Upside Down Apple Cake

I've been looking for a way to bake apples and a cake together, and I was inspired by a recipe I read at La Tartine Gourmande. I use almond flour, however you can substitute your flour of choice - the amount of flour necessary may vary depending on the type of flour you use. It came out so moist and delicious, my son asked to have just the cake again, or add other things to it. I can imagine putting raisins and walnuts in the cake, or eating it alone as a pound cake. In any case, this cake recipe is definitely a keeper.

Ingredients and preparation

• 3-4 apples (I used a mixture of granny and braeburn)

• 5 tablespoons of butter

• 1/4 teaspoon of cinammon

• 1/2 cup of honey plus 2 tablespoons

• 1/2 cup of plain yogurt (I used half & half yogurt)

• 1 teaspoon of vanilla

• 2 eggs

• pinch of salt (in the cake batter)

• 1 teaspoon of baking soda

• 2 cups of almond flour

1. Preheat oven to 310 degrees F.

2. Peel and slice apples. Slice them at equal width, take the seeds out and the core pieces.

3. Place the apples, cinamon, 2 tablespoons of butter and 2 tablespoons of honey in a large frying pan and cook apples 5 minutes, until just slightly tender.

4. In a bowl, blend yogurt, eggs, honey, and vanilla together. Next, add 3 tablespoons of melted butter and blend well.

5. Add all the dry ingredients (flour, baking  soda, and pinch of salt) to the wet mixture, and blend well.

6. In a buttered baking pan (I also add a circle cut-out of parchment paper to the bottom of my pan) place the apples on the bottom. Next, pour the batter over the apples until covered.

7. Bake for about 40 minutes, or until the center is not wiggly. The top will be starting to brown and a toothpick will come out clean. Cool completely and turn over on to a plate.

8. I store the cake in the refrigerator for several days while it disappears.

Comments

[Jo Ann Smith]

Dear Erica,

Thanks you so much for sharing your beautiful website with us. It is absolutely gorgeous! I am going to make the apple cake tonight, so much more to see and do. Wish we lived closer, would love to the SCD yogurt in grocery stores. We can start our own business. Want to try the mango pops also. Better get pack to reading.

Bravo!!!! Great Job!!!! Happy and Healthy New Year to you and your beatiful family.

Jo Ann

[EricaKerwien]

Thanks Jo Ann! Best wishes, Erica.

[elizabeth]

this recipe looks so beautiful! i really enjoy your blog. i can't have dairy, do you think non dairy yogurt in place of dairy yogurt, and coconut in place of butter would work here? i'm planning on making this cake today!
thanks for sharing any tips,
liz

[Erica]

Thanks, Liz!

Yes, I think a dairy substitute would work. The dairy adds some moisture and protein elasticity to help the cake stay together. I'm guessing you mean coconut oil or coconut butter, which I think is fine as well. Good luck, and let us know if it works out well.

[elizabeth]

i have made this twice now, and it turned out perfectly both times. -once with dairy and once using coconut yogurt/butter.
i can't tell you what a beautiful recipe this is and how much of a hit it's been in my house and at work. i plan to make it again already very soon. it may be my favorite cake recipe!!
the batter is perfectly sweet, moist and tender, and the syrup from the apples soaks in to the cake just enough to give it a little added tart sweetness.
thank you for sharing the recipe!

[Erica]

Yumm! I want to try that. The coconut butter sounds great. Good to know that it worked. Thanks for sharing!

[Janet H]

Do you use an 8 inch cake pan?

[Erica]

Hi Janet, I usually use two 8 inch pans, but a 9 inch would work as well (just a different size cake of course).

[Donna Miller]

This looks like a heavenly recipe. I am boderline diabetic & would love to have the nutritional info...particulary the carb content...or an approximate. Your web site & recipes are creative. Thank you.

[Erica]

Hi Donna, I wouldn't know how to access the nutritional info so that it would be accurate, however you can probably figure it out based on the separate ingredients. I would search a website, such as this one: http://www.nutritiondata.com/.

[Becky Garza]

I made this cake for a coworker's birthday. Everyone loved it!! I used brown sugar instead of the honey on the apples. I also used coconut butter instead of yogurt. DELICIOUS!!

[Erica]

ok, now I have to try it with coconut butter.

[Janet H]

So this recipe makes two 8 inch cakes?

[Erica]

Janet, the recipe makes one, good-size, 8 or 9 inch cake. When I use it to make a layer cake, I double the recipe.

[Danielle]

I just made this yesterday...YUM!Thanks for sharing!