Before I discovered my love for baking and cooking, I often did not know what to do with apples that I considered too ripe for my taste – I’m a very picky apple eater. Gosh, was I clueless back then! Nowadays, I use ripe apples to make homemade applesauce (great egg-, butter-, or oil replacer!) or other apple dishes such as banana apple chunks bread and apple cinnamon upside down cake. The recipe for the latter was inspired by a recipe published on Chef Chloe’s blog.
As always, I tweaked the recipe to meet my needs and wants, e.g. I lowered the sugar content and upped the fiber. The resulting cake was an instant hit with friends and family. It tastes so amazing that I naturally had to share the recipe with you. This upside down cake is truly my whenever feel-good cake. Bits of bliss in every bite – guaranteed!
~ 8 Servings
- 3 apples, peeled, 1 thinly sliced and 2 diced
- 1 1/2 cups light spelt flour
- 1/4 cup brown sugar, plus a little extra for sprinkling
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/4 cup pure maple syrup
- 1/3 cup canola oil
- 1/4 cup non-dairy milk – I used rice milk!
- 1 tablespoon apple cider vinegar (ACV)
- 2 teaspoons vanilla extract
- Preheat the oven to 180 ºC.
- Lightly grease a 9-inch round pan and line with parchment paper. Grease again.
- In a large bowl, whisk flour, sugar, baking soda, baking powder, cinnamon, and salt until all ingredients are well-distributed.
- In a small bowl, combine milk and ACV. Set mixture aside.
- In a separate bowl, whisk maple syrup, oil, milk mixture, and vanilla until all ingredients are well-combined.
- Pour wet mixture into the dry mixture and mix with a spatula until all ingredients are well-incorporated. Attention: do not overmix!
- Cover most of the bottom of the prepared cake pan with apple slices and then sprinkle some sugar on top.
- Fold in the apple dices into the batter.
- Carefully spoon the batter into the pan without rearranging the apple pattern on the bottom.
- Even out the batter using your fingers or a spatula.
- Bake for roughly 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 5-10 minutes.
- Remove the pan and then carefully flip the cake so that the apple design is on top.
- Carefully peel off any remaining parchment paper.
- If desired, serve with non-dairy ice cream or whipped cream.