Upside Down Spiced Apple Cake

Loretta

Here's a delicious cake that you can turn your leftover old, sad apples in the fruit bowel into a moist and satisfying cake. This cake has become a favourite in our house. I have adapted the recipe slightly to reduce the sugar and make it gluten free – the baker should be able to have their cake and eat it too!

Here's what you need:

  • 2 tablespoons honey
  • 1 pink lady apple, thinly sliced crossways
  • 125g butter, softened
  • 3/4 cup (155g) brown sugar (I only use 1/4 cup)
  • 1/4 cup (60ml) honey, extra
  • 3 eggs
  • 1/2 cup (75g) self-raising four (I use self-raising GF flour)
  • 1/4 cup (40g) plain Four (I use GF flour)
  • 1/2 cup (55g) almond meal
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/3 cup (80g) sour cream (I use natural yoghurt)
  • 1 pink lady apple, peeled, cored, finely chopped, extra*
  • Natural yoghurt, to serve

*Other amendments: I only found I needed one apple for the whole lot.

Here's how to put it together:

Preheat oven to 160ºC. Grease and line a 20cm round cake tin with baking paper. 

Drizzle 2 teaspoons of the honey over base of the pan. Arrange apple slices, overlapping, over the base. Drizzle with remaining honey.

Use an electric mixer to beat butter, sugar and extra honey in a medium bowl until creamy. Add eggs, one at a time, beating well after each addition until just combined. Add the combined fours, almond meal, ginger, cinnamon and cloves and stir to combine. Add the sour cream and extra chopped apple and stir to combine. Spoon into the prepared pan and smooth the surface.

Bake in preheated oven for 1 hour or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside for 10 minutes to cool before turning onto a serving plate.

Serve warm or at room temperature with yoghurt, if desired.

This recipe was first published on Taste.com.au