Ingredients
- Toffee Cake Mix 5 x 500g
- 3 English Estivale apples (from Kent)
- 3 tbsp caster sugar
- 1 500g bag of Wright's Toffee Cake Mix
- 200ml water
- 60ml vegetable oil
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Claire Toynton’s Toffee Apple Upside Down Cake
- BAKE: 40m
- SERVES: 12
METHOD
Method:
Pre heat oven 160°C/325°F/Gas 4
Grease and line a 23cm spring-form cake tin
Tip the caster sugar into the tin and shake to cover the bottom and sides of the tin
Thinly slice the apples and arrange in the tin
Whisk together the water, oil and Wright’s Toffee Cake Mix for 1 minute
Pour the mix over the apples
Bake for 40 minutes
“Worked for me - really good with thick cream! ”
Beverley Derham
Deb's Tips
This cake was demonstrated within the Competition Theatre at The Cake & Bake Show, London's Earls Court October 2014. Claire Toynton won with this particular recipe - many congrats to her. Deb the Bread