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EASY CARROT CAKE
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Upside-down caramel apple cake
A soft, warmly-spiced sponge topped with a crown of sticky caramel apples. Delicious served warm with ice cream or a scoop of double-thick cream as a divine dessert.

Upside-down caramel apple cake

Servings: 4-6

Ingredients

1 box NOMU minimakes Spiced Cake Batter Mix
2 large eggs
¼ cup (60ml) vegetable oil
¼ cup (60ml) milk 

Apple Topping:
1 apple, peeled and cut into 1mm-thick slices
50g unsalted butter
¼ cup brown sugar

Directions

Preheat your oven to 170°C. Grease and line a 20cm round cake tin with baking paper.

Prepare the apple topping by combining the butter and sugar in a small pot. Stir consistently over medium heat until the butter is melted, the sugar dissolved and the mixture starts to thicken slightly. Pour the caramel into the base of the prepared tin, swirling the tin to spread it evenly over the base, then arrange the apple slices neatly on top.

For the cake, whisk the eggs until foamy, then whisk in the the vegetable oil and milk until well combined. Add the cake mix and whisk to form a smooth batter.

Carefully pour the cake batter on top of the apple layer.

Bake for 25-30 minutes or until a skewer inserted into the center of the cake comes out clean. Leave to cool in the tin for 10 minutes before carefully turning out onto a serving platter.

Slice and serve warm with double thick cream or ice cream.

Tip: This cake can also be baked in a 20cm square tin.

Ingredients

1 box NOMU minimakes Spiced Cake Batter Mix
2 large eggs
¼ cup (60ml) vegetable oil
¼ cup (60ml) milk 

Apple Topping:
1 apple, peeled and cut into 1mm-thick slices
50g unsalted butter
¼ cup brown sugar

Directions

Preheat your oven to 170°C. Grease and line a 20cm round cake tin with baking paper.

Prepare the apple topping by combining the butter and sugar in a small pot. Stir consistently over medium heat until the butter is melted, the sugar dissolved and the mixture starts to thicken slightly. Pour the caramel into the base of the prepared tin, swirling the tin to spread it evenly over the base, then arrange the apple slices neatly on top.

For the cake, whisk the eggs until foamy, then whisk in the the vegetable oil and milk until well combined. Add the cake mix and whisk to form a smooth batter.

Carefully pour the cake batter on top of the apple layer.

Bake for 25-30 minutes or until a skewer inserted into the center of the cake comes out clean. Leave to cool in the tin for 10 minutes before carefully turning out onto a serving platter.

Slice and serve warm with double thick cream or ice cream.

Tip: This cake can also be baked in a 20cm square tin.

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