A twist on a tarte tatin, or a French version of an English upside down cake – however you look at it the caramelly-apples are tender cake are perfect with a cup of tea, or served still warm for pudding with cream or custard poured on top.
INGREDIENTS
25g Butter
50g Soft brown sugar
Two apples
225g caster sugar
225g butter
225g self-raising flour
1/2tsp bicarbonate of soda
4 eggs
1 tsp vanilla extracts
4 tbsp milk
METHOD
Grease and line a 20cm springform cake tin with butter and baking paper. Dot the base of the tin with 25g butter and 50g soft brown sugar.
Peel, core and slice two apples into 12 slices each and arrange around the cake tin on top of the butter and sugar.
In a large bowl cream together 225g caster sugar and 225g butter until pale and fluffy.
In another bowl whisk together 225g self raising flour with 1/2 tsp bicarbonate of soda.
Add four eggs one at a time to the butter mixture, alternating with the flour – don’t over mix. Stir through one tsp vanilla extract and four tbsp of milk.
Carefully spread the mixture over the apples. Bake at 170c for 40-50 mins until a skewer comes out clean.
Allow to cool slightly. Then turn out onto a plate and peel off the baking paper.
