• Lara Flanagan

Upside Down Apple Cake

I am continuing to obsess about the cake recipe I created this week. It is the loveliest cake recipe (apart from my chocolate cake) that I have created thus far! So far I have made a passionfruit, orange, and lemon version. A friend also messaged me and said that she had made a mandarin version with shards of dark chocolate which I thought sounded supremely decadent.

Archie is heading off to referee at a big Under-12 soccer tournament in Toowoomba over the next few days so I thought that the occasion of his departure called for cake. How cool is it having a reason to cook cake on a Tuesday night?

It is bitterly cold in Tenterfield today and I was craving the ultimate in comfort food. Cooked apple is one of my favourite comfort foods so I thought I would experiment with an Upside Down Apple Cake. All I can say is that this is a winner. It is not overly sweet, I used unsweetened apple sauce, so if you love your sweets really sweet, then you might need to add a little sweetener, but for me, this warm comforting apple cake was just lovely.

Upside Down Apple Cake

Apple Cake:


2 ½ cups self-raising flour

1 cup caster sugar

1 teaspoon baking powder

3 teaspoons apple cider vinegar

¾ cup almond milk

½ cup olive oil

¼ cup water

170 grams apple sauce

2 Granny Smith Apples – peeled, cored, halved, and thinly sliced

Cinnamon Sugar

Line an 8-inch round cake tin with baking paper.

Preheat fan-forced oven to 180-degrees Celsius.

Line the bottom of the cake tin with apple slices arranged in a circular pattern. Finely dice any remaining apple and scatter over the apple slices.

Mix the dry cake ingredients in a bowl.

Add the wet cake ingredients to the centre.

Mix with a wooden spoon or whisk until combined.

Spoon the batter over the apple slices.

Bake in the oven for 50 minutes.

Allow to sit for 5 minutes, then turn out onto a wire rack.

Allow to cool on wire rack.

Dust with cinnamon sugar or icing sugar before serving.

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