Apple Upside-Down Cake

Yield: Serves 6 - 8

Photo by Natalie Findlay

*Note: this cake is thinner and more moist than a regular cake.


Apple Mixture

65 g butter

65 g brown sugar

3 Tbs (45 mL) cider

3 medium gala apples, peeled, cored, sliced


5 medium gala apples, peeled and cored

300 g flour

100 g sugar

10 g baking powder

1 tsp (5 mL) vanilla

pinch mace

5 g ground ginger

8 g cinnamon

100 g sour cream

60 g butter

¼ cup (60 mL) cider


    Apple Mixture
  1. Place butter and brown sugar in sauté pan to melt. Whisk to combine, then add cider and whisk again. Add apple slices, cook for 5 - 10 minutes.
  2. Cut parchment paper to fit, and lay in the base of your baking pan.
  3. Butter parchment and lay apple slices in a pattern on top. Pour remaining juices into the pan, reserve.
  4. Cake
  5. Preheat oven to 350º F.
  6. Grate apples, and set aside.
  7. In a bowl combine flour, sugar, baking powder, cinnamon, mace and ginger.
  8. In a small bowl whisk together butter, egg, cider and vanilla. Add to dry ingredients, and add shredded apple.
  9. Spoon mixture over apples in the pan and even out batter. Bake 35 minutes or until toothpick comes out clean.
  10. Let cool on a wire rack 10 minutes, invert onto serving plate and cool completely.

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