Apple inside-out cake

Apple inside out cake

Mutsu apples are one of my favorite variety. Crisp, green-skinned and juicy, they fall somewhere between a Fuji and a Granny Smith. This makes them delicious to eat and equally suited for baking.

I set out to make an apple upside-down cake, with lots of gooey appley goodness on top. It was late though and mixing a proper cake batter felt like a little more work than I was up for. Then I remembered a recipe from domestic goddess Nigella Lawson. “Easy sticky-toffee pudding” it’s called and as I pulled Nigella Bites off the bookshelf it handily fell open to page 216 and that luscious photo of butter on brown sugar melted together to make a saucey cake. For those of you that haven’t tried it, it has a thin creviced layer of cake under which is a molten pool of warm sugary goo.

Inspired, I shut the the book and set-off to make my apple inside-out cake.

1 apple peeled, cored and cut into cubes
2 Tbs calvados or good quality brandy
1 tsp cinnamon
1/8 tsp ground allspice
1/8 tsp ground cloves
1/2 C dark brown sugar packed
2 Tbs butter cut into small pieces

1 C flour
1/2 C dark brown sugar packed
1 1/2 tsp baking powder
1/4 C melted butter
1 egg
1/2 C milk

1/2 C dark brown sugar packed
2 C boiling water

Heat the oven to 375 degees.

Toss together the first 7 ingredients in a 2 L baking dish making sure it’s all distributed evenly.

Put the flour, 1/2 C brown sugar and baking powder in a bowl and whisk together.

Melt the butter, whisk the egg in, then whisk the milk in. Pour this into the dry ingredients and stir until just combined (it’s okay if it’s still lumpy). Spread this over the apples.

Top with 1/2 C brown sugar and pour the boiling water on top. Put it in the oven for about 40-45 minutes. When it’s done, there will be some spongy cake on top with crevices bubbling up molten sugar.

Serve warm with a generous dollop of vanilla ice cream.

  • http://www.tartelette.blogspot.com/ Tartlette

    The cake sounds wonderful! All your recipes sound wonderful…by the time my eyes are done feasting I realised I leave without leaving you a comment…how rude of me right?!!
    Re: Yuzu juice: I get the one without the brand as seen in this link http://www.gourmetsleuth.com/pdetail.asp?p=742 makes one with and one without, our health food store thankfully carries the one without salt.

  • http://www.tartelette.blogspot.com/ Tartlette

    The cake sounds wonderful! All your recipes sound wonderful…by the time my eyes are done feasting I realised I leave without leaving you a comment…how rude of me right?!!
    Re: Yuzu juice: I get the one without the brand as seen in this link http://www.gourmetsleuth.com/pdetail.asp?p=742 makes one with and one without, our health food store thankfully carries the one without salt.

  • http://www.souvlakiforthesoul.com/ Peter G

    Oh my! The “domestic goddess” has certainly given you a lot of inspiration for this. Looks absolutely, sinfully delicious.

  • http://www.souvlakiforthesoul.com Peter G

    Oh my! The “domestic goddess” has certainly given you a lot of inspiration for this. Looks absolutely, sinfully delicious.

  • D-fitton

    Does anyone know the old fashioned devonshire apple in and out cake recipe

  • salvacion

    Glad found a site as useful as this, Mr. Matsumoto, I am Filipino and I really loved your foods though some of the ingredients cannot be found here in KSA, I have learned to use substitutes. More power!

    • http://norecipes.com Marc Matsumoto

      Thanks! I can sympathize on the finding of ingredients in KSA though I’ve found Tamimi and Lulu helpful in locating some Asian ingredients, and Batha for south east Asian stuff.

  • Shalini

    Thanks Marc; lovely blog. What if I want to make this without egg? thanks
    Shalini

    • http://norecipes.com Marc Matsumoto

      Hi Shalini, thanks for the note! Egg plays three rolls in this cake, it helps leaven, adds fat and helps bind. To get rid of it, you’ll need change the proportions of other ingredients to make up for it. Since I’ve never tried making it without egg before I can’t give you an exact recipe, but try increasing the amount of butter, and baking powder.

      • Shalini

        thanks…will get back to you with results

Welcome!

I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

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