Dessert: Upside-down cake

In my recent food binge four days of decadence, I felt the need for cake. I also felt the need for chips, chocolate, cheese, rum balls, brioche and dinosaur jellies, but let’s not get into that…

I asked Master what sort of cake he wanted, fully expecting him to say a banana cake – considering there are two perfectly black bananas sitting on the kitchen bench – but instead he said, “An apple upside-down cake”. Personally, I like my fruit distributed through my cake as the fruit gives the generally flavour-less cake flavour, but every time Master thinks about cake, it’s an upside-down one.

I made this in a bunt cake tin which was probably my first mistake. My second mistake was choosing a recipe that seemed too much like a scone recipe. My third mistake was cooking it in our piece of shit old and antiquated oven where you have to guess temperatures and it has a habit of turning itself off.

Like most cake recipes, you start by creaming 1/2 cup of sugar and 1/4 cup of  butter.

Then you add an egg, 1 tsp of vanilla essence and a pinch of salt.

Sift 1 1/4 cups of plain flour and 2 tsp of baking powder and add to butter mixture. Then stir in 1/2 cup of milk ( I used about a cup because it was just too dry.)

And that’s the cake mixture. I actually think it needs more butter, more milk and more baking powder because it looks too much like a scone recipe.

See that spatula in the pic? Master calls them ‘meanies’ because they scrape everything out of the bowl and there is nothing left to lick. How cute is that?

Then you peel, core and slice thinly about 4-5 apples. I used golden delicious apples.

Mix 1/4 cup of sugar (I think brown sugar would be fabulous) and 2tsp cinnamon. I only used about 1/2 tsp cinnamon as Master doesn’t like a lot. If you like things sweet, definitely add more sugar.

Grease the tin *really* well and put in a layer of apples. Sprinkle half of the cinnamon & sugar mixture over the apples and then put down another layer of apples and the sprinkle over the last of the sugar and cinnamon.

Carefully pour in the cake mixture and cook in a 180 degree oven for 45mins.

It didn’t rise much, which is why it would be better in a square, shallow tin.

Once it’s done, loosen the cake from the tin with a knife, pray to god and tip it onto a plate. Then slice and enjoy! It would be nice spread with some butter or served with some whipped cream.

 And if you have a hankering for a good upside down cake, do yourself a favour and google another recipe. This one while okay, wasn’t great. Of course, it didn’t stop me from eating vast quantities of the finished cake.

This is how much of the cake I had after I’d given Master his ‘token’ piece. Lol…