Upside-down Apple and Cardamom Cake
Time: 1hr 10mins / Serves: 10-12
Ingredients
Caramel & Apples
4 tbsp Sugar
2 tbsp Butter
2-3 medium Apples
Cake
150g Butter (room temperature)
50g Neutral Oil (sunflower or vegetable)
200g Sugar
4 Eggs
200g Flour
2tsp Baking Powder
1½ tbsp Ground Cardamom
1½ tsp Cinnamon
½ tsp Ground Cloves
½ tsp Nutmeg
3 tbsp milk
Pinch salt
Method
Preheat oven to 160°C Fan/180°C
Line a cake tin (approx 9 inch) with baking paper and set aside
Slice the apples into wedges about ¼ inch thick and set aside
Add the sugar to a pan on low heat, and as it begins to melt give the pan a little shake
Once the sugar has just about melted (it should be only slightly golden and there may still be a few sugar crystals remaining), add the butter and stir in until melted then take off the heat
Pour the caramel (melted sugar and butter mixture) into the lined cake tin and spread it out a little if needed
Line the apples on top of the caramel, filling the cake tin’s base (you can add a couple of layers if you have lots of apples!) then set aside
For the cake batter, add the softened butter and oil to a mixing bowl, then beat with a wooden spoon, whisk or electric whisk until relatively combined
Add in the sugar and beat until smooth
Add in the eggs one at a time, beating well after each one until the mixture is light and airy
Into a separate bowl add the flour, baking powder, spices and salt and mix well
Add the flour mixture & the milk to the wet mixture (butter, oil, sugar and eggs) and stir well with a wooden spoon or spatula until the flour has just combined, being sure not to over mix
Layer the cake batter on top the apples in the cake tin, as smooth out the batter
Bake for approx 40 mins, or until the cake is golden and springs back when lightly pressed in the centre
After it has cooled for about 15 mins, flip the cake onto a serving plate and remove the cake tin and baking paper gently
Serve & Enjoy!
