Upside Down Apple and Caramel Cake
Photography Josh Griggs.
Embrace the autumn vibes with a slice of this lightly spiced apple cake. Perfect for a dessert or afternoon tea.
Makes: 1 cake
INGREDIENTS
BASE
40 grams butter
70 grams brown sugar
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
2 medium apples, quartered, cored and very thinly sliced (peel on)
CAKE
200 grams plain flour
70 grams each brown sugar and caster sugar
2 teaspoons each baking powder and ground cinnamon
1 teaspoon each ground ginger and freshly grated nutmeg
150ml whole milk
85 grams butter, melted, cooled to warm
2 large eggs
1 teaspoon finely grated
lemon zest
2 teaspoons lemon juice
1 teaspoon vanilla extract
METHOD
EQUIPMENT: Lightly grease a 20cm fixed-base cake tin and line the base and sides with baking paper.
Preheat the oven to 180°C regular bake.
BASE: Put the butter, sugar, vanilla and cinnamon in a small pot and heat until the butter is melted. Bring to the boil then cook for 1 minute, stirring constantly.
Tip into the tin and tilt to evenly cover the base. Cool for 5 minutes. Arrange the apple slices, overlapping in the base (pack them tightly together as they will shrink on cooking).
CAKE: Whisk the flour, both sugars, baking powder and the spices together in a large bowl.
Whisk the milk, butter, eggs, zest, juice and the vanilla together in a jug then pour into the dry ingredients.
Use a large metal spoon to fold everything together. Carefully spoon the batter over the apples, trying not to dislodge them, and smooth the top.
Bake for about 40 minutes or until a skewer inserted into the centre comes out clean. Let the cake cool for 10 minutes.
Place a serving plate on top and invert the cake and plate together. Remove the baking paper.
Serve warm or at room temperature with cream, custard or ice cream.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.