I was trying to think what cake I should make my Dad to celebrate his birthday. I was toying with the idea of using the beautiful little daisy mandarins but decided on a moist, autumnal upside down cake using Batlow apples. I always worry when I make a cake from my own made up recipe but this turned out perfectly!!! The apple through the cake makes it lovely and moist and almond meal adds texture and gives it a large crumb. I used a little brown sugar for complexity and cinnamon and vanilla for extra flavour. For the topping, I sliced the apples crossways to show off that lovely star shape in the middle of the apple, and coated the slices with a honey butter mixture that was lovely and fragrant. I would highly commend this recipe to you. I’m pretty sure it got Dad’s approval. I think leftovers would be lovely just warmed through and served with a little custard or ice-cream.
For the cake
|4||free range eggs|
|2||apples, peeled and grated|
|2||cups||self raising flour|
For the topping, melt the honey and butter with the cinnamon. Peel the apple and slice it horizontally, so you have stars in the middle of the slices. Coat the slices with the honey mixture.
Grease and line a 23cm cake tin. Choose the best looking apple slice and place it in the middle of the tin. Fan the remaining slices around it. Pour over the honey mixture and set the tin aside.
Preheat the oven to 170oC.
To make the cake cream the butter and sugars together till pale and fluffy. Beat in the cinnamon and vanilla. Crack in an egg and beat till combined. Repeat with the remaining eggs. Add the apple and almond meal, then fold through the flour. Pour the batter into the tin and bake for about 45 minutes, or till a skewer inserted into the middle comes out clean. Allow the cake to cool in the tin before inverting onto a serving plate.
Serve warm or at room temperature with whipped cream or custard.