This cake has become a favourite at my current place of work, and whilst the cold days coming, this is a great cake recipe to use to bring back those warm feelings. Its pretty much an upside down apple cake.
Now this recipe is a bit of a cheats recipe as the apples i used in it are tinned, but you can use proper apples if you'd prefer.
Also, I cook larger quantities at work, so unless you have a big household, id half the quantities you'll see in the recipe, or you'll have A LOT of cake.
For the cake:
450 g / 16 oz Butter
450 g / 16 oz Light Brown Sugar
450 g / 16 oz Self Raising Flour
2 TBSP Golden Syrup
3 TBSP Cinnamon
2 Tins of Apples (385 g)
For the apples:
2 TBSP Light Brown Sugar
1 TBSP Cinnamon
1) Firstly drain the apples from the tin and place into a mixing bowl, add the tablespoons of sugar and cinnamon. Mix together so the apples have a nice coating.
2) In a separate bowl, mix the butter and sugar until creamed together, add the eggs one by one until all are added and mixed. Add the flour and cinnamon until there is a nice cake batter constancy.
3) In a greased tin or tin lined with grease-proof paper, spoon out the apples into the bottom of the tin and spread them out. then pour the cake mixture on top and put into a preheated oven for 20 minutes at 170 degrees.
4) When the cake is cooked, turn the oven down to about 150 degrees and leave for another 5 to 10 minutes. The reason for this is because the cake will be soggier due to the apples. Baking it for that bit longer will give a more caramelised look to the apples and the cake wont be soggy. So when you slice it you should have warm fruit and fluffy sponge, without any soggy mess!
5) When the cake is done, turn it out onto board so the tin is upside down and lift the tin off very carefully. (If you haven't used grease-proof paper, i would wait a bit longer before removing from the tin)
When ready, slice up and enjoy!! its great to be served with custard or even toffee sauce.