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Upside Down Toffee Apple Cake
Method
Preheat oven to 190C
1. Line a deep 20cm sponge tin with paper liner
2. Melt the butter, add the demerara sugar and cinnamon and stir until the sugar has dissolved
3. Remove from heat
4. Core and peel the apples and slice them into the pan
5. Toss them until well coated then turn them into the prepared tin and spread evenly
6. Beat the eggs then add all the remaining ingredients except the water
7. Beat until mixed with a wooden spoon
8. Beat for a further minute then add the warm water and beat again
9. Spoon the mixture over the apples, level the top and bake for 35 - 40 minutes or until golden brown - DO NOT BURN!
10. Remove and cool for a few minutes then turn out onto and serving plate
11. Slice and apply vanilla ice cream or fresh cream - Tasty
Ingredients
- 25g butter
- 2 tbsp demerara sugar
- ½ tsp Ground Cinnamon
- 3 eating apples. peeled. cored and sliced
- 3 large eggs
- 150g Self-raising flour
- 1 tsp baking powder
- 150g castor sugar
- 150g soft margarine straight from fridge
- 1 tbsp Warm Water
Comments Add your comment
Gorgeous pudding, the cake is so light and moist. all my family loved it, and so easy to make
by june c on Fri Sep 10 2010 reply to this comment