This is somewhere between a cake and a pudding, but it’s made like a tarte tartin.
Let me explain- the cake is cake (simple). Apples are laid in the bottom of a cake tin, and smothered with golden caramel, before the cake mixture is poured on top. When it’s baked, it is flipped over, and the gooey caramel apple seeps down into the cake, making it rich and moist and dense, like a sponge pudding.
It’s the perfect antidote to a cold autumn nearly winter day.
This has been a busy week for me cooking-wise. Firstly, it was Thanksgiving on thursday. I absolutely love Thanksgiving- it’s like all the best things about Christmas without the stress of presents. I always make an effort to celebrate, even though living in England does sort of restrict! And then, today I had my mum and my grandparents over to my flat for lunch. I’m finally getting the hang of my new oven, so really any opportunity to cook is perfect!
This cake was the dessert, smothered in custard.
Apple Tarte Tartin Cake
For the cake:
120g self raising flour
120g caster sugar
20g brown sugar
1 teaspoon vanilla extract
Mix together the flour, sugars and butter until the mixture resembles fine breadcrumbs. Gradually pour in half the milk and mix until combined.
Beat the egg into the rest of the milk, then add the vanilla. Pour the milk mixture into the flour mixture and mix well.
For the caramel:
100g caster sugar
about 1 tablespoon of water
Melt the sugar into the water in a saucepan, then cook until a light golden brown colour. Be careful to watch it as it can burn really quickly- and make sure you do not stir it!
Cut an apple into slices, and arrange in the bottom of a well-greased and lined cake tin. Pour the caramel over the apples. Then, add the cake mixture on top and bake at 180 degrees for about 30-40 minutes.
When it is cool, flip the cake over so the apples are on top, and sprinkle with brown and caster sugar.