Sticky toffee apple cake

I had a few of the apples left over that we had picked a few weeks back and they were just about past their best. There was not much point making a massive batch of chutney when only me and my dad like it and I couldn't be bothered peeling them for a crumble. Only one thing for it, my sticky toffee apple upside down cake! This is deliciously moist oozing with caramel sauce and if you want to be really naughty then a dollop of freshly whipped cream is the way to go! As you don't have to peel the apples it's a lazy, low cost, delicious pudding....just don't blame me for the calories.

For the caramel sauce you will need:

200g butter

200g sugar (I used brown but you can use white if you haven't got brown)

2 tbsp golden syrup

For the cake:

4-6 eating apples cored and chopped up 

125g butter

125g sugar

2 eggs

225g self raising flour

1/2 tsp bicarbinate of soda

200ml milk

Place the sauce ingredients into a pan on a medium heat and stir until dissolved bring to the boil and simmer.

Place the apples into the sauce and turn to a low heat while you make your cake mix.

Grease a 24cm round cake tin and pre heat the oven to 180.

Cream together the butter and sugar until fluffy in a bowl with a wooden spoon.

Adding the eggs one at a time mix them all together, (don't forget the apples keep giving them a stir so they don't catch.)

Sift the half of the flour and bicarb into the cake mix with the milk.

Fold it all together then add the rest of the flour.

Take the apples out of the pan with a slotted spoon, so you leave most of the sauce in the pan, and put them into the cake tin

Pour the batter on top of the apples and smooth over.

Place on a baking tray in case any syrup spills over and leave in the oven for 35-40 minutes, or until a skewer comes out clean of the sponge mix.

Leave to stand for just ten minutes (no longer) and turn out, holding a plate over the top and flipping over confidently and you should be left with this....

To serve heat up your sauce you can add some cream to the sauce if you like to make it more caramel like and serve with a dollop of whipped cream.