If you’re swerving the Valentine’s Day gift for a loved one this year but still want to do something special for them then how about cooking them a delicious dessert? Featuring a JAZZ™ Apple of course! This Caramel JAZZ™ Apple Upside Down Cake is a beauty of a dish and the perfect way to end a romantic meal!

Ingredients (Serves 8-10)

For the apple topping

90g butter (salted or unsalted)

100g packed soft dark brown sugar

1/2 tsp vanilla extract

1/4 tsp ground cinnamon

2-3 JAZZ™ Apples, peeled and thinly sliced

For the cake

190g plain flour

2 tsp baking powder

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/2 tsp salt

120g unsalted butter, softened to room temperature

100g granulated sugar

100g soft dark brown sugar

2 large eggs

2 tsp vanilla extract

90ml whole or non-dairy milk, at room temperature


Preheat the oven to 180 C/160 C fan/gas mark 4.

To prepare the topping, combine the butter and brown sugar in a small saucepan and heat on medium until the butter has melted, stirring occasionally. Once the mixture comes to a gentle boil, continue to cook for 1 minute, whisking constantly, until it begins to thicken.

Remove the caramel sauce from the heat and stir in the vanilla and cinnamon, then pour into a 23cm round baking dish (a deep dish is best to avoid any overflow). Arrange the apple slices in concentric circles- starting from the outside- gently overlapping the slices.

Place the baking dish in the fridge while preparing the cake batter to help set the topping before baking.

Combine the flour, baking powder, spices, and salt in a bowl and whisk together well. Set aside. In a large mixing bowl, beat the butter on high for about a minute using a handheld mixer, until smooth and creamy. You can also use a stand mixer if you have one.

Next, add both granulated and brown sugars and whisk on high for another minute until creamed together with the butter, then whisk in the eggs and vanilla as well. Use a spatula to scrape down the sides of the bowl as needed.

Pour the dry ingredients into the wet and mix on low while slowly pouring in the milk. Mix just until the dry ingredients are incorporated into the wet, without over-mixing. You can scrape down the sides again and whisk a little more by hand to make sure the batter is completely smooth and free of lumps. The batter should be thick and fluffy.

Remove the baking dish from the fridge and spoon the cake batter evenly on top of the apples, smoothing the top with a spoon or spatula. Bake for 40-50 minutes until the top is a deep golden brown and a toothpick comes out clean. If the cake is browning too quickly, cover with a piece of tented foil to keep it from burning while it continues baking.

Remove the cake from the oven and cool on a wire rack for 15-20 minutes before inverting onto a cake stand or serving plate. Allow the cake to cool completely before serving.