The skies are grey, the apples are ripening, the grape-vines are growing and it's starting to rain... autumn is unofficially here. Embracing the autumnal serenity is best accomplished in a therapeutic hygge way, relaxing into wholesomeness and making the most of the season's offerings. Utilising tart and tangy home grown apples is the perfect way to begin making a buttery and sweet toffee apple upside down cake, flavoured with cinnamon and filled with rich pecan nuts.
Pictured above: Our seasonal apple tree and grape vines in bloom
To begin, prep the toffee apple topping (a caramelised sugary glaze decorated with soon-to-be candied apple slices)
Ingredients
85g brown sugar
55g butter
1 apple (a sweet dessert apple or your own home-grown apple is fine - I had a dessert apple which needed using so I used that for extra sweetness)
Grease a small baking tin (not essential but may help with washing later)
Melt the sugar and butter in a small pan, stirring gently and carefully, and then pour into a small square or rectangular baking tin, before arranging your thin slices of apple over the caramel - do this before the caramel solidifies and it will make the apple deliciously caramelised and candied!
For the cake
115g butter (salted or unsalted - salt will simply add depth of flavour against the caramelised sugar so it's totally fine if you don't have unsalted)
115g brown sugar
2 eggs
1tsp cinnamon
200g plain flour
1tsp baking powder
80g chopped pecan nuts
2 grated apples
Beat the butter and sugar until fluffy and then add the eggs until the mixture is smooth
Stir in the cinnamon, flour and baking powder before finally adding the pecans and apples
Pour the cake mixture on top of the caramel apple topping
Bake for roughly 40 minutes at 180 degrees Celsius
Leave in the tray to cool and then turn it upside down and serve :)
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