This recipe is for Anneb54 who expressed an interest in upside down peach cake. Apologies Anne, I had to use apples instead of peaches but you can easily substitute fresh peaches once they come into season again.
I’ve had this recipe for years, and it has remained one of my all-time favourites because it’s so easy to make, and because I always have the ingredients on hand. Okay, let’s do it!
Ingredients
2 large Fuji applies
1/2 a cup of caster sugar
4 teaspoons of cinnamon sugar – 3 tspns of sugar to 1 tspn of cinnamon [optional]
100 gm of butter [unsalted or salt reduced] – at room temperature.
2 eggs beaten
1 cup self-raising flour
Method
1. Pre-heat the oven to 180C [or 350 F]. [I use my fan-bake setting and drop the temperature a little to compensate].
2. Grease a 4 cup pie dish, or 8 inch ring-form tin. I always use the ring-form because I find it so much easier to work with. I put aluminum foil over the base plate and close the ‘ring’ around it to get a nice tight seal. Then I butter the two together. The foil will make it easier to decant the cake once it’s baked. [Oh, and don’t be stingy with the butter!]
3. Peel the apples and slice them thinly [leaving out the core of course]. Arrange the slices over the base of your baking dish and sprinkle with cinnamon sugar [or just plain sugar if you prefer].
4. Cream the butter and caster sugar with an electric mixer. [If you forget to let the butter come to room temperature first, cut it into small chunks before trying to cream it with the sugar].
5. Add the beaten egg to the butter in about 4 go’s, beating the mix well between each addition. [At this point the mix could ‘curdle’ – i.e. begin to look granular – so I sprinkle about a teaspoon of the flour in with each addition of egg. The flour stops the curdling].
6. When all the egg has been added to the mix, sift the rest of the flour over the mix and fold in by hand. [If you’re lazy like me you can skip the sifting part without any dramas].
7. Spread the cake mix over the apple and bake for 35 – 40 minutes, or until golden brown and a skewer through the middle comes out clean. [If the tip of the skewer feels ‘sticky’ leave the cake a little longer].
8. Take the cake out of the oven. Gently run a knife around the inside of the pan, and then undo the ring-form. You will now have the cake sitting on just the base plate. Take a cake rack [cooling stand] and place it on top of the cake. Hold the rack in place with one hand as you carefully flip the cake over. Now hold the base plate by the aluminum foil and gently lift away. You should be left with the fruit on top.
Storing this cake is never a problem as we tend to eat it within two days. However once the cake has cooled, you should cover it with cling wrap.
And there you have your upside down apple cake! Serve hot or cold, with cream or ice-cream. or just plain. Trust me, this buttery cake is more than good enough to eat plain. And think of the calories you’d be saving. π
Enjoy!
Meeks
July 4th, 2013 at 4:51 pm
[…] Meeka’s Mind […]
LikeLike
June 15th, 2013 at 8:59 pm
I’m going to have to try this! Might have to post my 10 minute syrup sponge recipe (with improvised ingredients)!
LikeLike
June 15th, 2013 at 9:28 pm
I like the sound of that. Anything that gets me dessert in 10 minutes is GOOD. lol
LikeLike
June 13th, 2013 at 1:51 pm
Oh yum… I can imagine exactly how it tastes π
LikeLike
June 13th, 2013 at 1:55 pm
I have to admit I surprised even myself. Not a crumb was wasted. π
LikeLike
June 13th, 2013 at 1:18 pm
Yummy scrummy!! Thanks for posting for me!! I am going to make it this weekend — just right for a wet and dull Melbourne day. I will let you know how I get on.
I have just been battling cumquat marmalade over the last few days. At first it was too runny, so I had to dash to the supermarket to buy some setting agent. It’s helped, but is still a little on the runny side. However it is in the jars, and whoever eats it will just have to accept it as slightly runny. π
LikeLike
June 13th, 2013 at 2:00 pm
Gah… I’m in awe. I’ve never made jam of any sort. I did have a Fowlers set for a while and made some preserved fruit but never had the courage to try anything more involved, like jam. I’m sure it will taste divine. The bitterness of the cumquat would probably make it rather delicious with roasts, not just toast!
LikeLike
June 18th, 2013 at 5:38 pm
Jams and marmalades seem to be pretty straight forward, as long as you are prepared to go with a variety of consistencies. This marmalade has turned out quite well, not nearly as runny as I thought as I was bottling it.
I haven’t made your apple cake yet, but I will. My neighbour brought us a lemon cake she had made as a thank you for some help my partner had given her. We have been munching our way through that one.
LikeLike
June 18th, 2013 at 8:58 pm
Mmmm…. I like lemon cake too. lol Maybe one day we can have an aussie blogger get-together and share cakes, and maybe some jam?
I don’t bake often but I just finished baking about 50 tiny sugar buttons. They little biscuits about the size of a 20 cent piece. Dreadfully moorish. π
LikeLike
June 21st, 2013 at 11:35 am
An Aussie blogger get-together to share cakes (Should they be lamingtons?) — what a wonderful idea!
LikeLike
June 22nd, 2013 at 12:14 am
lol – I’ll take anything I can get. Not that I’ve got a sweet tooth of course. Just to keep the rest of you company. π
LikeLike
July 7th, 2013 at 4:38 pm
Just to let you know that I made the cake and it was as delicious as expected! It didn’t last long though……
LikeLike
July 7th, 2013 at 5:30 pm
lmao – I’m so glad you enjoyed it! But I did warn you about it not lasting. π -hugs-
LikeLike
July 7th, 2013 at 5:34 pm
lmao – I’m so chuffed the recipe worked and that you enjoyed it! But I did warn you about it not lasting. π -hugs-
LikeLike
June 12th, 2013 at 9:33 pm
Yum yum. This sounds delicious. *copy…. paste….* I think I might have to try it warm with custard!
LikeLike
June 12th, 2013 at 11:28 pm
Rats, I forgot to say custard. lol Yes, custard and/or cream would be my choices too.
LikeLike
June 12th, 2013 at 3:31 pm
Apologies for not replying sooner. The only way I can access Notifications is by looking at my blog as an outsider. π¦ It feels so weird commenting on my own blog like this.
LikeLike
June 12th, 2013 at 2:02 pm
Mmm….
LikeLike
June 12th, 2013 at 11:27 pm
lol
LikeLike
June 12th, 2013 at 12:23 pm
Sounds great! Nothing like apples with cinnamon & sugar. Add a big cup of coffee (or tea) and the cake will vanish as if by magic.
LikeLike
June 12th, 2013 at 11:27 pm
-grin- Yes, coffee and cake are made for each other. π
LikeLike
June 12th, 2013 at 12:11 pm
This looks delicious. I am going to have to try it. First I need to get some organic apples.
LikeLike
June 12th, 2013 at 11:26 pm
Oh of course, because of your allergies! You can used tinned fruit as well but you have to drain it so it doesn’t go too soggy.
LikeLike