All the delicious, buttery, caramelly warmth of a tarte tatin, but in cake form. What's not to love?
2 Granny Smith apples, peeled, quartered, core removed
1 cup castor sugar
100g butter (25g chopped, 75g melted)
¼ tsp salt
1 cup self-raising flour
2 tsp ground cinnamon
½ cup milk
1 tsp vanilla extract
vanilla ice-cream, to serve
Heat your oven to 180C. Cut each apple quarter into quarters again to create 16 slices for each apple.
Melt ¼ cup sugar in a 26cm ovenproof frying pan over medium-low heat. Swirl the pan so the sugar covers the base and cook until golden, about 5 minutes. Add 25g chopped butter and half the salt, swirling the pan until the butter melts and combines with the sugar. Add the apples and cook for 2 minutes each side, then turn off the heat. Using tongs, arrange the apple pieces into a radial pattern in the pan. Set aside.
Combine remaining ¾ cup sugar, flour, cinnamon and remaining salt in a large bowl. Whisk the eggs, milk, vanilla extract and 75g melted butter in a separate bowl. Make a well in the centre of the flour mix and pour in the milk mixture. Whisk until just combined.
Pour the batter into the pan, then bake in the oven for 15 minutes or until golden and cooked through when tested with a skewer. Remove and allow to cool for 10 minutes.
Turn the cake out upside-down and serve with vanilla ice-cream.