Muscovado, almond & apple upside-down cake

Method

Step 1

Preheat the oven to 180/160C fan/350F/Gas 4. Line a 25cm (10in) cake tin, preferably with a removable base, with baking paper.

Step 2

Put the butter, rum and brown sugar in a pan and melt to combine. Pour into the prepared cake tin. Arrange the apple slices attractively on the bottom of the pan.

Step 3

Meanwhile, beat the sugar and butter together for 4-5 minutes until properly light and fluffy. Add the eggs in, one by one, followed by the rum. Whisk together the flour, spices, baking powder and salt in a separate bowl. Stir in the almonds.

Step 4

Fold the dry ingredients into the butter mix lightly and little by little, followed by the grated apple. Pour the batter over the apples in the cake tin, then bake for 55 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Step 5

Place the tin on a wire rack to cool the cake for at least 10 minutes, then invert the cake onto a serving plate. Serve warm or at room temperature.