Mary Berry Upside Down Apple Cake Recipe
This Mary Berry Upside Down Apple Cake Recipe is simply amazing. The cake is soft and buttery. The apples on top are sweet and sticky.
Equipment
- 20cm round cake tin
- Mixing Bowl
- Baking parchment
- Electric mixer or wooden spoon
- SpatulaÂ
- Small saucepan
- Measuring cups and spoons
- Cooling rack
Ingredients
- 50 g butter
- 75 g light brown sugar
- 3 medium apples peeled and sliced
- 150 g softened butter
- 150 g caster sugar
- 3 large eggs
- 150 g self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Heat your oven to 180°C (160°C fan).
- Grease your cake tin well with butter.
- Line the bottom with baking parchment.
- This prevents sticking later on.
- Melt 50g butter in a small saucepan.
- Add the brown sugar and stir well.
- Pour this mixture into your prepared tin.
- Arrange apple slices neatly on top.
- Make them overlap in a pretty pattern.
- Beat softened butter and caster sugar together.
- Mix until light and fluffy, about 3 minutes.
- Add eggs one at a time while beating.
- Fold in flour and baking powder gently.
- Add milk and vanilla extract last.
- Mix until just combined and smooth.
- Pour batter carefully over the apples.
- Spread it evenly with a spatula.
- Bake for 40-45 minutes in the oven.
- The cake should be golden brown on top.
- A skewer inserted should come out clean.
- Let the cake cool for 5 minutes.
- Place a serving plate over the tin.
- Carefully flip the whole thing over quickly.
- Remove the tin and peel off parchment.
- The apples should be on top now.
Notes
- Use eating apples like Braeburn or Gala.
- They hold their shape better when baking.
- Make sure your butter is properly softened first.
- Room temperature ingredients mix together more easily.
- Don't skip lining the tin with parchment paper.
- This makes turning out the cake much easier.
- Arrange your apple slices in a nice pattern.
- Remember, the bottom becomes the top later.
- Flip the cake while it's still warm.
- This prevents the caramel from sticking to the tin.
- Serve your cake warm with cream or custard.
- The flavors are even better when fresh.
- Store leftovers in an airtight container for 3 days.