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.
I’ve modified this recipe since originally posting it in order to remove some moisture from the cake. I’ve lowered the amount of honey I add (from 1/2 cup to 1/3 cup), and I use dripped yogurt now. Also, to insure the center bakes fully, I’ve lowered the temperature, and I bake it a bit longer.
How to drip yogurt
I use dripped yogurt in this recipe quite often. To drip yogurt (also referred to as greek yogurt for it’s thickness), I place a strainer in a saucepan, then place a paper towel (or coffee filter) in the strainer, and finally place the yogurt in the paper towel. I put the saucepan top on and let it drip away, sometimes over night in the refrigerator. The longer you drip it, the more water drips out (I know that sounds obvious, but I thought I’d confirm that fact and encourage you to drip it as long as possible).
Upside Down Apple Cake
- 4 apples (I used a mixture of granny and braeburn)
- 2 tablespoons of butter for the apple mixture
- 3 tablespoons of butter for the batter (you can remove to lower the fat content)
- 1/4 teaspoon of cinnamon
- 1/3 cup of honey (plus 2 tablespoons for the apple mixture)
- 1/2 cup of yogurt (I use dripped yogurt to remove some moisture from the cake)
- 1 teaspoon of vanilla
- 2 eggs
- pinch of salt (in the cake batter)
- 1 teaspoon of baking soda
- 2 cups of almond flour
- Preheat your oven to 300 degrees F.
- Peel and slice apples. Slice them at equal width, take the seeds out and the core pieces.
- Place the apples, cinnamon, 2 tablespoons of butter and 2 tablespoons of honey in a large frying pan and cook apples 5 minutes, until just slightly tender.
- In a bowl, blend yogurt, eggs, 1/3 cup of honey, and vanilla together. Next, add 3 tablespoons of melted butter and blend well.
- Add all the dry ingredients (flour, baking soda, and pinch of salt) to the wet mixture, and blend well.
- 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.
- Bake for about 40 minutes, or until the center is baked and starting to brown. The top will be starting to brown and a toothpick will come out clean. Cool completely and turn over on to a plate.
- I store the cake in the refrigerator for several days while it disappears.