Upside Down Apple Cake

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I do hate food going to waste so I used up my leftover apples and made an upside down cake and served with custard……OMG! Yummy! Scrummy!

Classic desserts don’t come much better than this. It was an extremely windy and cold day today so this little warming dessert was just a perfect home comfort Sunday dessert.

 

Makes 2 small individuals (2 x 4-5″ tin) or 1 large (10″ tin)

For the caramelise apples:-

2 Apples (of your choice)

60g unsalted butter

70g Brown Sugar

1/2 tsp ground cinnamon

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For the cake:

2 eggs

110g unsalted butter

110g Self raising Flour

110g Caster Sugar

1/2 tsp ground cinnamon

1 tbsp milk

 

  1. Pre heat oven to 180 deg fan
  2. Melt 60g butter with the 70g brown sugar and cinnamon, stir together and put into the bottom of your tin.                                                                              20200209_115558
  3. Peel and slice your apples and place on top of the caramel.                                              20200209_115749
  4. Beat the cake ingredients together in a mixer and pour over the apples.                      20200209_121239
  5. Bake for about 35-40 minutes or until the cake springs back when pressed.
  6. Remove from oven and tin and serve. Yum!

 

 

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Chocolate Devil Delights

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Oh well, what can I say, these are simply delicious! Initially I was just going to make some cupcakes but decided to try the gooey centre and also tackle my first time at sugar work, which is something I’ve always wanted to try. The sugar work is definitely work in progress…lol!

For the Cupcakes:- Makes 8-10

1 Cup all purpose flour (about 100g)

1 cup caster sugar

1/2 cup good cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup milk

1/4 cup vegetable oil or rapseed oil

1 egg

1 tsp vanilla essence

 

  1. Pre-heat oven 180 deg C
  2. Place cake liners in a muffin tin.
  3. Add flour, sugar, cocoa, baking powder, baking soda and salt to a large bowl and whisk through to combine.
  4. Add milk, oil, egg, and vanilla to flour mixture and mix together on medium speed until well combined.                                                                 20170107_145204
  5. Evenly distribute cake batter. Each cupcake liner should be about 3/4 full.
  6. Bake for about 12-15 mins or until a knife comes clean from centre.
  7. Remove and allow to cool completely.

For the Gooey Centre:- I decided to go with caramel but you can choose anything you like, I also cheated and just melted some caramel instead of making the real thing.

  1. I used some caramel curls and just added 1 tsp milk and melted in microwave. I also wanted to use my food colouring and decided to give it a nice pink colour….lol!

    2. Once melted, I wanted it a bit thicker so whisked it up a bit until thick and creamy.

    3. Once the cupcakes are cool, using a spoon, spoon out some of the centre of the cupcake.                                                                                            20170107_164805

    4. Then using a tsp, spoon some of the caramel mixture into the holes.  20170107_165348

Finishing off:-

Again I cheated slightly and used shop bought frosting but you can of course make your own if you have more time.

  1. Put frosting into a piping bag and then pipe on top to cover up the centre.
  2. And then simply serve and devour or if you like try my sugar work and make fancy toppings! see my post on Sugar work.   sugar wor

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