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Cakes

Upside Down Apple Cake

Name: Upside Down Apple Cake
Prep time: 15 min
Cook time: 40 min
Yield: 8
Ingredients: TOFFEE; ½ cup Chelsea Dark Cane Sugar (100g); ¼ cup Chelsea Caster Sugar (55g); 2 Tbsp water; 1 large Granny Smith apple, peeled, cored and finely sliced; CAKE; 185g butter, softened; ¼ cup Chelsea Dark Cane Sugar (50g); ¼ cup Chelsea Caster Sugar (55g); 2 large eggs; ¾ cup Edmonds Self Raising Flour (113g); ½ cup almond meal (70g)

Preparation

15 mins

Bake

40 mins

Difficulty

Easy

Servings

This gorgeous cake is an absolute show stopper. It uses Chelsea Dark Cane Sugar for maximum caramelisation and toffee flavour.

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Ingredients
Method

Ingredients

TOFFEE

½ cup Chelsea Dark Cane Sugar (100g)
¼ cup Chelsea Caster Sugar (55g)
2 Tbsp water
1 large Granny Smith apple, peeled, cored and finely sliced

CAKE

185g butter, softened
¼ cup Chelsea Dark Cane Sugar (50g)
¼ cup Chelsea Caster Sugar (55g)
2 large eggs
¾ cup Edmonds Self Raising Flour (113g)
½ cup almond meal (70g)

Chelsea Products in Recipe

Dark Cane Sugar

A moist, dark brown sugar...

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Caster Sugar

The fine crystal of Chelsea...

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Reviews

7

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Method

Preheat oven to 180°C bake / 160°C fan bake. Lightly grease a 21-22cm round cake tin and line with baking paper.

TOFFEE : Place Chelsea Dark Cane Sugar, Chelsea Caster Sugar and water in a small saucepan. Bring to the boil, then simmer for 3-4 minutes.

Remove from heat and tip into base of prepared pan. Allow to cool. Arrange apple slices on top (slightly overlapping).

CAKE : Place Tararua Butter and sugars in a large bowl. Using an electric mixer, beat until pale and creamy. Add eggs one at a time, mixing well after each addition.

Fold in Edmonds Self Raising Flour and almond meal.

Spoon batter over apples and bake for 30-35 minutes, until cooked through. Allow to cool for 10 minutes before inverting onto a platter. Serve warm with cream or ice cream.