UPSIDE-DOWN APPLE + CINNAMON CAKES

Back to basics with butter, sugar and flour for these apple beauties.

• 75g / 2.75oz butter, diced into 12 cubes
• 65g / 2.25oz brown sugar
• 6 little cooking apples, sliced
• 220g / 7.5oz plain flour
• 140g / 4.75oz golden caster sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 160ml / 5.4 fl oz milk
• 55g / 2oz butter, softened
• 1 egg
• 1 tsp vanilla

1. Preheat oven to 180˚C / 350°F / Gas Mark 4.
2. Put a cube of butter in each hole of your muffin tray and pop in oven for 3–5 minutes, or until butter melts.
3. Sprinkle a little brown sugar over the butter in each hole and stir with a teaspoon.
4. Cut 12 slices of apple,5mm / 1/4" thick. Make sure you cut across the apple to see the star pattern. Place a slice in each muffin hole.
5. Coarsely grate the remaining apple and set aside.
6. In a bowl combine flour, sugar, baking powder and cinnamon.
7. Pop the grated apple, milk, 1/4 cup butter, egg and vanilla in an electric mixer and mix until combined.
8. Add the dry ingredients and continue mixing until just combined.
9. Spoon mixture evenly over apples.
10. Bake for 20–25 minutes.
11. Cool in pan for 5 minutes and turn out on a wire rack. 

This recipe is from Lunch Lady issue 2 (Sold Out). Collect the rest of the Lunch Lady magazine series here