Caramel apple upside down cake
Resident pudding chef Phil Vickery shares his favourite topsy turvey pudding
RECIPE DETAILS
- Servings:4
- Prep time:10min
- Cook time:15min
- Dish type:Puddings & Desserts
- Difficulty:Quick & Easy
- Cuisine:Cake
- Chef:Phil Vickery
- Programme:
Ingredients
cake mix110g/4oz butter
110g/4oz soft brown sugar
110g/4oz self-raising flour
1 tsp baking powder
55g/2oz flaked almonds
2 eggs, beaten
base30g/1oz butter
30g/1oz soft brown sugar
½ lemon, juice only
2 Bramley apples, peeled, cored and quartered
Preparation
1. Preheat the oven to 200C/400F/Gas 6.
2. For the cake mix, cream together the butter and sugar in a large mixing bowl.
3. Add the flour and the baking powder, mixing well, as you do.
4. Stir in the flaked almonds, then gradually add the beaten eggs, to form a cake batter.
5. For the base, heat the butter in a medium non-stick, oven-proof frying pan, over a medium heat.
6. When the butter begins to melt, add the sugar, and allow to begin to caramelise, then add the lemon juice.
6. Add the quartered apple wedges to the pan, tossing well, to thoroughly coat them in the caramel, and continue heating through for two minutes.
7. Pour the cake batter over the top of the apples, then place the pan into the hot oven, to cook for 10-12 minutes, or until golden.
