If autumn was a cake, it would taste just like this – soft, and with a subtly tart apple nuance and lots of caramel. This upside-down apple cake is like a cosy hug on a cool evening, especially when served with melting vanilla ice cream.
The charm of this cake lies in its simplicity. Sliced apples caramelise in the oven with coconut palm sugar until golden and syrupy, while the fluffy batter absorbs the freshness of lemon and the softness of yoghurt. And when it is finally flipped over for serving, a wonderfully sticky caramel layer is revealed, which needs nothing more than a spoonful of ice cream on the side.
The best part? This cake doesn’t require the skills of a pastry chef. A little mixing, a little baking, and finally just one bold flip. Even if it’s not perfectly symmetrical, it’s always perfectly delicious.
Upside-Down Apple Cake
Ingredients
Instructions
-
Clean, peel, and thinly slice the apples. Add 70 g of coconut palm sugar to the apples and mix. Arrange the apples on the bottom of a baking paper-lined 20 cm diameter cake tin. Whisk the room-temperature butter with the coconut palm sugar. Add the eggs and continue whisking. Then add the yoghurt, lemon zest, and juice. Mix the flours with the baking powder, and then, while mixing, add them to the batter. Pour the batter over the apples in the tin and smooth the top evenly. Bake at 180 degrees Celsius for 50-60 minutes, or until a toothpick inserted into the centre comes out clean. Remove the cake from the oven and let it cool for 5-10 minutes. Then invert it onto a serving plate so that the apples are on top. Enjoy it warm with a bit of vanilla ice cream.
Note
*You can use either a springform cake pan or a ceramic pan. If you use a springform pan, place it on a baking sheet in the oven, as the sugar caramel may seep through the pan during baking.
*To bake a lactose-free cake, simply use lactose-free butter, yogurt and ice cream.
