Experimenting with Upside Down Cake - This Time with Green Apples, and It's Low Sugar
For the batter -
200g unsalted butter
3 large eggs, lightly beaten
80g fine brown sugar
1 teaspoon baking powder
1 teaspoon vanilla essence
6 tablespoons milk
For the base -
3 green apples, cored and sliced, cooked in boiling water for about 8 minutes, drain and set aside
60g golden syrup (I'm still doing this cheat, so much easier)
5 glacé cherries, cut into halves
- Preheat the oven to 180°C.
- Grease an 8" square glass baking dish.
- Pour the golden syrup into the dish, heat in the oven for 2-3 minutes. Remove from the oven and tilt the dish around to spread the syrup evenly, all the way to half way up the side of the dish.
- Arrange the cooked apple slices at the bottom and place half a glacé cherry in the hole of each apple ring.
- Sift the flour together with the baking powder.
- Cream the butter and sugar in a large bowl, until fluffy. Gradually beat in the eggs and vanilla essence, mix well, then slowly fold in the flour and milk till the mix is smooth.
- Pour the mixture into the baking dish, and level the surface.
- Bake for 30-35 minutes, or until golden. To test, insert a skewer into the centre. It should come out clean if it's done. I've reduced baking time as the dish I'm using is a lot wider, hence a thinner batter. With my oven, it actually was done at about 30 minutes.
- Leave to cool in the dish for 30 minutes.
- Upturn the cake onto a shallow dish. To make it easier to come off, I just lightly shake it a few times right to left then front to back.
To my surprise, it tastes fine though the apple became a little on the soft side and quite hard to handle. If I ever want to bake this again I may try to cook the apples over shorter time, or make ahead my own apple in syrup which might help keeping the apple slices more intact.