Saturday, 15 July 2017
APPLE AND BLACKBERRY UPSIDE DOWN CAKE
113 grams butter
1 cup white sugar
2 large eggs
1 1/2 cups self raising flour
1/2 cup milk
1 teaspoon vanilla
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
400 gram tin pie apples
1 cup frozen blackberries, keep frozen till needed
preheat oven to 180 c. grease and line the bottom of a 22 cm
springform tin with baking paper. grease the paper with
using an electric mixer, cream the butter and white sugar.
beat in the eggs, one at a time, beating well after each
beat in half the flour, then the milk and vanilla and then
the rest of the flour.
sprinkle the brown sugar and cinnamon evenly across the
greased paper bottom of the spring form tin.
arrange the apples, in circles, across the brown sugar.
sprinkle with the frozen berries.
spoon the batter over the fruit and even out top.
cook for 40 - 45 minutes until golden on top and a skewer
comes out clean.
cool in tin for 15 minutes then invert onto wire rack,
removing base and baking paper. cool completely.