My goodness … I can’t help myself … I do love a good apple cake!

This cake is very easy to put together, but can look impressive with the lovely apples sitting prettily on top … I have used both red and green apples in this recipe, but my preference is for green apples … I love their tartness.

If you don’t wish to glaze this cake, you can simply dust it generously with cinnamon sugar … you will find over the course of a couple of days the cinnamon sugar will absorb a little into the cake, so just dust it lightly again before serving if it’s for guests.  Always adds a nice touch.

This batter is not a really “smooth” one due to the apples and the oats, but I like that sturdier consistency in this cake.

Keeps well for a few days in a sealed container … and if you really want to treat yourself, lightly warm a slice before drizzling with some maple syrup and serving with either vanilla bean ice-cream or custard!  Am I giving away too many of my own secrets!!!

Upside Down Spiced Apple Cake

 

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Prep time

10 mins

Cook time

1 hour 15 mins

Total time

1 hour 25 mins

 

Author: Gina @ The Passionate Pantry

Serves: 1 cake

Ingredients

FOR BASE OF TIN

• Butter to spread on base of tin
• 4 tsp dark muscovado sugar, or dark brown sugar
• 2 large apples, cored, cut into 8 wedges each (depending on size of apples you may have a few pieces left over … use them as part of the 500g quantity you need for the cake batter)
  
  

INGREDIENTS FOR BATTER

• 500g apples (about 3 medium), washed, cored and cut into quarters (500g weight is to be put into the TM bowl)
  
  
• 200g light olive oil
• 200g light muscovado sugar, or brown sugar
• 3 x 60g eggs, room temperature
• 150g sour cream
  
  
• 380g white spelt flour, or plain white flour
• 60g rolled oats
• 3 tsp baking powder
• 1 ½ tsp bi-carb soda
• 1 tsp sea salt flakes, or ½ tsp fine sea salt
• 3 tsp ground cinnamon
• 3 tsp ginger
• 1 tsp allspice
• ½ tsp nutmeg
  
  
• ½ cup apricot jam or marmalade
• 1 tbls filtered water

Instructions

1. Pre-heat oven to 160 degrees fan forced, and place rack into middle of oven
2. Line a 24cm cake tin (base measurement) with baking paper
3. Spread butter lightly over base of tin and sprinkle with the dark brown sugar
4. Place apple wedges in a circle on the base, starting from just inside the rim and working your way around the tin (you may not use all the pieces so they can be added to the 500g you need for the batter ... or you can eat them!)
5. Place 500g apple pieces into TM bowl and chop 5 seconds x speed 6, scrape down sides
6. Add oil, sugar, eggs and sour cream and mix 10 seconds x speed 5, scrape down sides
7. Add flour, oats, baking powder, bi-carb soda, salt, spices and mix 10 seconds x speed 5
8. Scrape around top of bowl, and mix for another 2 seconds x speed 5 to ensure all the mix is incorporated
9. Pour batter gently over apples in cake tin being careful not to dislodge them (I find it easier to use a large spoon to place some batter around the apple pieces securing them in position, before pouring the rest of the batter on top)
10. Bake for 60 minutes, turn tin around and bake for a further 15 minutes or until a skewer inserted comes out clean (it took 1 hour and 15 minutes in my oven)
11. Allow cake to rest for 20 minutes before turning out onto a cake rack to cool
12. Whilst cake is still warm mix apricot jam or marmalade with the filtered water, heat lightly in a pan to melt the jam and combine with the water, then pass through a sieve to remove any lumps to give a clear finish … spread generously over top of cake taking it right to the edge (you may have some leftover if your jam does not have a lot of flesh but it is best to have more than you need as you don’t want to have too little)
13. Allow to cool completely before cutting and serving

Notes

This cake is very easy to put together, but can look impressive with the lovely apples sitting prettily on top ... I have used both red and green apples in this recipe, but my preference is for green apples ... I love their tartness.

If you don't wish to glaze this cake, you can simply dust it generously with cinnamon sugar ... you will find over the course of a couple of days the cinnamon sugar will absorb a little into the cake, so just dust it lightly again before serving if it's for guests. Always adds a nice touch.

This batter is not a really "smooth" one due to the apples and the oats, but I like that sturdier consistency in this cake.

Keeps well for a few days in a sealed container ... and if you really want to treat yourself, lightly warm a slice before drizzling with some maple syrup and serving with either vanilla bean ice-cream or custard! Am I giving away too many of my own secrets!!!

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