I’ve always loved spices. I love the way a small pinch fills the house with this absolutely delicious aroma that makes you feel hungry even though you really aren’t. It’s almost magical and for me, the most ‘magical’ of all these spices is cinnamon. It has the most beautiful aroma – a little spicy, a little sweet and a little earthy. It goes well with pretty much anything, it’s just important to remember that cinnamon has a very strong flavor and is best paired with ingredients that have a mild, subtle flavor in comparison.
Apples and cinnamon are like a match made in heaven. They get along beautifully and create a wonderful aroma and flavor that appeals to both adults and children. I also love nutmeg and it works perfectly here! This cake is not overly sweet and a slice goes along perfectly with a hot cup of coffee. This is my go to recipe when I want to make something for a party. So, if you are going to come to my house for the first time for lunch or dinner, you will probably be served this cake! It stays beautifully moist and keeps well in the refrigerator for at least 4 days.
Unlike apple pie, I prefer to serve this without any vanilla ice cream. Just serve it warm and make sure you serve a nice big helping!
Apple Cinnamon Upside Down Cake
(Adapted from a recipe from Southern Food)
For the Topping:
- 3 large golden delicious apples
- 2/3 cup light brown sugar, packed
- 1 scant teaspoon ground cinnamon (I used a full teaspoon and a little more)
- A good pinch of nutmeg
- 4 tablespoons melted butter (Regular, salted)
- 1 3/4 cup all-purpose flour, stirred before measuring (I used whole wheat flour)
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup milk
- Preheat oven to 325 degrees Fahrenheit or 160 degrees Celsius.
- Grease a 9 inch square cake pan with butter or cooking spray.
- Core the apples, peel and slice thinly.
- Combine apple slices with brown sugar, 1 teaspoon cinnamon, a pinch of nutmeg and 4 tablespoons of the melted butter. Arrange the apple mixture in the prepared cake pan and set aside.
- In a separate bowl, combine the flour, salt, baking powder, cinnamon powder and nutmeg powder. Set aside.
- In a large mixing bowl, beat the butter with the sugar with an electric mixer until light and fluffy.
- Beat in the eggs and vanilla extract.
- Next, fold in the flor mixture into the butter and sugar mixture, one spoonful at a time. Alternate the flour mixture and the milk.
- Spoon the batter over the apple slices. The mixture is a little thick and maybe difficult to spread over the apple slices but it is important to get a nice even layer.
- Bake for 55 to 65 minutes or until a toothpick comes out clean. The top should be a nice golden color.
- Invert the hot cake onto a cake plate and let it stand for 5 minutes. Remove the pan and scrape up any fruit slices clinging to the pan and arrange on the cake.
Unfortunately, I don’t have an amazing picture for this cake and I really hope it doesn’t put you off from trying this one. I promise I’ll take an amazing picture and update the blog. 🙂 It’s a very simple recipe with some excellent results. The advantage of this cake is that it is not heavy as it has no cream or ganache or butter cream frosting. It’s a wonderful dessert at the end of a big Indian meal as well. I am sure you can serve it at a party after a big dinner and it will be a hit.
Happy Baking everyone! 🙂