Juicy, Moist And Caramelised Upside Down Apple Cake

Dina Kohl

Juicy and moist, not too sweet apple cake

Print Recipe

Prep Time 45

Cook Time 45

Servings: 8 servings

Course: Dessert

Cuisine: German

For the bottom of baking pan

For the batter

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.