Baby Apple Upside-Down Cakes
12 teaspoons golden syrup
2 small Pink Lady apples, cut into 6 x 1cm slices
120g caster sugar
1 teaspoon vanilla extract
160g self-raising flour
1 teaspoon baking powder
120g unsalted butter, melted
Preheat oven to 180ºC.
Place 2 teaspoons of golden syrup in the base of 6 greased 1/2 cup capacity non-stick muffin tins. Place an apple slice on top of the golden syrup (you may need to trim the slices to fit flat in the muffin holes).
To make the cake, beat the sugar, eggs & vanilla using an electric mixer for 4-5 minutes or until thick & pale. Fold in the sifted flour & baking powder, & melted butter, until just combined.
Spoon the mixture over the apple in the muffin holes & bake for 18-20 minutes or until golden. Cool for 5 minutes before turning out.
Serve warm with thick cream or vanilla bean ice cream. Mmmm!