Tom Kerridge’s Apple Upside Down Cake

Straight from his new book ‘Tom Kerridge Cooks Britain’, the Michelin-starred chef makes his perfect apple upside down cake, using Granny Smith apples, brown sugar and cinnamon spice. Serve it with ice cream and we guarantee you’ll have a second slice.

Apple upside down cake

Servings: 8-10

Ingredients

A little softened butter or oil, for greasing4 British apples (e.g. Gala or Bramley), peeled, cut into quarters, cored, then each quarter cut in half

For the caramel: 150g powdered sugar 75 g butter cut into pieces 50 ml double cream

For the cake preparation: 225 g softened butter225 g light, soft brown sugar4 large free-range eggs2 teaspoons of vanilla paste225 g self-rising flour1 teaspoon of ground cinnamon½ teaspoon ground mixed spices A pinch of salt

Serve: Lightly whipped vanilla or double cream ice cream


Method

1. Preheat the oven to 180°C/160°C Fan/Gas. 4. Lightly brush a 23cm loose-bottomed round cake tin with soft butter or oil (to help the liner stick). Line the bottom and sides with baking paper, cutting a 28cm round of paper to line the bottom so that it extends a few cm over the side of the mold (this will seal the bottom edge and prevent the caramel from spilling over). Place the mold on a baking sheet.

2. To prepare the caramel, put the sugar in a small, deep, heavy-based saucepan and place over medium-high heat. When it begins to melt, gently swirl the pan to encourage even melting. When the sugar syrup turns a dark caramel color, remove the pan from the heat and add the butter and cream. The mixture will bubble at first, so let it settle then stir with a wooden spoon. Return the pan to the heat and stir for 2 minutes until combined.

3. Carefully pour the caramel onto the bottom of your lined cake pan. Starting at the edge of the mold, arrange the apple pieces, cut side down, in concentric circles on top of the caramel, pressing them tightly together. Set aside while you prepare the cake mix.

4. To prepare the cake batter, place the butter and sugar in a medium bowl and whisk using an electric hand whisk until the mixture is light and creamy. Add the eggs, one at a time, whisking well after each addition (don’t worry if the mixture starts to curdle at this point, once the flour is added it will be fine).

5. Add the vanilla paste, flour, cinnamon, mixed spices and salt and continue to whisk until smooth. Pour the mixture over the apples and smooth with the back of the spoon to create an even layer.

6. Bake in the middle of the oven for 45 to 50 minutes. To test, insert a cocktail stick into the middle of the cake: if it comes out clean, the cake is ready. Remove from oven and let sit for 5 minutes to cool slightly.

7. Remove the cake from the sides of the pan. Invert a large serving plate on top of the cake and invert both to flip the cake onto the plate – do this carefully as there may be hot caramel sauce underneath. Remove the bottom layer of parchment paper.

8. Cut the upside-down cake into quarters and serve hot, with a generous scoop of vanilla ice cream or whipped cream.

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