U is for upside down cake (spiced honey & apple)
- You'll need a 20cm round springform cake pan. Spray it with some cooking oil spray & then line the base & sides with baking paper. *See my note below for instructions on how to do this.
- Preheat oven to 160C static or 140C fan bake.
- Measure out 2 tablespoons of honey & from that, drizzle 2 teaspoons over the base of the cake tin. Next, arrange the apple slices. I started by placing one slice in the middle & then placing slices around the outside, making sure to overlap them so it all looks like a flower with it's petals. You might need a third outer layer of 'apple petals' depending on how big the apple was that you sliced. Go out to the edge of the tin so that when your cake is turned upright, the top is covered with apple. Drizzle the remaining honey over the top of your pretty apple arrangement.
- Grab your electric cake mixer or a hand held mixer & into the mixing bowl goes the softened butter & brown sugar. Beat on high speed until creamy.
- Reduce speed & add the eggs, one at a time - beating well between each addition.
- In a separate bowl, combine all of the dry ingredients, then add to the creamed mixture. Beat on a low speed until just combined. Switch off the mixer now, you'll mix in the remaining ingredients by hand.
- Peel, core & finely chop the apple & add it to the cake mixture along with the sour cream. Stir to combine.
- Spoon the mixture evenly into your cake tin & then level off the top with a spoon or palate knife.
- Place in the oven for around 1 hour or until the centre of the cake springs back when you touch it. Check on the cake after 50 minutes & see how it's going - you may need to keep it in the oven for longer. My cake took 1 hour & 20 minutes to cook - I had it on 140C fan bake. It came away from the sides & sprung back in the middle.
- Remove cake from the oven when cooked & leave to cool in the tin for 30 minutes.
- Grab your serving plate & carefully upturn the cake onto it. Remove the baking paper & ta-da! Your upside down cake is now the right way up!
Click here to be taken to the original www.taste.com.au recipe.