Apple upside-down Cake

applecake2This is a combination of my favourite vanilla, pound cake and the apple filling I use for apple pie. The result is an exceptional cake, moist and velvety. Garnish with some chopped walnuts or pecans for some crunch and extra flavor. I wouldn’t say no to a generous drizzle of double cream, but this cake is delicious served as it is. Still working on the presentation, but the taste is all there.


  • 3 medium golden delicious apples, sliced
  • a squeeze of lemon juice
  • ¼ cup light brown sugar
  • 2 tbs butter
  • ½ tsp cinnamon

For the cake:

  • 2 Tbs whole milk
  • 2 large eggs
  • 1 tsp vanilla essence
  • 1 cup all purpose flour
  • ½ cup sugar
  • ½ tsp baking powder
  • ¼ tsp salt
  • 125 grams unsalted butter, softened


Preheat oven to 175 C (350 F). Butter an 8 x 4.5 inch loaf pan. Line the base of the pan with parchment.

Melt the butter in a heavy based pan over moderate heat, add the apples, sugar and cinnamon and cook until apples are soft. Remove apples with a slotted spoon into prepared loaf pan. Keep boiling the apple juices until mixture caramelizes and thickens. Pour caramel on top of apples.

Prepare the cake. In a mixer bowl, fitted with the flat beater, mix the dry ingredients until combined. In a separate bowl lightly beat the eggs with the milk and vanilla to combine. Add the softened butter and half of the egg mixture to the dry ingredients and beat until moisture is distributed evenly. Increase speed to medium and add the rest of the egg. Beat for 30 seconds.

Pour cake batter on top of apples, spreading evenly with the back of a spoon. Bake apple cake for 35-40 minutes. Remove from oven leave to stand for 5 minutes. Invert cake on long platter and sprinkle with the nuts.

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