Upside down apple, cinnamon and butterscotch cake – Food & Home Magazine

Ingredients

• 150g butter
• 150g (¾ cup) brown sugar
• 5ml (1 tsp) vanilla paste
• 45ml (3 tbsp) fresh cream
• 4 Granny Smith apples, skin on and
• sliced into ½cm rounds
• 100g butter, room temperature
• 200g castor sugar
• 2 large eggs, separated
• 125ml (½ cup) milk
• 180g (1½ cup) cake flour, sifted
• 10ml (2 tsp) baking powder
• pinch of fine salt
• 15ml (1 tbsp) vanilla extract
• 2,5ml (½ tsp) ground cinnamon
• extra apple slices and butterscotch to
• decorate the top, optional
• fresh cream, whipped, or vanilla ice
• cream, to serve