Upside-down apple cake with calvados glaze
- May 2014
- Serves 12
- Hands-on time 45 min, oven time 50-60 min
Great for teatime but also a wonderful dessert. Serve this apple cake recipe warm with lots of pouring cream instead of the calvados glaze if you want.
- 22.1g (10.2g saturated)
- 42.1g (34.4g sugars)
- 200g unsalted butter, softened, plus extra for greasing
- 225g caster sugar
- 3 large free-range eggs
- 125g ground almonds
- 125g self-raising flour
- Pinch salt
- 2 tsp ground cinnamon
- 5 eating apples (such as braeburn), peeled and cored, 2 chopped, 3 cut into thin slices
For the calvados glaze
- 100g caster sugar
- 2 tbsp calvados mixed with 1 tbsp water
- Heat the oven to 180°C/fan160°C/ gas 4. Grease and line a 23cm round cake tin. In a large mixing bowl, beat the butter and 225g caster sugar with an electric hand mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the ground almonds, flour, salt and cinnamon until combined, then fold in the chopped apples.
- Arrange the apple slices in the base of the prepared cake tin, then spoon over the cake batter. Bake for 50-60 minutes on the middle shelf until a skewer pushed into the centre of the cake comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
- When the cake is completely cool, make the glaze (see tips). Put the 100g caster sugar in a frying pan over a low heat and gently melt, swirling the pan occasionally. Once melted, let it bubble to a rich caramel, then remove from the heat. Add the diluted calvados (be careful as it will splutter), then pour the glaze into a small bowl to cool a little. Brush the glaze all over the cake just before slicing.
Glaze the cake just before you’re ready to slice it – any sooner and the syrupy glaze will be absorbed into the sponge.
You can make the cake the day before, then keep, unglazed and wrapped in baking paper, in a cool, dark place, or freeze it unglazed for up to 3 months. Defrost before glazing.
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