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classic apple upside-down cake
A delightful and comforting British-style sponge cake based on the classic 'pound cake' ratio. This recipe features a moist, golden crumb topped with caramelized apple slices. By placing the fruit at the bottom of the tin before baking, the juices soak into the sponge, creating a sticky, sweet topping once flipped. Perfect for afternoon tea.
recipe by
charlottespring
dessertBritish8 servingsvegetarian
1 / 2
20
prep (min)
45
cook (min)
65
total (min)
- •2 items large apples (e.g., Granny Smith or Braeburn), peeled, cored, and sliced
- •2 tbsp brown sugar (for the tin base)
- •200 grams unsalted butter, softened
- •200 grams caster sugar
- •200 grams eggs (approx. 4 large eggs)
- •200 grams self-raising flour
- •1 tsp baking powder
- •1 tsp vanilla extract (optional)
- •1 pinch salt