Upside-Down Orange & Apple Cake

Serves: 10 | Cooking Time: 1 Hour 10 Minutes

OrganicBox Ingredients

  • 2 Apples, thinly sliced
  • 1 Orange (zest and juice)

Pantry Ingredients

For the topping

  • 50g butter
  • ½ cup brown sugar

For the cake

  • 125g butter, softened
  • ½ cup caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1½ cups self-raising flour
  • ½ tsp ground cinnamon
  • ½ cup milk

  1. Preheat the oven to 180°C (160°C fan-forced).
  2. Grease and line a 22cm round cake tin with baking paper.
  3. Melt the 50g butter and pour it into the base of the cake tin.
  4. Sprinkle the brown sugar evenly over the butter.
  5. Arrange the sliced apples over the base, then add thin slices of orange or arrange orange segments decoratively.
  6. In a large bowl, cream together the softened butter and caster sugar until light and fluffy.
  7. Beat in the eggs one at a time, then stir through the vanilla, orange zest and 2 tablespoons of fresh orange juice.
  8. Fold in the self-raising flour and cinnamon.
  9. Add the milk and gently mix until smooth.
  10. Carefully spoon the batter over the fruit and spread evenly.
  11. Bake for 50–55 minutes, or until golden and a skewer inserted into the centre comes out clean.
  12. Allow the cake to cool in the tin for 10 minutes before carefully turning it onto a serving plate.

Serving Suggestion

Serve warm with whipped cream, vanilla ice cream or Greek yoghurt.

Storage

Store in an airtight container for up to 3 days. It can also be gently reheated before serving.




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