Editor’s note: Please make very welcome Styling You’s new food writer. We’re excited to have Jennifer Schmidt, food stylist and blogger at Delicious Everyday on board. I know you’re going to love what she’s cooking for us.
Call me old fashioned, but I love a good upside-down cake!
I first fell in love with upside down cakes in home economics class when I made a pineapple upside down cake. As delicious as a pineapple upside down cake is I love experimenting with different fruits and spices. My favourite is my orange and cardamom upside down cake closely followed by my fig upside down cake with honey and rosemary. But really any upside down cake is a good thing
There’s something so magical about the gorgeous sticky fruit laden bottom becoming the top.
This apple upside down cake is delicately spiced with cinnamon and ginger and has a soft delicate crumb under a sticky caramel apple topping.
It is the perfect excuse for afternoon tea!
So tell me, do you like upside down cakes? What is your favourite flavour combination?
- CARAMEL TOPPING:
- 90g caster sugar
- 2 tbs water
- 30g butter
- pinch of salt
- 3 apples (I’ve used Royal Gala)
- 190g unsalted butter, at room temperature
- 275g caster sugar
- 3 eggs
- 300g plain flour
- 60g almond meal
- 3 tsp ground cinnamon
- 1 1/2 tsp gound ginger
- 1 1/2 tsp baking powder
- 1/2 tsp bicarb soda
- 2/3 cup milk (dairy free is fine)
- Preheat the oven to 180 celsius and grease a 26cm cake tin and line the base and sides with baking paper.
- Begin by making the caramel for the topping. Place the sugar and water in a small saucepan and stir well. Place over a medium-high heat and bring to a boil. Let the sugar bubble away until it turns a pale golden and remove from the heat and add the butter. Stir well until all the butter is incorporated and pour into the base of the prepared cake tin. Don’t freak out if the caramel sets. Once it is in the oven the caramel will melt and secure the delicious apple topping.
- Peel and slice the apples. I like to use a mandoline to do this, but a sharp knife is perfectly fine. Just make sure the slices aren’t too thick otherwise the apples won’t soften. Top the caramel with apple slices, making sure to fill in any gaps with pieces of apple trimmed to size.
- In the bowl of an electric mixer cream the butter and sugar until pale and fluffy, around 10 minutes. Add the eggs, one at a time, beating well in between each addition, until well combined. Place the flour, baking soda, baking powder, cardamom and ground almonds in a bowl and stir to combine. Switch the mixer to it’s slowest speed and add half the flour mixture along with half the milk. When combined add the remaining flour mixture and milk and beat until the mixture just comes together.
- Carefully spread the cake mixture over the top of the apples and smooth the top. Bake for 45 minutes to 1 hour or until cooked. Remove from the oven and place on a cooling rack to cool for 20 minutes before inverting on a plate or cake rack to remove the cake from the tin.
Jennifer Schmidt is a freelance food photographer and stylist and the author of Delicious Everyday, Australia’s most popular vegetarian food blog. She believes life is too short to eat food that you don’t enjoy and loves creating recipes that celebrate good simple whole food and making the most of the amazingly abundant fresh produce we have available here in Australia. Follow Jennifer on Instagram @deliciouseveryday.