Upside-Down Cakes

This one's an Apple Upside-down cake.

I decided not to show you the top because I did'nt really arrange it very nicely! haha

Nonetheless, the cake still tasted great!

It holds very well and it keeps very moist even when chilled, so its perfect for making ahead.

Another variation is Banana

(I personally prefer bananas to apples) Flavours are more intense

Yeah I know it doesn't look all that appetizing, but cutting it up and serving it on a pretty plate does the trick!

Here it is

i made it quite thin, so it's more of a slice..Perfect for tea time =)

recipe:

3 tablespoons sugar

50g butter

9 bananas, halved lengthwise

200g Flour

2 teaspoons baking soda

200g butter, room temperature

150g sugar

4 eggs

6 tablespoons milk

Heat oven to 180C

Line a 13 by 9 inch cake tin with baking paper

sprinkle on the 3 tablespoons of sugar

Drop small pieces of butter randomly over the sugar

Arrange banana slices on top

Place the Rest of the ingredients into a food processor and blitz until smooth and creamy

Spread over the bananas, smoothing and leveling the batter

Bake for about 30 minutes.

Cool completely before inverting the cake.

Peel off the baking paper.

Cut into squares and serve with cream or caramel sauce!