Caramelised apple cake with Cointreau custard

Name: Caramelised apple cake with Cointreau custard
Total time: 55 min
Yield: Serves 6
Cuisine: British
Ingredients: 3 apples cored and sliced; 150g butter softened; 25g light brown muscovado sugar; 125g golden caster sugar; 2 eggs beaten; 125g self-raising flour; 1 tsp baking powder; 1 tsp ground cinnamon; 1 × 500ml tub fresh vanilla custard; a dash Cointreau or brandy

Published: December 19, 2014 at 2:32 PM

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Serves 6

Easy

Total time: 55 mins

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This caramelised upside-down cake makes a sophisticated and indulgent dessert that is best served warm with the Cointreau custard

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Alternatives

Complete the dish

Bake this impressive caramelised apple cake, then check out our toffee apple cake, Dorset apple cake, invisible apple cake. apple crumble cake, apple upside-down cake and more apple recipes.

Ingredients

Nutrition

3 apples

cored and sliced
150g butter

softened
25g light brown muscovado sugar
125g golden caster sugar
2 eggs

beaten
125g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
1 × 500ml tub fresh vanilla custard
a dash Cointreau or brandy

Nutrition: per serving

kcal508
fat28.1g
carbs61.8g
fibre1.6g
protein7g
salt0.96g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Put the apples in a large, non-stick frying pan with 25g butter and muscovado sugar and cook over a medium heat for 3-4 minutes, until just tender and caramelised, stirring occasionally. Remove from the heat.
step 2

To make the cake, butter and line a 20cm round, deep cake tin. Using a slotted spoon, arrange the apples in the base, reserving the syrupy pan juices. Beat the remaining butter and sugar together until fluffy. Gradually beat in the eggs, then sift in the flour, baking powder and cinnamon. Fold in gently until combined, then spoon the mixture on top of the apples. Level the surface and bake for 30-35 minutes, or until springy to the touch.
step 3

Leave to cool in the tin for 5 minutes, then turn out on to a serving plate. Spoon over the reserved syrupy juices, slice and put on serving plates. Warm the custard and stir in the cointreau or brandy. Pour over the cake and serve.

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