Apple and Rum Raisins Upside Down Cake

Once again I failed to stick to my weekly blogging schedule. Mainly because it’s been quite warm and hovering over a 200°C oven when you’re already sweating bucket loads is not exactly my idea of fun. And I’ve also been busy moving furniture around so I can actually buy a proper oven. I have grown to love my fan-powered microwave oven (which I’ve named ‘Lazarus’), but he’s starting to fall apart and I could really use a better oven (donations are welcome!). But I’ll deal with that next week after I get back from my trip to the UK.

While it might not be the summeriest of baked goods, an upside down cake is really good. You can pretty much use any kind of fruit that can survive and oven and tastes good with caramel. I chose apples because it was what I had lying around. But I’ve also made it with pineapple and banana (both very good as well). If you’ve never made caramel before it might be a bit tricky, but it’s a good skill to have.


– 150g sugar
– about 75ml water
– 50ml cream
– 25g butter

– 80g raisins
– about 100ml dark rum (enough for the raisins to absorb basically)
– about 2 apples
– 1-2 tsp cinnamon (depends on taste)
– 150g butter
– 150g sugar
– 3 eggs
– 150g flour
– 1/4 tsp salt
– 1.5 tsp baking powder
– 1 tsp vanilla extract

Step 1. Soak the raisins in the rum. It’s best if you leave it overnight, so the raisins get the time to soak up all the rum. If you don’t have a lot of time popping it in the microwave for a few seconds helps. And keep in mind that the rum that is left at the end is perfectly drinkable! If you really don’t like rum or can’t have any alcohol, just leave the raisins to soak up some water (or apple juice).

Step 2. Put the sugar and water in a pan and put it on a quite high heat. Make sure there is enough water for all the sugar to dissolve. You can stir till the sugar is dissolved, but after that stirring it will fuck up your caramel. You can swish the pan about a bit if you like.

Let the sugar syrup boil till it starts to turn a nice golden brown. This might take a while, but do please keep an eye on it. Once the caramel has a nice colour add the cream and butter and stir.

When you add the cream it will start bubbling like crazy, this is supposed to happen.

Step 3. Line a baking tin (I used a 20x20cm one) with baking parchment and pour the caramel into the pan. Then place the apple on top of the caramel (chose a pattern you like). Sprinkle the cinnamon on top of the apples.

Step 4. Beat the butter and sugar till it’s a bit fluffy. Then beat in the eggs one by one. Once all eggs have gone in add the vanilla extract. If after you’ve added the eggs the batter looks a bit separated, don’t worry. This will sort itself out when you add the flour.
Step 5. Mix the flour, salt and baking powder and stir this into the batter. Once it’s all combined add the raisins (drained from the excess rum) and stir them in.

Step 6. Pour the batter on top of the apples and rum. It might be wise to butter the sides of the tin a bit.

Step 7. Bake for about 45 minutes at 165°C (about 150°C for fan ovens). You can use a cocktail stick or the tip of a sharp knife to check if it’s done. If you stick it in and it comes out clean it should be done.

Step 8. Once you take it out of the oven you need to act quickly(ish). Put of a plate( or something else that’s big enough) on top of the tin facing down. Then use oven gloves or a tea towel to town it upside down. Lift off the tin and baking parchment and you should have a delicious, sticky, fruity and slightly boozy cake!


En nu voor mijn Nederlandstalige vrinden.

Appel en Rumrozijnen Ondersteboven Cake


– 150g suiker
– ongeveer 75ml water
– 50ml slagroom
– 25g boter

– 80g rozijnen
– ongeveer 100ml bruine rum
– ongeveer 2 apples
– 1-2 tl kaneel
– 150g boter
– 150g suiker
– 3 eieren
– 150g bloem
– 1/4 tl zout
– 1.5 tl bakpoeder
– 1 tl vanille extract

Stap 1. Week de rozijnen in de rum. Liefst overnacht, maar als je weinig tijd hebt gewoon even in de magnetron zetten.
Stap 2-3. Doe de suiker voor de karamel in een pan met het water. Kook het daarna (zonder te roeren!!!) tot het goudbruin wordt. Voeg dan de slagroom en boter toe en roer dit goed (het bubbelt wel wat). Giet de karamel dan in met bakpapier bekleed bakblik (19×19 was de mijne) en plaats daar de appel op. Bestrooi de appel met wat kaneel (beetje naar smaak).
Stap 4-6. Klop de boter en suiker voor de cake tot het luchtig is. Voeg daarna een voor een de eieren toe. Roer dan voorzichtig de bloem, bakpoeder en zout erdoor. Voeg als laatste de rozijnen (zonder de overige rum) en vanille toe. Giet het beslag op de karamel en rozijnen en strijk het glad.
Stap 7-8. Bak de cake voor ongeveer 45 minuten op 165°C (150° C voor ventilatorovens). Haal de cake als ie klaar is uit de oven en snijd met een mesje even langs de zijkanten zodat de cake loskomt. Leg er dan een schaal of bord bovenop en keer het in z’n geheel in 1 keer om.

Veel plezier!


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