With gooey cinnamon apples layered under a soft, spongey, perfectly sweet apple cake, this is most certainly my favorite, no-fuss dessert. To bring out the best apple flavor and texture, caramelize the apples on the stovetop before adding to your pan. Don't forget to top with a scoop of vanilla ice cream!
Does anyone remember the caramel apple goldrush from Longhorn's? It was like a crispy, buttery, apple cobbler with vanilla ice cream and a drizzle of Maker's Mark whiskey-caramel. When asked what my favorite dessert is, this will always be my answer. Sadly, they discontinued this gorgeous treat :(
That prompted me to try making my own apple dessert. I knew that I wanted something simple, sweet, gooey, and comforting. This cake checks every one of those boxes.
If you have some fresh apples and are looking for a quick and easy dessert to enjoy after a family supper at home, this apple cake is just the thing (or as a yummy cake for one). It's also perfect as a crowd-pleasing dessert, prepped and ready to eat in just one hour. The next day, and the next day, this treat takes the cake ;)
"The perfect apple cake doesn't exi-"
Why You’ll Love This Apple Cake:
No mixer required, and no fussy decorating
Classic apple cake, with easy ingredients
Soft, tender, and juicy caramelized apples
Ready to eat in ONE hour
Perfectly sweet, cinnamon-spiced cake
Cozy, nostalgic flavors
Dairy-free
She is fantastic with a dollop of vanilla ice cream on top
What Are the Best Apples to Use?
This cake works best with firmer apples. Steer clear of mushy, soft, or squishy apples. It's ideal to bake with a blend of tart and sweet apples for the best flavors.
Tart Options: Granny Smith, Braeburn, and Pacific Rose.
Sweet Options: Fuji, Pink Lady, Jazz, and Honeycrisp.
We also love having this cake for breakfast! When ready to eat, just pop a slice in the microwave for 30 seconds, top with vanilla Greek yogurt, extra fruit, almond butter or caramel, and some mixed nuts/seeds for a balanced and delicious brekkie. Let's get started!
Upside-Down Apple Cake
Cake Batter:
• 130g oat flour or all-purpose flour (spooned & leveled)
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg, 1/4 tsp cardamom
• 1/2 apple pie spice OR ginger & allspice
• 20g truvia *or alternate sweetener
• 110g unsweet applesauce
• 1 very ripe banana, mashed*
• 75g vanilla Greek yogurt
• 1 egg, room temp
• 1 tsp vanilla extract
• 1 tbsp peanut butter (melted) OR coconut oil
CARAMELIZED APPLES:
• 3 - 4 apples (I used a blend of Granny Smith and Honeycrisp)
• 1 tbsp lemon juice
• 1/2 tsp cinnamon
• 2 - 4 tbsp sf maple syrup or agave or honey
• 1/2 tbsp truvia *optional
(6-8 servings)
Method:
1. Preheat the oven to 360°F and grease a 9-inch springform pan.
2. Fry the apples: Thinly slice the apples, leaving the skins on, and add to a large mixing bowl with lemon juice, syrup, and cinnamon.
3. Add spiced apples to a greased skillet and fry on medium heat, stirring often. You want the apples to soften and caramelize (should take ~5 minutes).
4. Make the cake: Whisk the flour (I used mostly oat flour and 1 scoop of vegan protein powder), baking powder, baking soda, salt, spices together in a large bowl. Gently fold in the sweetener, applesauce, mashed banana (or more applesauce), egg, vanilla, yogurt, and peanut butter until combined and smooth. If your mixture is too thick, add a little extra yogurt or applesauce.
5. Dump the fried apples into the bottom of the springform pan. They don't have to be perfectly layered! Just spread them over the center and push to the edges of the pan. The goal is to make sure you don't leave any gaps for the batter to seep through.
6. Pour the cake batter evenly over the apples and use a spatula to gently spread, covering all the fried apples. Add your pan into the oven and bake for 45–50 minutes. Baking times vary, so keep an eye on it. I like to add a baking sheet filled with 1/2 inch of water on the shelf beneath the cake while baking. The cake is done when a toothpick inserted in the center comes out clean.
7. Once done baking, remove the cake from the oven and set the pan on a wire rack. Allow to cool for at least 10-15 minutes.
8. Gently release the clasp on the springform pan to help the cake separate from the pan. Close the clasp once more. Place a large plate over the top of the springform pan to cover the opening. Use your hand to hold the plate in place and quickly, but carefully, invert the cake. Tap the base and shake the pan gently before lifting the springform pan slowly. Et voila! Slice and enjoy your beautiful cake :)
*Cover and store leftover cake at room temperature for up to 1 day or in the refrigerator for up to 5 days.
*If you don't want to use banana, you can replace with another 100g applesauce
*Use any sweetener of choice- erythritol, coco sugar, honey, maple syrup, white sugar, etc.
*Some topping options are coconut yogurt, fresh fruit, caramel, granola, nuts & seeds, almond butter, coconut, ice cream, or whipped cream!
*Nutritional values will vary based on what you use. I sliced my cake into 6 slices.
Calories (1 slice) | Carbohydrates (g) | Fat (g) | Protein (g) |
188 | 36 | 3 | 11 |
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