Topped with sticky caramelised apples, this delicious cake is just the thing for dessert or afternoon tea. Serve with whipped cream or ice cream.
Serves44
Cook time35 mins35 minutes
Prep time45 mins45 minutes
Ingredients
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
Nutritional information
Per serve: Energy: 1657kJ/396 Cals (19%), Protein 5g (10%), Fat 20g (29%), Sat Fat 13g (54%), Sodium 191mg (8%), Carb 49g (16%), Sugar 35g (39%), Dietary Fibre 2g (7%).
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
In a medium bowl, beat cream until soft peaks form. Slice cake and serve with a dollop of whipped cream.
Topped with sticky caramelised apples, this delicious cake is just the thing for dessert or afternoon tea. Serve with whipped cream or ice cream.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
In a medium bowl, beat cream until soft peaks form. Slice cake and serve with a dollop of whipped cream.
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