Upside-down Apple Cider Cake
500ml dry cider
1/3 cup sugar
4 apples, peeled, cored and cut into 1cm-thick wedges
3/4 cup caster sugar
1 teaspoon vanilla essence
1/2 teaspoon cinnamon
1 1/2 cups plain flour
1/2 cup almond meal
2 teaspoons baking powder
1/2 cup milk
pure cream, to serve
Preheat oven to 160*c
Combine cider and sugar in a saucepan over a high heat, stirring until sugar has dissolved. Add the apples, bring to the boil, then reduce heat to low, cover and simmer for 5-7 minutes, until apples has softened.
Remove apples and set aside. Increase heat to high and boil the cider mixture for 5 minutes until it reduces to about 1 cup in volume, then remove from heat.
Grease an 18cm square cake tin.
Mix together the cinnamon, flour, almond meal and baking powder in a bowl and set aside.
Combine butter and sugar and beat with electric beaters for about 10 minutes until pale and creamy. Add eggs one at a time, beating for a couple of minutes after each addition. Add vanilla essence and beat to combine.
Using a wooden spoon, gently mix in the flour mixture until well combined. Add the milk and stir until mixture is smooth.
Scatter apples over the base of the greased baking tray. Spoon 1/3 cup of the cider mixture.
Pour over the batter and smooth flat. Bake for 30-40 minutes, until a skewer comes out dry when inserted.
Allow to rest for 5 minutes in the tin, then upturn onto a plate.
Serve with a dollop of cream and substantial drizzle of the syrup.