Sweets and drinksBaked GoodsEurope and North AmericaAbout 1 hour 30 minutes
An upside down caramel apple cake lives on its top, a neat fan of apple slices under a glossy caramel. Arranging the fruit is the hard part, since one slice out of line shows the moment the cake is turned out.
The apples are laid out on a round plate first, then the pan goes over the top and the whole thing flips, carrying the pattern into the pan intact. A light tap on the pan sends the caramel down between the slices. The cake bakes at 175 degrees C for about 40 minutes and cools a little before it comes out. Slide a sheet of paper under it on the plate.
This batch weighs about 2.2kg, at roughly 146 calories per 100g.
Method
Quarter 3 Dazzle apples and 3 Granny Smith apples, core them and slice, leaving the skin on.
Fan the slices over a round plate that fits inside the pan, set the plate on a tall can as a stand, then press the cake pan down over it and flip so the whole layer of apples lands on the base of the pan. Fill the center with any slices left over.
Melt 80g unsalted butter with 108g kOBE Monk Fruit Blend in a nonstick pan, add 1 teaspoon ground cinnamon once it liquefies, cook until the mixture thickens and bubbles gently, then stir in 3 tablespoons apple syrup, turn off the heat and stir as it cools a little.
Pour the caramel over the middle of the pan to cover it, tap the pan on the counter so the caramel runs into the gaps between slices, and let it sit until the caramel sets.
Heat the oven to 175 degrees C with top and bottom heat.
Beat 110g softened unsalted butter with 135g kOBE Monk Fruit Blend on medium speed until pale and fluffy.
Add the eggs one at a time, folding with a spatula after each, then add 2 tablespoons apple syrup and fold gently.
Mix 250g all purpose flour with 2 tablespoons baking powder, sift, and divide into three parts. Fold in 1/3 of the flour along with 100ml unsweetened yogurt, keeping the batter free of lumps, then fold in another 1/3.
Add 150ml oat milk and the last 1/3 of the flour, folding until the batter is smooth and even.
Pour the batter over the apples in the pan and bake at 175 degrees C for about 40 minutes until risen and golden. In an air fryer, drop the temperature to 170 degrees C.
Let the cake cool a little, set a sheet of paper on a plate, invert the pan onto it and lift the pan away.
Tips
Apples of the same size, short and round, give the most even fan of slices.
Leaving the skin on keeps the color bright and holds the slices together in the oven.
A spoonful of reduced coconut water deepens the color if a darker top is wanted.
Apple syrup is still sugar, so use the amount in the recipe and skip the extra drizzle.
The sheet of paper under the cake makes it easy to nudge the cake straight if it lands off center.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.