It's official, it's Autumn my favourite season of all. Leaf kicking, baggy jumper wearing, spider-web spotting, firework drawing, trick or treating, bonfire watching, stew cooking, gingerbread baking, conker collecting, welly walking, pumpkin crafting, puddle jumping, bramble picking, apple scrumping!
There is an abundance of apples around and if you have too many and need a way to use them all up, my sticky toffee apple upside down cake is just the thing. This is deliciously moist, oozing with caramel sauce and if you want to be really naughty, then a dollop of freshly whipped cream is the way to go. As you don't have to peel the apples it's a lazy, low cost, delicious pudding. No, it's not the healthiest but we need a bit of meat on our bones for Winter.
For the caramel sauce:
200g sugar-I used brown but you can use white if you haven't got brown
2 tbsp golden syrup
For the cake:
4-6 eating apples cored and chopped up
225g self-raising flour
1/2 tsp bicarbinate of soda
Place the sauce ingredients into a pan on a medium heat and stir until dissolved, bring to the boil and simmer.
Place the apples into the sauce and turn to a low heat while you make your cake mix.
Grease a 24cm round cake tin and pre-heat the oven to 180.
Cream together the butter and sugar until fluffy in a bowl with a wooden spoon.
Adding the eggs one at a time mix them all together, don't forget the apples, keep giving them a stir so they don't catch.
Sift the half of the flour and bicarb into the cake mix with the milk.
Fold it all together then add the rest of the flour.
Take the apples out of the pan with a slotted spoon, so you leave most of the sauce in the pan, and put them into the cake tin.
Pour the batter on top of the apples and smooth over.
Place on a baking tray in case any syrup spills over and leave in the oven for 35-40 minutes, or until a skewer comes out clean of the sponge mix.
Leave to stand for just ten minutes, no longer-not that you will be able to wait any longer- and turn out, holding a plate over the top and flipping over confidently.
To serve, heat up your sauce. You can add some cream to the sauce if you like to make it more caramel like and serve with a dollop of whipped cream.