Lovely moist cake with a rich topping of toffee, caramel apples and a nice crunch of toasted walnuts on the bottom. A great way to finish off a family dinner, especially with a large scoop of vanilla icecream. Yum.
Upside down toffee apple cake
- 25 g Nuttalex
- 1 red delicious apple (finely sliced)
- 85 g brown sugar
- 2 red delicious apple (coarsely grated)
- 110 g brown sugar
- 180 g self raising flour
- 1.5 teaspoons mixed spice
- 80 ml sunflower oil
- 1 teaspoon apple cider vinegar
- 180 ml water
- 1 lemon (zested)
- 80 g walnuts (chopped)
- 40 g walnuts (chopped)
- 30 g brown sugar
Preheat the oven to 180ºC and grease and line the base of a 23cm square cake tin.
Melt 85g of the sugar and the margarine in a pan, then pour into the prepared tin. Top with the sliced apple in a single layer.
Combine the flour, sugar and mixed spice in a bowl.
In a separate bowl, combine the oil, water, vinegar, grated apple and lemon zest.
Mix the dry ingredients with the wet, quickly and thoroughly.
Stir the walnuts into the batter, then pour over the layer of apples in the cake tin.
Combine the walnuts and sugar. Sprinkle over the batter and gently pat into the batter.
Bake for 30 minutes, or until a skewer comes out clean. Leave the cake to cool for 5 minutes before turning out.
Store in the cupboard in an air tight container.
Adapted with thanks from http://www.jamieoliver.com/recipes/fruit-recipes/vegan-toffee-apple-upside-down-cake/