One of my favourite things in the world is salted caramel. If you haven’t tried it, I urge you to do so as soon as possible. It’s like normal caramel but the salt intensifies the flavour and makes it less sickly sweet. Whenever I’m shopping I’m constantly on the look out for all things salted caramel flavoured, or just caramel products that I can add salt to. Waitrose came up trumps in the caramel stakes recently, where I bought Bonne Maman Confiture de Caramel (caramel spread that I have to use every ounce of will power to not eat straight from the jar) and Vahine Nappage Caramel (a liquid caramel sauce), both of which I’ve used in this recipe. If you can’t find caramel syrup, substitute golden syrup; you can easily replace the caramel spread with Carnation Caramel which is widely available.
Upside Down Apple and Caramel Cake
- 150g butter
- 75g soft brown sugar
- 75g caster sugar
- 3 tbsp liquid caramel or golden syrup
- 1tsp vanilla extract
- 2 large eggs
- 225g self raising flour
- 1 tsp baking powder
- half tsp cinnamon
- 2 tbsp milk
- 2 large eating apples (I used Pink Lady)
- 3 heaped tbsp caramel
- couple of large pinches sea salt
Heat oven to 170C and grease and line the base of a 9″ loose bottomed cake tin with greaseproof paper. Cream together the butter, sugars, liquid caramel or golden syrup and vanilla until light and fluffy. Beat in one egg, followed by half the flour then the second egg and the remaining flour, baking powder, cinnamon and one large pinch of salt. Add the milk and give it another mix until smooth. Grate one of the apples into the mix, stirring until everything is well combined.
Finely slice the second apple and arrange the slices in a circle on the base of your prepared tin (you might find any little off cuts useful for covering the middle of the pan). Dollop the caramel in the centre of your tin and spread out a little with a spatula – it doesn’t matter if it doesn’t reach the edge of tin at all as it will spread as it heats in the oven. Sprinkle the remaining pinch of sea salt over the caramel and apples in the tin, then spoon the cake mix on top and smooth it out so everything is well covered. Try and spread more of the cake mix towards the edges of the tin so there’s a bit of a dip in the centre – what is currently the top of the cake will become the bottom so you want to compensate for it rising more in the middle so it’s as flat as possible once cooked. Bake in the oven for 1 hour or until golden brown. You can tell the cake is done as it will be coming away from the edge of the tin and will spring back when you press it lightly. Remove from the oven and allow to cool completely in the tin.
To serve, turn out of the tin and invert on to your serving plate, being very careful to keep your apples in place when you remove the base. I had lots of gooey, caramel goodness left on my greaseproof so I scraped it off and smeared it back on the middle of the cake – don’t want to waste any! I must also confess that as I like my salted caramel on the heavily salted side, I sprinkled just a little more on the cake just before serving.
This is particularly nice served with a dollop of cold cream or Greek yogurt, or you could warm a few tablespoons of caramel and use that as a pouring sauce.