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Toffee Apple Upside Down Cake Recipe

Embrace autumn with this fabulous combination of toffee apple pieces on top of a moist wholemeal sponge.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine Baking
Servings 12 slices

Ingredients
  

Sticky Toffee topping

  • 50 g Soft brown sugar
  • 50 g unsalted butter

Cake

  • 2 tbspn Calvados Brandy or Rum are OK as substitutes
  • 3 medium eating apples
  • 50 g self raising flour
  • 50 g self raising wholemeal flour
  • 2 eggs
  • 1/2 tspn baking powder
  • 100 g Soft brown sugar
  • 1 tspn vanilla paste
  • 1 tspn cinnamon
  • 100 unsalted butter
  • 100 g raisins
  • 1/2 tube red gel food colouring optional

Toffee Sauce

  • 1/2 tube red gel food colouring optional
  • 4 tbspn Soft brown sugar
  • 3 tbspn Calvados Brandy or Rum are OK as substitutes
  • 50 g unsalted butter
  • 3 tbspn double cream

Instructions
 

  • First is to make the sticky toffee topping. You will need a small saucepan and a 21cm cake tin (not springform).
  • Melt the 50g butter in the pan, and add the 50g sugar until it has dissolved and starts to boil. If you are using the red food colouring, add 1/2 a tube now. Pour this straight into the cake tin (make sure you have greased it) and spread evenly.
  • Peel, core and dice the apples into small chunks and arrange on top of the sticky toffee in the cake tin.
  • The next step is making the sponge. Soak the raisins in the calvados overnight, or if you don't have time microwave the calvados and raisins together for 1 minute.
  • Cream the brown sugar and butter well with a whisk, then mix the eggs and vanilla in.
  • Add the flour (both types), cinnamon, and baking powder and mix well until smooth.
  • Drain the raisins and add to the cake mix.
  • Pour the cake mix over the toffee apple mix in the cake tin, and bake on 170' for 30-40 minutes until a skewer comes out clean.
  • Allow to cool for 15 minutes or so, then turn out carefully onto a cake stand or plate.
  • Finally if you want to serve with extra toffee sauce (optional). Heat the butter, calvados and sugar in a saucepan until dissolved and starting to bubble. Remove from the heat and add the cream and food colouring. Serve immediately.