Toffee Apple Upside Down Cake

I know bonfire night is more than a month away, but I had a hankering for a toffee apple today so thought I'd have a go at this pomaceous pudding. I've used Cox's apples on the top (or is that the bottom?) as they are both crisp and tart, which I think works well with the toffee and I've added a dash of vanilla and cinnamon to give the whole thing a little more character. If you fancy trying some other combinations though go ahead! I think a bit a booze, such as brandy or rum would also work beautifully!

Prep time: 15 Minutes
Baking time: 40 Minutes
For the glaze
115g Unsalted Butter (Softened)
175g Light Muscovado Sugar
1tbsp Golden Syrup
1/2tsp Vanilla Extract

For the sponge
115g Unsalted Butter (Softened)
125g Caster Sugar
2 Medium Eggs
175g Plain Flour
1tsp Baking Powder
1/2tsp Cinnamon
3 Good sized Apples (Peel and Cored)

First of all you need to sort out the toffee glaze. Cream together the butter and muscovado sugar, until completely blended together, then mix in the golden syrup and vanilla extract. Set to one side whilst you get on with the sponge.

Preheat the oven to 180C/350F/Gas 4, grease a 21cm square tin and line completely with baking paper. In a fresh bowl cream together the butter and caster sugar, then beat in the eggs one at a time. Sift in the flour with the baking powder and cinnamon then mix together to a smooth batter.

Blob the toffee glaze mixture into the bottom of the tin and gently smooth around towards the edges. Take your time and coax it gently. Arrange the sliced apples on top. You can put them in a pattern if you'd like, but try to leave as few gaps as possible. Spoon over the sponge mixture and gently spread out, taking care not to displace the apples too much. Place in the centre of the oven for around 40 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the sponge. Remove and leave in the tin for 20 minutes, then carefully turn out onto a wire rack, removing any paper. You can leave this one to cool completely but it's also delicious served warm with some ice cream!