I found a really pretty recipe for an Apple Upside Down Cake the other day on Looks Really Good. It did look really good. I bookmarked it and decided to bake it for the weekend.
I was well pleased with how it turned out. She had cut apples into thin slices and used them in the centre of the cake. Mine didn't look as nice as hers did when it came out of the oven and so I popped it under the grill for a few minutes, to sort of candy them. It did the trick perfectly.
In all honesty, I probably wouldn't do that again though. They weren't as soft as I would have liked them to be, no matter how nice they looked, and it's not all that nice having to pick out skin and seeds, etc. when you are eating it.
They were really pretty though. I think what I might do the next time is to cook a few slices separately and then just lay them on the finished cake for effect once the cake is done, for looks and then remove them prior to cutting the cake to serve. I think that would work perfectly fine.
In any case it's a perfectly lovely cake, with a nice moist and lightly spiced batter. I added nutmeg because nutmeg goes so well with apples. I also added some lemon extract because I like that in an apple cake as well. It also helps to enhance the flavour of the vanilla believe it or not! This is the perfect cake for the weekend!
evenly, spreading to cover completely. Bake for 55 to 65 minutes until
the cake is risen, golden brown and a tooth pick inserted in the centre
comes out clean.
Invert the hot cake onto a large plate. Leave
to stand for 5 minutes and then remove the pan. Scrape up any fruit
slices clinging to the pan and arrange them over the cake. Eat warm or
cold.
Vanilla Ice Cream or a dollop of creme fraiche go awfully nice with this.
