Upside down toffee apple cake

Upside down toffee apple cake

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

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert

Ingredients

Apple top

  • 25 g Nuttalex
  • 1 red delicious apple finely sliced
  • 85 g brown sugar

Batter

  • 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

Crunchy base

  • 40 g walnuts chopped
  • 30 g brown sugar

Instructions

Apple top

  • 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.

Batter

  • 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.

Crunchy base

  • 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.

Notes

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/


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