Recipe Submitted By:

Apple Upside Down Cake

Time Preperation:30 | Cooking: 00.45
Serves: 8-10

This is an oldie and such a goodie.

Coming from the chronicles of Darina Allen, no less than Irish kitchen royalty, this doyenne taught us all how to do things the Ballymaloe way and I for one (as my house fills with the smells of fresh apple scents) salute her!

I am of course, a mad fan of my cast iron pan, not least because they are so forgiving and because they impart a special sense of 'homespun' to all that is cooked within their hallowed shells. Long live Darina Allen, the cast iron pan and Apple Upside Down Cake. Enjoy.


150ml water
275g sugar

200g self raising flour
200g butter soft
3 eggs
175g caster sugar

About 900g of fruit of choice (apples in this case)


Start with the caramel, add butter and sugar to pan and stir over medium heat until the sugar is dissolved. Then continue to cook without stirring until the syrup is thick, brown and caramel.

Cream together the sugar and butter, add eggs one at a time, the fold in flour.

If your cake is to be cooked in the vessel that you made the caramel (such as a rtrusty cast iron pan!) then lay the apples, peeled and sliced generously into the caramel.

Top with the creamed batter - you will probably need to spread it evenly, use a wet spoon for ease of movement.

Pop into an oven at 170C for 45mins-1 hour (the lesser is for cooking in cast iron), it is cooked once it comes away from the side of the pan slightly.

Leave to cool for 15-20 mins before turning out.

Serve with delicious cream or mascarpone and strong coffee.

Copyright 2010