosen the cake and turn it onto a cooling tray
- Serve warm with double cream or custard
Comments: For Pineapple Upside Down Cake simply substitute the apple with half a fresh pineapple.
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