Caramel Apple Upside Down Cake

Makes 1 Cake

INGREDIENTS:

For the apples

150g lightly packed brown sugar

60g butter

1 tsp vanilla extract

½ tsp ground cinnamon

Pinch of sea salt

2 apples, peeled, cored, quartered and sliced (about inch thick)

For the cake

120g unsalted butter, softened

200g caster sugar

100g lightly packed brown sugar

2 large eggs 

1 tsp pure vanilla extract

180ml milk

220g plain flour

1 tsp baking powder

2 tsp ground cinnamon

1 tsp sea salt

¼ tsp ground nutmeg

METHOD:

Pre-heat the oven to 180oC (fan) or Gas Mark 4 and grease a 9-inch round spring form cake tin.

Place a small saucepan over a medium heat, and melt the brown sugar, butter, vanilla, cinnamon, and salt. Cook until slightly thickened, about 4-5 minutes.

Pour the caramel sauce into the prepared tin and layer apples on top. 

Place the sugars and butter in the MUM Kitchen machine (or cake mixer) and beat together until they are light and fluffy. Add one egg at a time, then add the vanilla extract. Next pour in the milk, and keep whisking until incorporated. Tip in the flour, baking powder, cinnamon, salt, and nutmeg. 

Pour the cake batter over the apples and bake in the pre-heated for 1 hour.

Once baked allow the cake to cool in the pan for 15 minutes then invert onto a cooling rack and let cool completely before slicing.

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