DAY 4, UPSIDE-DOWN APPLE CAKE

Something for afternoon tea today. Delicious Upside-down apple cake with a salty caramel topping. Cook with the apples on the bottom and serve with the apples on the top!

Fantastic pineapple upside down cake made by Emily in Grade 10!

Ingredients

125g butter (room temperature)

125g fine sugar

2 large eggs

125mls milk

175g flour

1 tsp baking powder

1 tsp baking soda

1 tsp vanilla extract

For the topping

2 apples

50g butter (diced)

50g sugar

1/2tsp cinnamon

large pinch salt flakes (optional)

20cm cake tin

Method

·      Set oven to 180˚C.

·      Grease the base and sides of the cake tin (not loose-based or the apple caramel filling will leak through!)

·      Peel and core the apples. Cut into 5 even slices and arrange in the bottom of the tin.

·      Scatter over diced butter, sprinkle with sugar, cinnamon and salt.

·      Cream together soft butter and sugar until light and fluffy.

·      Whisk together the milk and the eggs in a jug.

·      Continue to mix whilst pouring in egg/milk mixture.

·      Sift in flour, baking powder and soda – fold in with a metal spoon or spatula - avoid over mixing.

·      Pour cake mixture over apples and smooth the top.

·      Bake in the centre of the oven for 35 minutes.

·      Leave to cool for 5 minutes before inverting on to a plate.

Dust with icing sugar and enjoy with a cup of tea!