Caramelised apple upside-down cake
Topped with sticky caramelised apples, this delicious cake is just the thing for dessert or afternoon tea. Serve with whipped cream or ice cream.
- 80g unsalted butter, room temperature, divided
- 1/2 cup (110g) brown sugar
- 1/2 tsp ground cinnamon
- 2-3 Modi™ apples, peeled, cored, thinly sliced
- 1 cup (150g) plain flour
- 3/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp sea salt flakes
- 1/2 cup (110g) caster sugar
- 2 Coles Australian Free Range Eggs
- 3/4 tsp pure vanilla extract
- 125g mascarpone, room temperature
- 1/2 cup (125ml) thickened cream
Position a rack in centre of oven and preheat oven to 175°C (155°C fan-forced). Grease base and side of a 20cm non-stick round cake pan.
In a small saucepan over low heat, melt 40g butter. Whisk in brown sugar, cinnamon and a pinch of salt until blended. Spread mixture evenly over the base of prepared pan. Cool slightly. Decoratively arrange apple slices over sugar mixture.
In a small bowl, whisk flour, baking powder, bicarbonate of soda and salt. In a medium bowl, using an electric hand mixer, beat 40g of the butter with the caster sugar on medium speed for 2 mins or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 2 additions, alternating with mascarpone between each addition.
Spoon batter evenly over apples and smooth top. Bake for 30 mins or until cake is golden and a toothpick inserted into centre comes out with some moist crumbs (but not batter) attached. Cool for 10 mins, then invert warm cake onto a serving plate.
In a medium bowl, beat cream until soft peaks form. Slice cake and serve with a dollop of whipped cream.