This cake is quick to make, can be served warm or cold and will keep for several days in the fridge (as long as it is covered). We had some Granny Smith apples lurking n the fridge and Hubby very kindly peeled, cored and sliced them then cooked them in a little water until they were soft. I think he had apple sauce in mind, but G S's don't cook down like Bramleys do, so I used my pineapple upside down cake recipe to turn them into something delicious. The caramelised base was just the right compliment to the apples and the cake was wolfed down by everyone. I served it warm with ice cream but it is equally delicious with cream. I think you could make this cake without cooking the apples first, just put them in a little water with lemon juice to keep them from going brown while you assemble the cake.
|The finished cake. Note the caramel glaze.|
4 or 5 firm apple, peeled, cored and sliced
For the glaze:
1 Tablespoon butter
4 Tablespoons golden syrup
1 Tablespoon soft brown sugar
For the cake batter:
4 oz of butter or soft margarine
4 oz sugar
6 oz self raising flour, sifted
3 Tablespoons milk
Preheat oven to 180 C or 350 F.
Melt butter, golden syrup and brown sugar in the bottom of your cake pan. (I used a 9 " tart tin.)
Revoke from oven and grease the sides of the tin.
Carefully place apples slices on top of the warm glaze.
Cream butter and sugar.
Add eggs and beat well.
Fold in the flour by hand and add enough of the milk to make the batter a dropping consistency.
Drop the cake batter by large spoonfuls onto the apples, taking care not to move them about.
Place the cake tin in the oven and bake for about 25 minutes.
Check that the cake is cooked by inserting a skewer into the centre of the batter. If it comes out clean, the cake is done.
Remove from the oven and allow to cool in the pan for 5 minutes.
Run a knife around the edge of the pan.
Place a plate on the top of the cake and flip it over.
Serve warm or cold with cream or ice cream.
|There weren't many slices left by the end of the evening.|