| | Caramel and apple upside-down cake
Caramel and apple upside-down cake
Caramel and apple upside-down cake 4.3-5 9
  • Calories: 3098 kj
  • Fat: 28g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 170C. Grease and line the base of a round, loose-based 25cm cake pan. Starting from the edge of the pan, tightly pack apple wedges, skin-side down, in a ring, then pack remaining wedges into the centre. Remove wedges from pan, re-creating the formation on a work surface.
  2. Place 220g (1 cup) sugar and 180ml (3/4 cup) water in a small, heavy-based saucepan and stir over medium heat until sugar dissolves. Bring to the boil, then simmer to a dark caramel. Pour caramel into the prepared pan, pouring around the edge first, then in the centre. Working quickly, carefully arrange apple wedges over caramel.
  3. Using an electric mixer, beat butter, vanilla and remaining 275g (1 1/4 cups) sugar until pale and fluffy. Sift flour, baking powder, ground almonds, cardamom and 1/2 teaspoon salt into butter mixture. Add eggs and milk, and beat on low speed until smooth and combined.
  4. Spoon batter over apple wedges, and level with the back of a spoon. Bake cake on the bottom shelf of the oven for 30 minutes, then cover with baking paper to prevent over-browning and bake for a further 45 minutes or until cake comes away from the side of the pan or a skewer inserted into the centre comes out clean. Cool in the pan for 15 minutes, then run a knife around the cake and turn out onto a plate.
  5. Meanwhile, to make the strawberry sauce, place jam and 125ml (1 1/2 cup) water in a small saucepan over medium heat and simmer for 5 minutes or until smooth. Makes 560ml (2 1/4 cups). The strawberry sauce will keep in an airtight container in the fridge for up to 2 weeks.
  6. Serve the upside-down cake warm or at room temperature with cream and strawberry sauce drizzled over.
Time for preparing:
20 min.


  • 5 royal gala apples, cored, each cut into 6 wedges
  • 495g (2 1/4 cups) caster sugar
  • 300g unsalted butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 300g (2 cups) plain flour
  • 1 tablespoon baking powder
  • 75g ground almonds
  • 1 teaspoon ground cardamom
  • 7 eggs, at room temperature
  • 80ml (1/3 cup) milk
  • 2 x 380g jars strawberry jam
  • Double cream, to serve