STICKY APPLE UPSIDE-DOWN CAKE (COLES – uses cakemix)

Looks wonderful. Serves 8

200g butter, split in halves
2 Granny Smith apples: peeled, cored & thinly sliced
1/3c each of walnut pieces and brown sugar
470g Green’s Golden Buttercake Mix (makes cake 476 mg sodium)
2 eggs
150 ml milk
grated rind 1 lemon (opt)
1 tsp each of Vanilla and ground Cinnamon
500 ml Vanilla Custard (pre-made)

Preheat oven to 180 degrees C (170 FF?). Grease & line 23 cm round cake tin.
In a medium saucepan melt 100g (ie half) the butter on low, stirring frequently.
Remove from heat and stir in brown sugar, walnuts and raw apples.
Gently mix until apples are well coated. Place into base of prepared tin.

Using electric beaters, beat cake mix, eggs, milk, lemon rind, cinnamon, vanilla
& remaining butter in a large bowl for 2-3 mins or until smooth and creamy.
Gently spoon batter over the apples. Tap the tin on the bench to remove any air bubbles.

Bake for 55-60 mins or until cooked when tested with a skewer. Allow to stand in tin before turning out onto a serving plate. Serve warm or cold with custard.