Warriston recipe of the month
A monthly recipe using produce harvested from the Warriston site. Find more in our recipe archive
November 2018—Up-side-down apple cake bake
2018 has been a fantastic year for apples. This is an easy and quick way to use up some of this year's bumper crop. I use Bramleys as the cake mix is quite sweet so a slightly tart cooking apple works well.
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Photos and text: NM
Cuts into 16 pieces so it's great for sharing and special occasions. It's freezable too.
Ingredients:
Method:
Remember you can freeze this cake for future enjoyment. It's good warmed up with a little crème fraiche.
Ingredients:
- 450g cooking apples (such as Bramley)
- juice of ½ lemon
- 225g butter, softened
- 280g golden caster sugar
- 4 eggs
- 2 tsp vanilla extract
- 350g self-raising flour
- 2 tsp baking powder
- demerara sugar, to sprinkle
Method:
- Heat oven to 180C/fan 160C/gas 4. Butter and line a rectangular baking tin (approx 27cm x 20cm) with parchment paper.
- Peel, core and thinly slice the apples then squeeze the lemon juice over. Set to one side.
- Place the butter, caster sugar, eggs, vanilla, flour and baking powder into a large bowl and mix well until smooth.
- Sprinkle a little caster sugar on the parchment paper in your tin and cover the base with one layer of sliced apples.
- Spread half mixture on top of the apples in the prepared tin. Arrange half the remaining apples over the top of the mixture, then repeat the layers.
- Sprinkle over the demerara sugar.
- Bake for 45-50 mins until golden and springy to the touch.
- Leave to cool for 10 mins, then turn out of tin on to a rack and remove paper. The apple layer at the bottom of the tin should be slightly caramelised and makes a nice looking 'top' layer once the cake is cooled and cut.
- Cut into bars or squares.
Remember you can freeze this cake for future enjoyment. It's good warmed up with a little crème fraiche.
