Prep 1 hr
Cook 45 mins
This recipe is adapted from an Upside-Down Caramel Banana Cake recipe I found in Australia's 'Delicious' magazine. If you don't eat all of this cake immediately, it keeps well in the fridge. We just cut a couple of slices, put them on a plate, uncovered, and pop them into the microwave for a minute on HIGH. Serve drizzled with extra golden syrup and cream. If you want to try the Upside-Down Banana Cake, it's posted here as Upside-Down Caramel Banana Cake.
- 1 -2 cooking apple (enough to make one cup of diced apple)
- 2 tablespoons sour cream
- 180 g self-raising flour
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 90 g butter, at room temperature
- 180 g caster sugar
- 1 teaspoon vanilla extract
- 2 eggs, at room temperature
- 60 g butter
- 120 g brown sugar
- 1 1⁄2 tablespoons golden syrup
- 2 -3 cooking apples
- 1 tablespoon lemon juice
- Preheat oven to 180C (170C fan-forced).
- Generously grease a 24cm (9 1/2") round cake tin, approx 4.5cm (1 1/2") deep, with butter - a non-stick tin is best.
- Peel core and dice one or two apples - enough to give you once cup of diced apple.
- Place diced apple and 1 tablespoon of water into a microwave safe dish. Cover and microwave on HIGH for 4-5 minutes or until apple is cooked and very soft.
- Stir sour cream into stewed apple and mash very well or puree with a stick mixer or small blender. Set aside until needed.
- For the caramel topping, melt 60g butter in a small saucepan over a medium heat.
- Add brown sugar and golden syrup.
- Cook for 3 minutes, stirring occasionally.
- Pour caramel sauce into the prepared cake tin, tilting it to ensure it covers the base evenly.
- Now, sift the flour and spices together in a bowl, add a pinch of salt ONLY if you are using unsalted butter.
- Now, place the 90g butter and the caster sugar into a medium to large mixing bowl and beat with an electric mixer for 5 minutes or until light and fluffy.
- Add the vanilla extract and then the eggs, one at a time, beating well after each addition.
- Reducing the speed of your mixer to low, add the flour to the butter mixture and beat until just combined.
- Add the apple/sour cream mixture and beat briefly to combine.
- Now, peel, core, and quarter 2 or 3 apples and then cut each quarter into four slices.
- Place the lemon juice into a large bowl, add the sliced apple and stir gently to coat each slice with lemon juice.
- Starting at the outside edge of the cake tin, arrange the apple slices, overlapping each other, in a circle on top of the sauce.
- Now, arrange another circle of apple slices inside, but slightly overlapping, the first, and so on until you reach the middle of the tin.
- Reserve some smaller slices for the centre and arrange them, overlapping, as best you can.
- Now, carefully spoon the cake batter as evenly as possible into the tin, being sure not to disturb the apples.
- Warm a bread knife under the tap, shake off excess moisture, and use the knife to gently smooth the batter until it is spread evenly.
- Place the cake onto the centre shelf of a preheated 180C (170C fan-forced) oven and bake for 45-50 minutes (approximately 40 minutes in a fan-forced oven).
- The cake is cooked when it looks golden brown and the springs back when you touch it - if unsure, insert a skewer into the cake and, if it comes out clean, the cake is cooked.
- Remove the cake from the oven and let it sit for 3 minutes before running a knife around the rim to loosen the sides.
- Now, place a large plate upside down over the top of the cake tin and, being careful not to burn yourself, quickly invert the plate and the tin.
- Leave the cake tin to stand on top of the plate for 20 seconds before removing it.
- If any apple sticks to the top of the tin, simply remove them and press back into the cake.
- Serve warm, drizzled with extra golden syrup and serve with thick cream or ice-cream.
- If you have to make the cake in advance, it can be reheated for a couple of minutes in the microwave.
- If you wish to be really decadent and serve this cake as a dessert, consider making up a batch of the Caramel Sauce that goes with my Little Icky Sticky Puddings, recipe #88565, and serve it with vanilla ice-cream.