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.
This is a very moist cake, so 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). For more on how to make yogurt and dripped yogurt, read my post on How to make yogurt.
Upside Down Apple Cake
- 4 large apples peeled and sliced
- 2 tablespoons olive oil or butter
- 1/4 teaspoon ground cinnamon
- 2 tablespoons honey for the apples in the pan
- 1/3 cup honey for the cake batter
- 1/2 cup yogurt dripped yogurt is ideal
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- 2 cups almond flour
- Preheat your oven to 320 degrees F. Prepare a cake pan by oiling the sides. I also place a piece of parchment paper on the bottom to make it easy to remove the cake at the end.
- Place the apples, cinnamon, 2 tablespoons of butter and 2 tablespoons of honey in a large frying pan and cook the apples for 5 minutes, or until just slightly tender.
- In a bowl, blend yogurt, eggs, 1/3 cup of honey, and vanilla together.
- Add all the dry ingredients (flour, baking soda, and pinch of salt) to the wet mixture, and blend well.
- Layer the apples on the bottom of the baking pan and then pour the batter over the apples until covered.
- Bake for about 45 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 carefully turn the cake over on to a plate. It should slide out fairly easily but you can also run a dull knife around the edges to insure it will slip out of the pan easily.
- I store the cake in the refrigerator for several days.