Apple upside-down cake

Name: Apple upside-down cake
Total time: 1 h 20 min
Yield: Serves 6
Cuisine: British
Ingredients: 100g butter plus a little extra for the tin; 100g dark muscovado sugar; 100g self-raising flour; 1 tsp baking powder; a large pinch ground ginger; a large pinch ground cinnamon; 2 eggs; to serve whipped double cream or ice cream; 50g butter; 50g golden caster sugar; 2-3 whole star anise; 3-5 apples cored and cut into thin slices

Lulu Grimes

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Serves 6

Easy

Total time: 1 hr and 20 mins

A star rating of 5 out of 5.6 ratingsRate

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Make this impressive apple upside-down cake for an easy dinner party dessert or family pudding, featuring sticky apple slices and a hint of star anise

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Alternatives

Complete the dish

Try our apple upside down cake then check out our Dorset apple cake, toffee apple cake, spiced apple cake, invisible apple cake, apple crumble cake, pineapple upside-down cake and autumn cake ideas.

Ingredients

Nutrition

100g butter

plus a little extra for the tin
100g dark muscovado sugar
100g self-raising flour
1 tsp baking powder
a large pinch ground ginger
a large pinch ground cinnamon
2 eggs
to serve whipped double cream or ice cream

APPLE TOPPING

50g butter
50g golden caster sugar
2-3 whole star anise
3-5 apples

cored and cut into thin slices

Nutrition: per serving

kcal406
fat22.7g
carbs44.9g
fibre2.3g
protein4.2g
salt0.9g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Make the topping by melting the butter and caster sugar together in a pan with the star anise until the sugar has dissolved. Leave to cool a little. Pour into a buttered 20cm springform cake tin or cake tin without a loose base. Put the star anise on opposite sides of the cake. Use the apple slices to line the base of the tin, placing them in concentric circles.
step 2

Beat the butter and muscovado sugar until it is pale and creamy, then beat in the flour, baking powder, ginger, cinnamon and eggs, along with a pinch of salt. Spoon this onto the apples and level the top.
step 3

Bake for 30-35 minutes or until the sponge is cooked through. Leave to cool for 5 minutes, then turn out the cake carefully onto a plate. Serve with cream or ice cream.

Authors

Lulu GrimesManaging editor

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A star rating of 5 out of 5.6 ratings

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