The weather in Cape Town has been strange over the last couple of days – literally 4 seasons in one week. So with that in mind; I’m still holding on to my colder weather recipes. Furthermore I love using cinnamon and warm spices when baking. Once of those baking recipes is my upside down apple cake. There is nothing better than that distinct aroma of cinnamon, warm spices, a hint of citrus and caramalised apple just wafts through the kitchen; the minute I open up the oven door.
This Upside Down Apple Cake is so delicious and yes I am using that word “moist”. I know some of you are gasping for air at the moment – so apologies for that but there is just no other word to describe it. See video below to catch my drift.
I have to say this cake is an all season cake as it can be enjoyed as is on its own or served with cream, ice cream or custard. Although I used apple for this recipe, you can also use other fruit. Fruits that work well for an upside down cake include the likes of pineapple, peaches, nectarines, pears and bananas.
Now just remember when deciding on using apples in your baked goods and especially when you make this upside down cake, you can’t just use any apple. Not every apple will bake the same. Some are best for eating and to be used in salads and others are suitable for baking. You want an apple that is crisp, has flavour and that will hold its shape for this upside down cake. I love to use Granny Smith, Golden Delicious and Cripps Red apples when baking. Here is a list of other suitable apples to use when baking.
If it looks complicated to make; I can assure you that it is not. Making this upside down apple cake is so easy and once you have made it; you want to make it again. For me the only tricky part is flipping the cake once it has cooled – my hands shake every time I do it.
I just know you are going to love this cake as much as I do.
Upside Down Apple Cake
- ½ cup light brown sugar
- 80 g unsalted butter
- 1 tsp orange zest
- ½ tsp ground cinnamon
- 1 tsp vanilla essence
- 2 medium apples (suitable for baking) peeled, cored and sliced into 1cm wedges
- 1½ cups cake flour
- 1½ tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp cardamom
- ½ tsp salt
- 125 g unsalted butter (softened)
- 1 cup light brown sugar
- 2 xl eggs
- 1 tsp vanilla essence
- ¼ cup orange juice
- ¼ cup milk
- Preheat the oven to 180°C and grease a 23cm cake pan (not a spring form pan)
- Add sugar, butter, salt, vanilla essence and orange zest to a saucepan over medium heat. Cook for 2 minutes until syrup has thickened slightly.
- Pour syrup into the cake pan and arrange the apple wedges on top in a circular format. Make sure that the syrup is completely covered with apple.
- In a mixing bowl sift the flour, baking powder, cinnamon, ginger, cardamon and salt.
- In a separate mixing bowl, cream the butter and sugar with an electric mixer. Then add eggs, vanilla essence, orange juice and milk and mix well.
- Add dry ingredients to wet ingredients and mix well.
- Pour batter over apples and bake for 45 minutes until skewer comes out clean.
- Remove the cake from the oven and allow it to cool for 15 - 20 minutes before flipping it onto a plate, serving board or cake stand.
- Allow cake to cool for another 10 minutes before slicing.