What to do with left over apples and you don’t want to make an apple pie? For something different – make an upside down cake!
This recipe is courtesy of Tried and True.
There is nothing difficult about this recipe.
Apple Upside Down Topping
3 small apples, cored and thinly sliced (peeling is optional)
3 tablespoons brown sugar
2 cups almond meal
1/2 cup caster sugar
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon mixed spice
1/8 teaspoon ground cloves
1) Grease and line the base and sides of a round 9 inch (22cm) cake tin. Preheat oven to 160 degrees Celsius, fan forced.
2) Quarter and core the apples and cut into thin crescent shaped slices. You can peel them if you want to but this is not essential. I used Granny Smith apples and I peeled them.
3) Place apple slices into a heatproof bowl covered tightly with glad wrap and microwave for approx 2 – 3 minutes until softened.
4) In a medium bowl, whisk together the almond meal and spices until combined.
5) Stir the brown sugar into the hot from the microwave apple slices, microwave again, covered, another 20 seconds. Stir to evenly coat.
6) Strain the sugary syrup from the apples and reserve for later.
7) One by one, arrange the apple slices concentrically in the base of the prepared tin, overlapping them, trying to fit them all in, the more apple the better.
8) In a large bowl, beat the eggs, vanilla and sugar on high for 8-10 minutes until light, fluffy and thick. You really need to do it for this amount of time. (I set the timer for 10 minutes!).
9) Once mixture has thickened to an almost meringue-like consistency, gently fold through the almond meal and spice mixture until just combined being careful not to over mix so as to not lose the incorporated air.
10) Pour cake mixture over the arranged apples, smoothing down with a spatula.
11) Bake in preheated oven for 50-60 minutes until golden brown and springy in the centre to touch, or skewer comes out clean.
12) Leave to sit for 10 minutes before flipping upside down onto serving plate.
13) Remove paper lining and then pour over the remaining sugar syrup. Serve warm or cold.
This cake is very light and incredibly moist. It’s such a quick and easy cake to make. And it looks good!
“An apple? Have you ever been tempted by an apple? I would have been like, ‘cover it in caramel and come back to me. You got any cake back there?'” ~ Jim Gaffigan