Upside-Down Apple Cake – Easy to Make, Easy to Eat
This wholemeal upside-down apple cake is super easy to make and and the results are better than satisfactory – a lot better. It’s quick to prepare and tastes delicious. The slightly caramelised apple pairs well with the subtle tones of cardamom and cider.
Earlier this month, I posted 80 seasonal and delicious apple recipes. I’ve already made apple cider scones this autumn, but with apples galore at the moment, I just couldn’t resist using them in another recipe. Actually, I’ve been using our windfalls in all sorts of ways. They go very nicely with cabbage and make a great addition to mashed potato too. I’ve also been enjoying homemade apple sauce on my porridge in the mornings – one of the best uses for seasonal cooking apples or windfalls in my opinion.
Upside-Down Apple Cake
Having said that, this upside-down apple cake is exceedingly good too. It has a lovely flavour with the slightly caramelised apple on top and notes of cardamom and cider throughout. The texture is also very good. It’s one of the easiest apple cakes to make and there’s no need to peel the apples – bonus!
The cake can be made with just wholemeal flour, but I used some Free From Fairy gluten-free wholegrain flour as well. It’s a really nice mix and adding a little to my ordinary wholemeal flour or spelt flour seems to enhance the bake. If you ever need gluten-free flour, this is the one to go for. It comes in both plain and self-raising versions and both are a mix of wholegrain teff, sorghum and buckwheat with a little tapioca and potato starch thrown in for good measure. I love it.
Both the cider and kefir react with the bicarbonate of soda to help with the rise. Bakes with wholemeal flour don’t generally rise as well as those using plain flour, so a bit of extra help doesn’t go amiss. Don’t worry if you don’t have any kefir, you can use buttermilk, sour milk or watered down yoghurt instead. You can also omit the cider if you like and substitute it with more kefir / buttermilk / sour milk / watered down yoghurt.
Upside-Down Apple Cake – The Recipe
Upside-Down Apple Cake
- 125 g unsalted butter room temperature
- 125 g light muscovado sugar
- seeds from 8 cardamom pods - ground
- 3 large eggs
- 200 g wholemeal flour I used 180g wholemeal & 20g Free From Fairy gluten-free wholegrain flour
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- 3 tbsp cider
- 3 tbsp kefir buttermilk or watered down yoghurt
- 2 dessert apples - cored and sliced but not peeled.
- 1 tbsp 25g demerara sugar
- Pre-heat the oven to 180℃/350℉/Gas mark 4.
- In a large bowl, cream the butter and muscovado sugar together until light and fluffy. Add in the cardamom pods and cream some more.
- Beat in the eggs, one by one, adding a little of the flour if the mixture looks like curdling.
- Sieve in the dry ingredients, including the Free From Fairy gluten-free wholegrain flour if using. Throw out any large pieces of bran remaining in the sieve. Gently stir until just incorporated.
- Gradually add the cider followed by the kefir, stirring as you go.
- Slice the apples and lay them on the bottom of a greased deep round 20cm (8") silicone mould or lined tin.
- Sprinkle the demerara sugar over the top.
- Scrape the batter from the bowl over the apples and level the top.
- Bake for about 40 minutes or until the cake is firm to the touch and an inserted skewer comes out mostly clean.
- Leave to cool in the tin, then turn out onto a serving plate so that the apple slices are on top.
Other Tin and Thyme apple cakes you might like
- Almond apple cider cake
- Apple crumble & custard mini cakes
- Blackberry & apple cupcakes
- Dorset apple cake with chocolate caramel
- Honey apple cardamom mini bundt cakes
- Kale apple cake
- Spiced toffee apple bonfire cakes
- Toffee apple hazelnut cake
I’m sharing this easy recipe for upside-down apple cake with Curly’s Cooking for #CookBlogShare, with Only Crumbs Remain for #BakingCrumbs, with JibberJabberUK for #LoveCake and with Searching for Spice for #CookOnceEatTwice.
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