Wednesday it is, hooray!. For the Custard Club this morning, an upside down honey caramel apple cake.

I am SO pleased we preserved jars and jars of diced apple in autumn. They are always so handy for cakes, muffins, crumbles and pies.

The tray bake style cake looked great when it came from the oven, all glistening caramel and buttery cake underneath.

However I needed to cut and portion into a hurry, running late, so a couple of pieces suffered a bit in the process as the cake was still very warm.

It tasted fine though and (of course) I sent a jar of freshly made egg custard.

Here in the photo is a piece we saved for a soon-to -visit friend. The edge pieces like this are the best, especially rich with extra amount of delicious honey caramel.

Here’s the recipe (a new one) for anyone who would like it.

Upside Down Honey Caramel Apple Cake

For the caramel

180g butter

180g brown sugar

80 to 90g honey

For the cake batter

3 eggs

1 ½ cups sugar

2 ½ cups self raising flour

½ cup custard powder

1/3^rd cup apple juice (or water or milk)

1/3^rd cup lemon juice

1/3^rd cup milk PLUS ½ cup milk extra

80g melted butter or 80ml oil

Diced apple – I used 2 x size 27 Fowlers jars of diced apples, drained.  You can substitute about 4 cups diced fresh apples.

Method

Grease a large baking dish (25cm x 35cm and 5cm deep approximately) and line base with baking paper, grease over this.  Preheat oven to 160 degrees C (fan forced).

For the caramel – place the butter, brown sugar and honey in a medium saucepan and bring to the boil, stirring.  Whisk until it comes together (more or less).  Pour into the prepared baking dish.  Scatter the diced apples over.

To make the cake batter – whisk the eggs and sugar together (not too much, just till well combined).

All at once add the combined flour and custard powder, the liquids and melted butter.  Now whisk until smooth.  Spoon evenly over the apples and carefully level out, trying not to disturb the apple and caramel underneath.

Bake for approximately 35 to 45 minutes or until a skewer inserted into the centre comes out clean.

Leave to stand in tin for 15 minutes before turning out onto a platter or a wire rack to cool down a bit.  I think it’s at its best served warm, but it is still delicious cold.