Gluten Free Upside-Down Toffee Apple Cake
Servings Prep Time
12slices 20minutes
Cook Time
50minutes
Servings Prep Time
12slices 20minutes
Cook Time
50minutes
Ingredients
For the Cake
Instructions
  1. Grease 23cm/9in loose bottom tin with butter and line it with greaseproof paper. Preheat the oven to 180C/350F/Gas 4.
  2. For the topping, put a pan over a high heat. Add the sugar and 1-2 tablespoons of water and cook until it the sugar melts and turns amber – do not stir. Remove from the heat and carefully pour the toffee into the lined baking tin, cover the base completely. Place the apple wedges in rows on top of the toffee.
For the cake
  1. Cream the butter and sugar until pale and fluffy.
  2. Sift together the flour, Xantham Gum and bicarbonate of soda and add a tablespoon at a time of this to the butter mix along with one egg. Mix until combined and repeat the process until all the flour and eggs have been used.
  3. Stir in the milk and a few drops of vanilla. Pour into cake tin and gently smooth with a spatula. Place the cake onto an oven proof tray to catch any caramel that escapes from the tin.
  4. Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean.
  5. Allow the cake to cool for a few minutes, this allows the caramel to set a little.
  6. Place a cooling rack over the tin and quickly flip over, taking care not to burn yourself on any hot caramel that may leak from the tin.