Upside-down walnut apple cake

Ingredients for 1 servings:

• 180 g sugar
• 3 eggs
• 180 g flour
• 1 tbsp rum
• 1 tsp baking powder
• 120 g butter
• 30 g butter
• 80 g walnuts, halved or sliced
• 30 g sugar
• 750 g apples, peeled, cut into pieces (into wedges, then into pieces)
• e.g. Lemon(s) peel, grated, for the dough

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

juicy and aromatic

First, peel and slice the apples. Line the bottom of a springform pan with baking paper, and also line the sides of the pan with baking paper. Brush the paper thickly with 30g of butter (use a brush or your fingers), sprinkle with sugar, and top with the walnuts. Then loosely add the apple pieces. For the pastry, cream the butter until fluffy. Gradually add the sugar and eggs. Mix and sift the flour and baking powder, then stir in along with the rum. If desired, add grated lemon zest. Spread the pastry over the apples. Bake in a preheated oven at 175°C fan/convection oven (190°C top/bottom heat) for about 45-50 minutes. Remove from the oven and let cool in the pan for about 10 minutes. Loosen the edges. Turn the cake out onto a cake plate and remove the baking paper. Let cool. Tip: Serve with a dollop of whipped cream, if desired.