Thursday, June 14, 2012

Apple Upside-Down Cake

Tea time!

Some weekends are lovely enough just to be comfy at home, especially when there's cake  for tea.

I modified the original recipe a little, by adding Cointreau and poppy seeds in the cake. Here's the recipe:
3 apples , cored and sliced
150g butter , softened
25g light brown muscovado sugar
125g golden caster sugar
2 eggs , beaten
125g self-raising flour
2 tbsp poppy seeds
1 tsp baking powder
2 tsp ground cinnamon
a dash Cointreau

1.       Heat the oven to 180C/fan 160C/gas 4. Put the apples in a large, non-stick frying pan with 25g butter , muscovado sugar,  1 tsp cinnamon and Cointreau. Cook over a medium heat for 3-4 minutes, until just tender and caramelised, stirring occasionally. Remove from the heat.

2.       Butter and line a 20cm round, deep cake tin. Arrange the apples in the base, reserving the syrupy pan juices. Beat the remaining butter and sugar together until fluffy. Gradually beat in the eggs, then sift in the flour, baking powder and cinnamon. Fold in gently until combined, then spoon the mixture on top of the apples. Level the surface and bake for 30-35 minutes, or until springy to the touch.

3.       Leave to cool in the tin for 5 minutes, then turn out on to a serving plate.

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