Apple Upside Down Cake
Recipe by Nicole Thom-Arens
Serves 10 to 12
Baked apples and hearty spice cake unite for this delicious cake that packs all the wonderful flavors of autumn into each slice. I love making spice cakes in the fall. The flavors are warm and inviting and marry beautifully with early fall’s star produce—the apple. When I first dreamt of this cake, my goal was to make a moist sponge that used a bit of whole wheat flour for enhanced flavor that could hold up against the rich apples and spices. The result is a slightly dense, moist cake. Cooking the apples ahead of the bake leads to a richer caramel apple flavor.
Ingredients:
4 baking apples2 tablespoons brown sugar2 tablespoons unsalted butter1 teaspoon cinnamon1/4 teaspoon cardamom
For the cake batter: 1/2 cup avocado oil3/4 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)3/4 cup packed brown sugar2 eggs1/4 cup nonfat Greek yogurt1 1/2 teaspoons vanilla bean paste1/4 cup buttermilk1 teaspoon baking powder1/4 teaspoon baking soda1/3 cup whole wheat flour1 cup all-purpose flour1 teaspoon cinnamon1 teaspoon ginger1/4 teaspoon cardamom
Instructions:
1) Preheat the oven to 350 degrees. 2) Line a springform pan with parchment paper. Grease the bottom and sides with butter or cooking spray. Place the springform pan on a large sheet pan to prevent any potential leaking of the apple mixture onto the oven floor.3) Peel, core, and slice the apples. 4) Add the apples to a large skillet with 2 tablespoons unsalted butter, 2 tablespoons brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon cardamom. Cook the apple mixture over medium heat until the apples just begin to soften—5 to 10 minutes.5) When the apples are just softening, transfer them, along with the pan juices, to the lined springform pan. Set aside. 6) To make the cake batter, add the oil, salt, and brown sugar to a large bowl. Mix until well combined. 7) Add the eggs. Mix until combined.8) Add the yogurt, vanilla bean paste, and buttermilk. Mix until combined.9) Add the baking powder and baking soda. Mix until combined.10) Add the flours and spiced. Mix until just combined. 11) Pour the batter over the apple mixture. Shake the pan slightly to evenly disperse the batter. Tap the pan on the counter a few times to release air bubbles. 12) Bake at 350 degrees for 55 to 60 minutes or a toothpick inserted in the center of the cake comes out clean. (Don’t worry about any cracks on the top of the cake—the top will become the bottom after it cools.)13) When the cake is done, transfer it from the oven to a wire rack and allow it to cool for an hour.14) After an hour, run a paring knife along the inside rim of the pan to release the cake. Remove the ring of the pan. 15) Place a plate or cake stand on top of the cake. Carefully, but swiftly, turn the cake over onto the plate/stand. Gently remove the bottom of the pan and the parchment paper. 16) Serve as is or with a dollop of whipped cream or ice cream. Store leftovers in the fridge for 2 to 3 days.
4 baking apples2 tablespoons brown sugar2 tablespoons unsalted butter1 teaspoon cinnamon1/4 teaspoon cardamom
For the cake batter: 1/2 cup avocado oil3/4 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)3/4 cup packed brown sugar2 eggs1/4 cup nonfat Greek yogurt1 1/2 teaspoons vanilla bean paste1/4 cup buttermilk1 teaspoon baking powder1/4 teaspoon baking soda1/3 cup whole wheat flour1 cup all-purpose flour1 teaspoon cinnamon1 teaspoon ginger1/4 teaspoon cardamom
Instructions:
1) Preheat the oven to 350 degrees. 2) Line a springform pan with parchment paper. Grease the bottom and sides with butter or cooking spray. Place the springform pan on a large sheet pan to prevent any potential leaking of the apple mixture onto the oven floor.3) Peel, core, and slice the apples. 4) Add the apples to a large skillet with 2 tablespoons unsalted butter, 2 tablespoons brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon cardamom. Cook the apple mixture over medium heat until the apples just begin to soften—5 to 10 minutes.5) When the apples are just softening, transfer them, along with the pan juices, to the lined springform pan. Set aside. 6) To make the cake batter, add the oil, salt, and brown sugar to a large bowl. Mix until well combined. 7) Add the eggs. Mix until combined.8) Add the yogurt, vanilla bean paste, and buttermilk. Mix until combined.9) Add the baking powder and baking soda. Mix until combined.10) Add the flours and spiced. Mix until just combined. 11) Pour the batter over the apple mixture. Shake the pan slightly to evenly disperse the batter. Tap the pan on the counter a few times to release air bubbles. 12) Bake at 350 degrees for 55 to 60 minutes or a toothpick inserted in the center of the cake comes out clean. (Don’t worry about any cracks on the top of the cake—the top will become the bottom after it cools.)13) When the cake is done, transfer it from the oven to a wire rack and allow it to cool for an hour.14) After an hour, run a paring knife along the inside rim of the pan to release the cake. Remove the ring of the pan. 15) Place a plate or cake stand on top of the cake. Carefully, but swiftly, turn the cake over onto the plate/stand. Gently remove the bottom of the pan and the parchment paper. 16) Serve as is or with a dollop of whipped cream or ice cream. Store leftovers in the fridge for 2 to 3 days.