This light and delicious cake is the perfect way to use your baking apples this time of year. It’s the perfect amount of sweetness (without being overly sweet), and keeps calling you back for more throughout the day.

Apple Upside-Down Cake
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  1. Cooking spray
  2. 3/4 cup sugar
  3. 1/4 cup water
  4. 3 cups (1/4-inch-thick) slices peeled baking apples (about 2 large)
  5. 1/4 cup chopped walnuts (optional)
  1. 5.3 ounces cake flour (about 1 1/3 cups) (If you don't have cake flour, use plain flour and substitute 2.5 tablespoons of the flour for cornflour)
  2. 1 1/2 teaspoons baking powder
  3. 1/4 teaspoon salt
  4. 2/3 cup sugar
  5. 3 tablespoons butter, softened
  6. 2 large egg yolks
  7. 1 teaspoon vanilla extract
  8. 1/2 cup 1% low-fat milk
  9. 3 large egg whites
  1. Preheat oven to 175°C/350°F. Coat a 9-inch round cake pan with cooking spray.
  2. Prepare the topping first by combining 3/4 cup sugar and 1/4 cup water in a small heavy saucepan over medium heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 3 minutes). Continue cooking for 4 minutes or until golden (do not stir). Immediately pour into prepared cake pan, tipping quickly to coat bottom of pan. Arrange apple slices in concentric circles in pan over the warm caramel. Sprinkle with nuts if using; set aside. Don't be concerned that the caramel seems to harden at this stage. It will become soft again during baking.
  3. Prepare the cake: weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; stir with a whisk.
  4. Combine 2/3 cup sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add egg yolks and vanilla to sugar mixture; beat until combined. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
  5. Place egg whites in a large, clean bowl. Beat egg whites with mixer at high speed until stiff peaks form using clean, dry beaters. Gently fold egg whites into batter. Spread batter over apples. Bake for 35 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack in pan for 5 minutes. Loosen edges of cake with a knife; invert cake onto a serving plate. Serve warm or at room temperature.
  1. If you have trouble cleaning your caramel pan, clean it with very hot or even boiling water.
Adapted from My Recipes
Adapted from My Recipes
The Pescetonian
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