This upside down apple cake is deliciously moist and flavorful. Apfelkuchen (apple cake) is a classic German cake where apples are usually folded into a buttery batter. In this old recipe from a “Bavarian Cookbook”, apples are arranged at the bottom instead over melted butter, sugar, and almonds or walnuts. The melted butter at the bottom of the pan caramelize after baking, giving tart apples a buttery sweet flavor. I love it!
Few alterations to original recipe
I made a few alteration to the recipe this time by replacing white sugar in the bottom of the pan with coconut blossom sugar. Despite its name, it doesn’t taste or smell like coconut. Instead, it has a distinct caramel and subtle butterscotch notes, closely resembling brown sugar. Yet, it is more flavorful and mildly sweet with a warm, rounded, and slightly toasty taste. I love it! This upside down cake will surely become your favorite!
I also added a bit more butter to the batter which I also melted before using. For more moisture, I also added milk to the recipe.
Use of coconut blossom sugar
Coconut blossom sugar and regular cane sugar are nearly identical. Although coconut blossom sugar contains trace amounts of minerals like zinc, potassium, iron and antioxidants because it is less refined, it is still sugar. So, use it mindfully! It adds a caramelized flavor to muesli and yoghurt. It dissolves well in liquids and sweeten hot beverages such coffee and tea or cool lemonades. It is suitable for pastries and cakes and can be used in recipes in a 1:1 ratio. I have also enhanced salad dressing with it. Amazing taste!
Kind of apples to use
Tart or sweet-tart apples are the best for any kind of apple cakes. My favorites are Braeborn and Boskop aka Belle de Boskoop or simply Boskoop. The latter apple is rustic, firm, tart and fragrant. I love it so much that I planted the tree in my garden 30 years ago. Boskoop contains four times the vitamin C of Granny Smith or Golden Delicious and is very high in acid. However, Granny Smith, Jonagold, Gravenstein and Honey Crisp also work perfectly.
For the bottom of the pan
For the batter
Deliciousness revealed
Juicy, Moist And Caramelised Upside Down Apple Cake
Ingredients
Method
- Rinse the apples and peel them. Core and cut them into even-sized slices. Drizzle with the one tablespoon lemon juice.
- In a mixing bowl sift flour and baking powder. Preheat oven (180°C/ 350°F).
- Line the bottom of a 26-cm springform with a fitted parchment paper. Grease the sides with little butter. Now add the 40 ml melted butter onto the parchment paper and spread evenly. Sprinkle brown sugar all over, followed by the almond slivers. Arrange the apple slices in neat, concentric circles, starting from the outside. Sprinkle with the cinnamon.
- In the bowl of your stand mixer add the eggs, sugar and vanilla. With the wire whip attachment beat on speed 6 for about 5 minutes until foamy. While still beating, pour in the melted butter and beat for another 3 minutes until double in size.
- Reduce beat to speed 4 and gradually add the flour and milk. Continue beating on speed 6 for about 2 minutes. Pour the batter onto the apples in the springform. Spread evenly.
- Bake for about 45 minutes. Do the toothpick test. Let cool for 5 minutes, run a knife around the side of the pan to loosen the cake. Now carefully open the springform. Let cake cool completely in the springform.
- Place a serving platter on top of the cake and invert it. Remove the bottom of the pan and carefully peel off the parchment paper. Serve with a dollop of whipped cream if desired.
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