Upside down apple and brandy cake 🍎

Sundays were made for baking – or rather, procrastibaking; baking things you don’t really need to and probably shouldn’t, in order to put off the things you actually need to spend your Sunday doing, such as tidying, paying bills, doing the groceries or the laundry or all the other boring life admin stuff (also known as adulting). This cake recipe is bound to take your mind off all of that (with a generous dash of brandy).

You will need:

  • 4 apples, peeled, cored and chopped into bite sized pieces
  • 1 handful of raisins
  • 2 tablespoons of cinnamon
  • 1 (or 1 and a half if you’re feeling naughty) full cup of granulated sugar
  • 3 eggs
  • 1 (very) large knob of butter, melted
  • some vanilla essence
  • 1 good glug of brandy (around 4 tablespoons minimum)
  • 1 full cup of flour
  • 1 teaspoon baking powder
  • some yoghurt
  • some heavy cream

Method:

1. Cut your apples.

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2. Heat about half a cup of sugar in a large deep saucepan over a medium heat, and add a tablespoon or two of water, until it bubbles and starts to thicken and caramelise.

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3. Add in your apple pieces (nice and small) with a bit more water and the raisins, then stir in with the sugary mixture and add some cinnamon and a few drops of vanilla essence. Cook until lightly brown in color, then set aside. Make sure the mixture is fairly runny and gloopy as you don’t want it to stick to the bottom of the pan!

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4. In a bowl, combine the eggs and 1/4 cup sugar. Whisk until light and fluffy. Add in the vanilla essence, a spoonful of cinnamon and the brandy.

5. Sift in the flour and baking powder and fold in, then mix in the melted butter.

6. Gently pour the mixture on top of the apple mixture (yes, into the pan!) 

7. Cover and cook over medium heat for 3 minutes. Decrease heat to low and continue cooking for another 30-35 minutes. It’s done when you stick a knife or a toothpick in and it comes out clean! 

Enjoy with heavy cream, or with homemade lemon ice cream (this is the best!)

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