Butterscotch apple upside down cake
You will need a deep cake tin 20cm in diameter that is watertight (ie not spring form or loose based)
2 Bramley cooking apples
175g / 6 oz golden syrup
50g / 2 oz butter
For the cake
175g / 6 oz butter
175g / 6 oz soft brown sugar
175g / 6 oz self-raising flour
Extra butter for greasing the tin
Lightly butter the sides of the cake tin. Pre-heat the oven to gas mark 3 / 170 C.
Place the syrup into a pan and bring to the boil.
Remove from the heat and whisk in the 50g of butter a bit at a time.
When you have a thick smooth sauce pour it into the cake tin.
Peel the apples, cut them into quarters and remove the core. Cut into thick slices and layer them on top of the butterscotch sauce.
Beat together the butter and brown sugar until light and fluffy.
Add the eggs one at a time and then the flour. Mix well for a good texture.
Spread the mixture over the apple slices right to the edges of the tin.
Place the tin on a tray (the butterscotch may bubble over a bit). Bake in the oven for 45 – 55 minutes until cooked.