Every now and again I have a hair brain idea. This one came a few weeks ago as I was making braised red cabbage (an absolute favourite with schnitzel). I thought to myself… this would make a great cake flavour! Well, the idea evolved somewhat, and this is how it turned out - not quite what I was expecting… but it tasted good!
This dessert style cake tastes like a cross between a carrot cake and a sticky date pudding – and yes, it really is as good as that.
Red Cabbage Apple Upside Down Cake
135g melted butter
3/4 a cup of dark muscovado sugar
3 tablespoons maple syrup
2 granny smith apples
1/2 cup olive oil
1/2 cup yoghurt
1 1/3 cup raw sugar
1 1/3 cup self raising flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon bicarbonate soda
1 1/3 cups finely shredded red cabbage
1/2 cup canned crushed pineapple, drained
2/3 cup chopped walnuts
Preheat oven to 170°C (fan forced). Grease and line a 23cm cake tin. If you’re using a spring form tin, put the cake tin in a pie dish to catch any caramel that leaks out.
Beat butter, muscovado sugar and maple syrup until smooth and luscious. It will smell like rich caramel. Spread 1/2 this caramel mixture over the base of the cake tin.
Meanwhile peel, core and slice the two apples, and arrange the apples in a fan in the caramel base. Top with the remaining caramel.
Next, in a food processor, process eggs, oil, yoghurt and raw sugar until well combined. Add flour, cinnamon, ginger and bicarbonate soda until combined. Then add cabbage, pineapple and walnuts. Pulse again until thoroughly mixed.
Pour mixture into tin, on top of the apples and caramel.
Bake in the oven for 1 hour or until cooked through. Cool on a wire rack for 10 minutes. Then flip it out so it’s upside down = the right way up!
Serve warm, or at room temperature with pure cream.