Upside-down apple cake

This upside-down apple cake from Eddie Perfect channels the essence of the French classic tarte tatin, known for its caramelised apple topping. This simple technique transforms sliced apples into an impressive, layered design with a caramelised finish to top your cake, a no fail method that can be achieved by even beginner cooks.

Credit: Jiwon Kim

• serves

  6

• prep

  10 minutes

• cook

  40 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 3 - 4 Granny Smith apples, peeled and thinly sliced
• 150 g butter, diced, softened
• 1 cup (220 g) brown sugar, lightly packed
• 3 eggs
• 1 tsp vanilla essence
• 1 ⅓ cups (200 g) self- flour
• 1 tsp baking powder
• 1 tsp ground ginger (optional)
• ½ tsp each allspice, cinnamon, nutmeg
• Whiskey, vanilla ice-cream, to serve (optional)

For the caramel

• 80 g butter
• ¾ cup (165 g) brown sugar
• ¼ cup (90 g) golden syrup

Instructions

1. Preheat the oven to 180˚C (160˚C fan-forced). Line a 22 cm springform cake tin with baking paper.
   
2. To make the caramel, combine the ingredients in a small saucepan over medium heat and stir until melted. Transfer to the base of the prepared cake tin. Cover the caramel with the sliced apples in a decorative, circular pattern.
   
3. To make the cake batter, combine the softened butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream the mixture until pale and fluffy. Add the eggs, one at a time, beating well after each addition, followed by the vanilla essence.
   
4. Add the flour, baking powder and spices to the bowl and mix to a smooth batter. Gently spoon the cake batter over the apples, then bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
   
5. Allow the cake to rest for 5 minutes, then carefully invert onto a serving plate. Serve with a splash of whiskey and a scoop of vanilla ice-cream.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Fruity Bakes

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G