Good old British Cox apples are now in season. I love the sweet but slightly tangy flavour of Cox apples. They are great just as they are and fantastic for cooking. So, to celebrate British Cox,
I wanted to bake "Tart Tatin"... Well...it's not a tart, it's a cake. So, it's upside-down apple caramel cake. :) Enjoy the fresh flavour of apple and sticky caramel.
- 4 oz plain flour
- 4 oz soft brown sugar
- 4 oz low-fat margarine
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 eggs
- 1/2 Vanila extract
- 2 apples sliced
- Caramel: 85g Caster sugar + 1 tablespoon water
Making Caramel sauce
- Warm the pan gently over a medium heat for a few moments then place white caster sugar in the pan, still over a medium heat. Leave the sugar and keep an eye on it, until it begins to melt. After about 5 minutes the sugar will start to melt and turn liquid around the edges. Do not stir!
- Give the pan a good shake and leave it again until about a quarter of the sugar has melted. Using a wooden spoon, give it a gentle stir and continue to cook until the sugar has transformed from crystals to liquid and is the colour of dark runny honey – a dark amber colour.
- Take the pan off the heat and add 1 tablespoon of tap-hot water – the caramel will splutter and steam so protect your hands with a cloth and take care. Stir well – you may need to return the pan to a gentle heat to re-melt any lumps of caramel that have formed. The caramel is now ready to use.
- Preheat oven to 170 °C. Place greaseproof paper in the cake tin.
- Put all the ingredients, apart from apples and sugar for caramel, in a bowl and mix with the electric whisk.
- Make caramel sauce ( see above for the method)
- Pour the caramel sauce into the cake tin.
- Place the sliced apples and then pour the cake mixture on top.
- Bake in the pre-heated oven for about 40 minutes. When the cake cools down turn the cake tin upside down and gently peel away the greaseproof paper.