It's that time of the year again... Autumn! It's time to wrap up warm and eat toffee apples (and of course sing, if you desire) in front of the bonfire. Here's a treat to tickle your taste buds, adapted from Tom Whaite's recipe, from the Great British Bake Off - toffee apple upside down cake. What could be better?

You will need:

For the toffee apple topping

• 200g caster sugar

• 3 Granny Smith apples, peeled and sliced into wedges

• 75g dried cranberries

• Zest of an orange

For the cake -

• 225g butter

• 225g caster sugar

• 225g self-raising flour

• ½ tsp bicarbonate of soda

• 4 large eggs

• 4 tbsp milk

• 75g mini fudge pieces or white chocolate chips

• ½ tsp vanilla extract

1. Line a 23cm/9in square baking tin with grease proof paper. Preheat the oven to 180C/350F/Gas 4.

2. For the topping, add the sugar and three tablespoons of water to a pan over a high heat and cook until the sugar melts and turns amber (around 5-8 minutes) – do not stir at any point. Remove from the heat and carefully pour the toffee over the base of the lined baking tin. Place the apple wedges in rows on top of the toffee, and place the dried cranberries in between.

3. For the cake, combine the butter, sugar, eggs, flour, bicarbonate of soda, milk, and vanilla in a mixing bowl and beat until smooth and thoroughly blended. Stir in the fudge or chocolate chips. Pour into the cake tin and bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Using oven gloves, place a cooling rack over the tin and quickly flip over, taking care not to burn yourself on any hot caramel that may leak from the tin. Remove from the tin and set aside to cool completely. And enjoy!

What's you favourite autumn recipe?

Tallulah Self, 15, Hellesdon High School