Although November is technically winter here in Ireland, I understand that over the rest of the northern hemisphere it's usually considered the last month of autumn. Whenever we think of autumn, we always think of apples, and by extension, toffee apples. I've always had a fraught relationship with toffee apples: I love the idea, and they are wonderfully visually appealing, but never actually like eating a toffee apple. They're sticky, and inevitably the apple is powdery and manky.
As such, each year I try to make something toffee apple inspired that isn't a toffee apple. This year, I had a nice handful of Pink Ladies and Granny Smiths, and decided to do something nice and traditional, and kinda retro: an upside-down cake.
This is more of a technique than it is a recipe: all you need for this is toffee sauce, apples, and some sponge cake mixture. You can make your own, or use a boxed mix. It really doesn't matter
I used some toffee sauce, one red and one green apple, halved, cored, and cut into thin slices, and some Victoria sponge cake mixture made with 2 eggs and brown sugar instead of caster sugar. I poured the toffee sauce into the bottom of a greased 8 inch (20 centimetre) deep round tin, arranged the apple slices on the bottom to make a nice pattern, and then spooned the cake mixture in on top. I then cooked the entire confection for about 45 minutes in a preheated 180°C (350°F, Gas Mk.4) oven. I then allowed it to cool slightly before turning out onto a plate and serving warm with custard.
I hope you give this classic technique a try for a truly delicious autumnal treat!
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