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Butterscotch and Apple Upsidedown cake

I wrote this whole post up yesterday, pushed publish and then did the second post but then this one disappeared! It is the first time ever a post has just vanished!

Anyway the original recipe is here.

I made 2 small adjustments – I made mine gluten free and I never had white sugar so used brown but let me tell you this is probably the most incredible thing I have tasted in a long time 🙂

Butterscotch Apple Upside-Down Cake

For the ribbon stage. Sift the flour, salt and baking powder into the eggs. Pour the milk and vanilla over the mixture and stir gently until well combined. Pour the mixture into the cake tin, taking care not to disturb the butterscotch. Give the tin a sharp tap on the counter to break any trapped bubbles. Place in the hot oven and bake for an hour at 180°C, or until well risen and golden brown on top.

Remove from the oven and set aside for five minutes. Run a sharp knife around the sides of the tin to loosen the cake. Place a large platter on top of the cake and quickly invert. Carefully lift off the tin and peel away the baking paper.

Serve warm, with whipped cream or vanilla ice cream.

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2 Responses

  1. I’ve been waiting for this! I’m SO baking this weekend which is unheard of for me, but I just can’t resist this cake.
    I go crazy for anything with apples in it, yum yum 🙂

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