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Rye apple upside down cake from Crumb: The Baking Book by Ruby Tandoh

  • rye flour
  • ground cinnamon
  • nuts of your choice
  • caster sugar
  • raisins
  • apples
  • butter

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Notes about this recipe

  • Eat Your Books

    Can substitute light brown sugar for caster sugar, and sultanas for raisins.

  • anya_sf on November 18, 2018

    I used a 9" cake pan and the cake was still pretty tall and needed the full 45 minutes to bake. The rye flour, grated apple, and nuts (I used walnuts) make the cake quite hearty and rather dense. I used brown sugar in the batter. Unlike many upside-down cakes, this one was not overly sweet. I liked it better as a breakfast or tea cake than dessert (although for dessert, you could top it with sweetened whipped cream or ice cream). As TrishaCP mentions, only 1 apple is needed for the topping.

  • TrishaCP on January 15, 2017

    I really enjoy Ruby's fruit-based cakes, and this was no exception. I thought this was one of the tastiest apple cakes that I have made. I chose to use brown sugar for more flavor, and since it didn't say to pack it I did not, and I think that was a good call as it was plenty sweet already. I have a wonky oven and needed to bake the cake much longer to get it cooked all of the way in the center-maybe 15 minutes longer than specified. I did a good job making the caramel topping, but I forgot to seal my springform pan (my only 8 inch pan that was deep enough), and as a result, most of the caramel ran out of it onto the baking sheet. What remained still gave it an addictive toffee flavor that was great! For the topping, I only needed one American-sized apple.

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