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  • Recipe Room  »  Upside-down apple cake



    • 4 apples, peeled and cut into wedges
    • 150g unsalted butter
    • 200g caster sugar
    • 1 tsp ground cinnamon
    • 2 eggs
    • 1 tsp natural vanilla extract
    • 1½ cups self-raising flour
    • ½ cup milk

    Upside-down apple cake


    Preheat oven to 180°C. Fry the apple wedges with 25g butter and 50g sugar for 5 minutes, until lightly softened.

    Arrange in the bottom of a lined large loaf pan and dust with cinnamon.

    Beat the remaining butter and sugar until light and creamy, then beat in the eggs and vanilla.

    Fold in the flour and milk then bake for 40 minutes until a skewer can be inserted and removed cleanly.

    Cool briefly then invert to serve.

    Submitted by
    Fast Ed

    Tips and Tricks

    • Give yourself a reminder of your milk’s used-by date. Write it on your fridge door or somewhere prominent in your kitchen as a reminder of when it needs finishing.

    • Milk can also be stored in the freezer for up to 6 weeks, though may separate slightly upon thawing. Use frozen milk in cooking rather than plain drinking and thaw fully in the fridge.

    • While many fridges provide storage in the fridge door, this is in fact the warmest part of your fridge, as opening and closing alters the temperature. Eggs last longest when they’re in a stable cool environment, so best kept in the middle of your fridge.

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