Spiced Apple Upside-Down Cake

It’s apple week here at A Fresh Degree, and indeed it’s the perfect time of year for them. The nights are drawing in, it’s getting rather nippy and there’s not a lot more comforting than cooked apple- whether it be in a crumble, a strudel, or a cake. Christmas isn’t all that far away, and the spicing is a promise of good things to come.

Serves 6


2 cooking apples

50g butter

25g brown sugar

1-2 tsp. mixed spice

1-2 tsp. cinnamon

120g caster sugar

120g butter, at room temperature (don’t worry if you forget to take it out the fridge- I just microwave it at a low setting to soften it up)

2 eggs

120g flour

1 tsp baking powder

pinch of salt


1/2 tsp vanilla extract

A deep 9 or 10 inch tin.

(1) Grease the cake tin and preheat  the oven to 180 degrees centigrade.

(2) Peel the apple and chop into twelve segments, taking the cores out as you go (it’s alway fun to try and peel the apple all in one go).

(3) Melt the butter, brown sugar and spices in a saucepan until all the lumps are gone, and mix with the apples in a bowl (or the saucepan if it’s big enough).

(4) Arrange the apples in a pretty fashion on the bottom of the greased pan.


(5) Beat the sugar and butter together until it looks like sand.

(6) Beat the eggs into the butter and sugar mixture one by one (don’t worry if it separates a little! It will look lovely once the flour is mixed in). Add the vanilla extract.

(7) Fold the flour, salt and baking powder. Add a little milk (around half a tablespoon) until it’s at a nice consistency where the batter drops off the spoon.

(8) Smooth your lovely batter over your apples.

(9) Pop into the oven for around 30 minutes, until it’s a lovely golden brown and a knife/skewer inserted in comes out clean.

(10) Leave to cool in the tin for a few minutes, then turn out onto your most attractive plate. Share with your friends and enjoy!!!

This entry was written by Flossita and published on 15 November, 2013 at 9:32 pm. It’s filed under Baking, Cakes and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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