STICKY UPSIDE-DOWN APPLE CAKES
Recipe Tina Bester
90g butter 230g brown sugar 3 apples, peeled, cored and
cut into 8 pieces each 3T water 75g butter 100g caster sugar 50g ground almonds 140g flour 1t baking powder 180ml milk fresh cream (optional)
Preheat the oven to 180°C. Place the butter and brown sugar in a small saucepan and melt over a medium heat. Add the chopped apples and cook for about two minutes. Place the remaining ingredients (except the cream) in a bowl and beat with an electric mixer until combined.
Lightly grease six large muffin cups and spoon the apples and two tablespoons of the caramel sauce into each one. Pour the remaining batter over each cake and bake for about 20 to 25 minutes. Leave to cool for a minute, then invert the cakes onto a serving plate. Serve warm with the leftover caramel sauce poured on top and dollops of fresh cream (optional).