Coffee and Apple Upside-down Cake
3 tbsps butter
3 tbsps brown sugar
1 apple cored, peeled and sliced
On the stovetop, melt butter and brown sugar in a non-stick 20cm baking tin.
Arrange artistically the slices of apple on the butter/sugar mixture and fill gaps between apples with walnuts.
Preheat oven to 180ºC.
In a big bowl, sift together:
1 1/2 cups of self-raising white flour
1 tsp baking powder
1/2 cup white sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/3 cup unsalted butter
1/2 cup strong brewed Prime Coffee espresso
Mix well. Then add
1/4 cup milk
2 large eggs
Mix for a few more minutes.
Pour gently the cake mixture over your apples in the baking tin.
Cook for 40 minutes or until a skewer inserted into the centre of the cake remains dry.
Run a knife around the sides and carefully invert the cake on your serving plate without removing the baking tin. Cool for 10 minutes and then remove slowly the baking tin.