This is based on a recipe from the Be-Ro Baking book which is a legendary British baking book in its 40th edition, however theirs is a different fruit and used butterscotch not syrup plus obviously not gluten free.
I've made this twice in the last few days. The first time the apple disappeared into the cake and while it tasted great it didn't look very interesting. This second one I put apple purée behind the apple slices and that helped stop the cake enveloping the apples slices.
The recipe is very simple really. It is made like a Tart Tatin ie put the apple in the bottom of the pan and add the cake on top then turn out to serve upside down. In this case the cake is a basic Victoria sponge mix.
The syrup used can be a simple sugar syrup you make yourself with sugar and water or a bought one. We used some I made a few days ago which was a failed attempted at "compost jelly" from the River Cottage Preserves book. It is a jelly made from apple peelings and orange skins, tastes great but I didn't let it boil long enough and it failed to set so we are using it as a syrup instead.
Apples - enough to cover the bottom of the tin once sliced - I used 4 smallish ones
Apple puree or apple sauce, a small bowl or jar full. This is optional but helps the slices stay visible
1/2 tsp cinnamon
1/2 cup Syrup
8oz Soft marg or butter
4 medium eggs
8oz of flour (Dove Farm GF Plain flour)
2 tsp baking powder
Peel core and slice apples, lay in a pretty pattern over the bottom of a cake tin. Pour over syrup and cover with purée if using. Sprinkle on cinnamon.
Mix flour and baking powder together.
In a bowl cream sugar and marg or butter until pale and fluffy.
Add one egg at a time with a little flour each time, mixing well before adding the next egg.
Add the rest of the flour.
scoop mix over the apples gently spreading it out to completely cover it.
Cook at 180c for 30 mins or till set and slightly browning.
Allow to cool slightly then turn out on a plate. Eat warm with cream or even better with dark chocolate sauce and cream !!