Upside-Down Apple Cake
This easy wholemeal apple cake is quick to make and tastes delicious. The slightly caramelised apples pairs well with the subtle tones of cardamom and cider.
Afternoon Tea, Dessert
apples, cake, cardamom, cider, kefir, upside-down cake
Choclette @ Tin and Thyme
light muscovado sugar
seeds from 8 cardamom pods - ground
I used 180g wholemeal & 20g Free From Fairy gluten-free wholegrain flour
bicarbonate of soda
can use buttermilk or watered down yoghurt
dessert apples - cored and sliced
but not peeled.
(25g) demerara sugar
Pre-heat the oven to 180℃/350℉/Gas mark 4.
In a large bowl, cream the butter and muscovado sugar together until light and fluffy. Add in the cardamom pods and cream some more.
Beat in the eggs, one by one, adding a little of the flour if the mixture looks like curdling.
Sieve in the dry ingredients, including the
Free From Fairy gluten-free wholegrain flour
if using. Throw out any large pieces of bran remaining in the sieve. Gently stir until just incorporated.
Gradually add the cider followed by the kefir, stirring as you go.
Slice the apples and lay them on the bottom of a greased deep round 20cm (8") silicone mould or lined tin.
Sprinkle the demerara sugar over the top.
Scrape the batter from the bowl over the apples and level the top.
Bake for about 40 minutes or until the cake is firm to the touch and an inserted skewer comes out mostly clean.
Leave to cool in the tin, then turn out onto a serving plate so that the apple slices are on top.
calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.
Recipe from Choclette @Tin and Thyme