Apple Tart Tatin Loaf

Apple Tart Tatin Loaf

There are a lot of delicious apple bakes out there, but tart tatin is always up in the top three for me. This upside-down loaf uses tart tatin as inspiration and has lots of grated apples to keep it *moist* and sweet. Most recipes don’t need the amount of sugar stated, especially when you are using sweet fruit as well. This is a simple but delicious loaf that only needs a few ingredients, is super quick to make and feels a bit fancy!

With four apples this loaf is packed with fibre, and if you serve it with Greek yoghurt the fibre and protein combination will help slow blood sugar rises, for those managing type 2 diabetes.

Ingredients

100g butter

75g brown sugar

4 apples – eating apples, not cooking

2 eggs

250g self-raising flour

 1 tsp cinnamon (or 1 tsp vanilla extract or both!)

Put the kettle on, grab a blanket and let the day go.

Great for a mid-week after-dinner bake - lower in fat than a traditional cake and packed with fibre from the apples!

Method

1.      Preheat your oven to 180 degrees. Line a loaf tin with greaseproof paper.

2.      Grate 3 of the apples, skin and all, into a bowl. Core and slice the last apple thinly.

3. Melt the butter and sugar in a small saucepan over a low heat. Use a whisk to combine.

4.      Take 2 tablespoons of this mixture and spread over the bottom of the loaf tin. Layer the apple slices along the bottom of the tin, in the butter/sugar mixture. You will need to double-layer the slices in places to fit them all in.

5.      Pour the remaining butter/sugar mixture into a large bowl and add the eggs. Whisk well.

6.      Next add the flour, cinnamon and grated apple with all its juice and mix gently using a wooden spoon.

7.      Pour the batter into the loaf tin over the layered apple slices.

8.      Bake for 55-60 min. Check with a sharp knife or chopstick – if it comes out clean the cake is done!

9.      Leave in the tin to cool for 10 minutes, then turn out, upside, so that the apple slices are on the top.

10.   Slice once cool, serve as is or with a dollop of greek yoghurt.