Upside-down apple and cinnamon cake
Rachel Allen's recipe is a perfect end to a special family meal or dinner party - enjoy any leftovers with a cup of tea the next day
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
Ingredients
50g butter
250g brown sugar
3 eating apples, peeled, cored and sliced 5mm (¼ in) thick
200g plain flour
1 tsp baking powder
½ tsp salt
¼ tsp bicarbonate of soda
1 generous tsp ground cinnamon
2 eggs
200ml buttermilk or sour milk
75ml vegetable or sunflower oil
Method
Melt the butter in a medium-sized ovenproof frying pan or baking tin (measuring 25cm (10in) in diameter). Stir in half the sugar and cook over a gentle heat for about 2 minutes. Add the apple — there’s no need to stir — and remove from the heat and set aside.
Sieve the flour, baking powder, salt, bicarbonate of soda and ground cinnamon in a bowl. Whisk the eggs in a measuring jug or small bowl and add the remaining sugar, buttermilk and oil. Mix together, then pour into the dry ingredients and whisk to combine into a liquid batter. Pour this over the apple in the pan. Place the pan in the preheated oven and bake for 30 minutes or until the cake feels firm in the centre.
Cool for 5 minutes before turning out by placing an inverted plate over the top of the pan and turning pan and plate over together in one quick movement. Serve warm or at room temperature with softly whipped cream.
Rachel's Favourite Food At Home is published by Collins
