Best apple upside down cake
- 800-900g apples, peeled (approximately 5 apples)
- 3 eggs
- 150g white sugar
- 80g brown sugar
- 1 teaspoon vanilla essence (extract)
- Zest and juice of 1 lemon
- 180g unsalted butter, melted plus extra to grease baking pan
- 200g Greek yoghurt, vanilla flavour (alternatively use plain Greek yoghurt)
- 240g 00 flour, plus 1 tablespoon to grease baking pan (alternatively use plain, all-purpose flour) – see note in step 5
- 16g Italian baking powder (such as Lievito Bertolini)
- 1 tablespoon icing (confectioners’ sugar
- ½ teaspoon cinnamon
- 1 pinch salt
Requires: 9 inch round baking pan
Preheat oven to 180°C conventional oven (356° Fahrenheit/Gas 4). Ideally use a 9 inch round Anodized Aluminum cake pan – if you don’t have one, see note for details. Grease cake pan by lightly buttering the base and sides with margarine or butter. Add a heaped tablespoon of 00 flour, then turn and shake the pan to coat the butter in flour on the sides of the baking pan.
Note: Anodized Aluminum cake pans are the ideal baking surface for any type of cake as they produce even heating. This creates the best possible rise, making you a confident baker. You can buy an Anodized Aluminum cake pan from Amazon.
Halve and core the apples. With the cut-side down, thinly slice the apples (less than 1cm thick). Transfer to a mixing bowl and pour over the lemon juice. Lightly toss the apples in lemon juice to prevent discolouration. Combine the icing sugar and cinnamon in a small bowl. Sift half of the sugar and cinnamon over the base of the cake pan. Arrange apple slices in a circular pattern in the cake pan, starting from the outside and working inward to completely cover the base of the pan. Sift the remaining icing sugar and cinnamon over the apple layer. Roughly chop the remaining apples and set aside.
Using an electric mixer or hand beater, beat the egg whites with a pinch of salt until stiff peaks form. With the mixer (or hand beater) running, add the egg yolks, one at a time. Add the white and brown sugar, one tablespoon at a time, beating well after each addition, then add the vanilla essence.
Beat in the butter, pouring a little at a time until all combined. Add one tablespoon of the Greek yoghurt at a time, continually beating until well combined.
Use a wooden spoon to stir in the flour, one tablespoon at a time.
Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens. You can also buy from Amazon.
Stir in the grated lemon zest and sifted baking powder. Stir in the chopped apples and any remaining lemon juice at the bottom of the bowl. Mix until well combined.
Pour the apple cake mixture into the prepared cake pan. Bake for 45 – 50 minutes or until a skewer inserted in the centre comes out clean. Allow the cake to cool in the cake pan for 10 minutes, then carefully transfer to a serving plate.
Invert the apple upside down cake onto a serving plate while still warm. I can guarantee that this is the best apple upside down cake you have ever had – buon appetito.
I made two of these cakes, they looks so good! Had a taste and they taste so.good.
