Hot New Recipe Alert – Salted caramel apple and ginger upside-down cake
…and a perfect way to use up a few of those windfall apples! I’m sure there are a million other things I could have done with the apples my mum brought round from her garden last week, but could I think of anything other than cake? No. Not a single thing. Literally not one single recipe came to mind other than cake. A salted caramel apple and ginger upside-down cake, to be precise. Maybe something to do with it being far too long since cake was made in our house. Maybe something to do with me deciding to try and “eat healthily” this month. Or perhaps it was those upside-down cakes on The Great British Bake-Off a few weeks ago also got me craving some of that caramel fruity deliciousness.
This is a delightful autumnal bake that feels like a slightly healthier affair, thanks to the apples, spelt flour and yoghurt.
Just as delicious warm from the oven with ice-cream as it is a few days later served cool from the fridge with yoghurt!
Salted caramel apple and ginger upside-down cake
150g Soft brown sugar
1/2 teaspoon of sea salt flakes
2 apples – cored (I prefer to peel them too but you don’t have to … I also don’t eat the crusts when I have sandwiches….)
200g Spelt Flour
1 tsp ground cardamom
1 tsp ground cinnamon
1 tsp ground ginger
½ teaspoon of sea salt flakes
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
100g Golden caster sugar
Thumb sized piece of ginger – peeled and grated
2/3 cup of plain yoghurt
1 small (or half a large) apple, peeled, cored and finely chopped
First, line your cake tin. Take the bottom out of your loose-bottomed tin and lay it on top of a large piece of baking paper – you will want at least two inches of spare paper around all sides. Then sit the bottom into your tin with paper underneath and coming up through the insides of the tin. Flatten and fold it down to the insides of the tin and fold it up over the edges to make it neat and tight. This will make it all fit snuggly and stop caramel from leaking out into the oven while it’s cooking. Pop one more piece of baking paper into the bottom of the tin to stop your apples from sticking.
Preheat over to 170˚c (Fan)
Melt the butter in a heavy-based saucepan, then add the sugar, stir to dissolve and simmer for up to 5 minutes. If your caramel splits (mine did) take it off the heat, whisk vigorously to re-combine, then add a tablespoon of boiling water and continue whisking as your return to the heat. This should do the job! Let it cool a little then sprinkle in your sea salt and mix in a bit at a time – taste as you go (be careful not to burn your tongue, it’s hot!) to see how salty you would like it! Carefully pour into the center of your prepared tin.
Finely slice the apples, arrange on the caramel and set aside.
In a medium bowl, combine the flour, spices, baking powders and salt. In your electric mixer (or by hand if you don’t use one) beat together the butter and sugar till light and fluffy. Add the eggs and mix until well combined. Add half the dry mixture and mix until just combined.
Stir the grated ginger through the yogurt and then add to the mixture and combine. Add the final half of dry ingredients and mix, then pop in the chopped apple pieces and carefully fold through until well dispersed.
Carefully spoon on top of the apples so as not to upset your pattern. Bake for around 45 minutes – or until a skewer comes out clean.
Leave to cool for 5-10 minutes before removing from the cake tin and flipping – the melty caramel will be HOT so do be careful!
I’d love to know if you try the recipe and make sure to tag us on Instagram if you share a photo of it!