Apple Cakes

Recently I have been experimenting with apple cakes. Either with the apple on the top or at the bottom (upsidedown cake)

The cake batter is the same. Its just the choice of placing the apple at the bottom of the cake for the Apple Upsidedown Cake or placing the apple on top of the batter.

The picture I have here is the Apple Upsidedown Cake. I used light brown sugar so the color is not so dark. The apples can also be replaced with peaches or pineapples. Try to use fresh ones instead of canned ones.

Here is the recipe for both type of cake:

Cake Batter

Ingredients:

226gm of butter
150gm of sugar
4 large eggs
1tsp vanilla essence
380gm all purpose flour
3 tsp baking powder
1/4 tsp salt
5 tbs of milk
1tbs orange zest / orange oil (optional)

Method:

~ Line and grease an 9'' round cake tin.
~ Sift flour, baking powder and salt and put aside
~ Cream butter and sugar till light and creamy. Beat in the eggs one at a time. Add in vanilla and orange zest.
~ Mixer on slow speed, add flour mixture and milk alternately until well combined.

For apple cake :

2-3 medium apples/peaches (peel and slice it)
3 tbs brown sugar
1 tsp cinnamon powder

~ Pour the cake batter into the prepared cake tin.
~ Arrange the apple slices on the batter and sprinkle with the sugar and cinnamon.
~ Bake for 45-55 minutes or till a skewer inserted comes out clean.
~ Let cool for 10 minutes before moving the cake unto a cooling rack. Brush with warm orange marmalade

For Upsidedown Apple Cake :

2-3 medium apples/peaches (peel and slice it)
4 tbs brown sugar
6 tbs butter

~ Melt the butter and the sugar in a sauce pan. Pour it into the prepared cake tin.
~ Arrange the apple slices over it.
~ Pour in the cake batter and bake for 45 -55 minutes or until a skewer inserted comes out clean.
~ Let cool on a wire rack for 10 minutes before inverting it on a serving platter.