Apple Upside-down Cake

200g Butter (or butter and margarine mix)

225g Demerara Sugar

2 Cooking Apples, Peeled and Sliced

3 Eggs

200g Self-Raising Flour

150ml Court Lodge Organic Pouring Yogurt

Line a cake tin with baking parchment and grease it. Cream together butter and 200g of sugar, add the eggs, flour and yogurt, mix well. Toss the apples in 25g of sugar and arrange in the bottom of the tin, put the mixture on top and bake for about 1 hour at 180 degrees or gass mark 4. Leave to cool before turning out so that the caramelised apples are on top. Serve with some of our pouring yogurt or our cultured cream