This is adapted from the “upside-down toffee apple brownies” recipe in the book Blissful Brownies, ISBN 978-1-4054-9127-3.
Bake time: 35-40 minutes at 350 C, 9-inch square or similar sized pan
- generous 1/3 c dark brown sugar
- 1/2 stick or 1/4 c unsalted butter
- 1 apple, cored and thinly sliced (I’ve had good luck with Braeburns and Fujis, but you can use pretty much anything depending on the taste and texture you want)
- 1 stick or 1/2 c unsalted butter
- 3/4 c dark brown sugar
- 2 eggs
- 1 c all-purpose flour (you can also use oat flour here, but the cake will be much crumblier if you use that)
- 1 c 1-minute instant oatmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp allspice
- 1/4 tsp ginger
- 1/4 tsp cloves
- 2 apples coarsely grated (if you don’t peel them, the cake will be noticeably chewier, but also have more apple flavor; apple variety is the same as mentioned above)
- 3/4 cup chopped nuts (can be hazelnuts, walnuts, pecans, whatever)
Preheat oven to 350 F and grease your pan.
For the topping, heat the sugar and butter in a small pan over medium or medium-low heat, stirring constantly, until sugar is melted. Pour into pan bottom and arrange apples on top.
For the cake, mix butter and sugar in a mixing bowl. It can be mixed just until blended, or can be beaten until fluffy. If beaten until fluffy, cake will be fluffier. Mix in eggs, then mix in grated apples.
In second mixing bowl, mix together all remaining ingredients. Mix together wet and dry ingredients (it will be a relatively stiff dough at this point) and pour into cake pan over apples and molten sugar. Smooth down cake dough and place in oven.
Cook until firm and golden brown. Cake is moist enough that a knife inserted into the cake will always come out moist, so check for firmness instead.
Once done, take out of oven and let cool in pan for 10-15 minutes. Turn out only plate or platter, slice and serve.