Pic of Upside down apple cake

Upside down apple cake

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Upside down apple cake

Pudding & Cake Serves 12 1h 20 min
One of the loveliest things about upside-down cakes is how beautiful they look turned own. This has a rich and caramel taste and moist texture that reach perfection when served with a dollop of double or clotted cream. It works equally well with plums when they are in season.


  • 2 tbsp demerara sugar
  • 25g unsalted butter, cut into very small pieces
  • 225g self-raising flour
  • 150g soft dark brown sugar
  • 1½ tsp ground cinnamon
  • ½ tsp ground cloves
  • 500g apples, peeled, cored and chopped into small dice
  • 2 eggs
  • 200g unsalted butter, melted and left to cool but still liquid
  • 2 apples, cored and cut into half moon shapes


Prep time: 20 min
Cooking time: 1h
  • Step 1

    Preheat oven to 190°C/Gas 5.
  • Step 2

    Line a 20cm loose bottomed non-stick cake tin with baking parchment. Sprinkle the demerara sugar evenly over the parchment. Dot the 25g of butter over the top.
  • Step 3

    In a large bowl, combine the flour, dark brown sugar, cinnamon, cloves and chopped apple.
  • Step 4

    In a small bowl, lightly whisk the eggs and cooled melted butter together.
  • Step 5

    Place the sliced apples around the bottom of the tin in an even pattern, pressing down the dots of butter as necessary.
  • Step 6

    Pour the egg mixture into the flour mixture and gently stir until all the ingredients are just combined.
  • Step 7

    Pour over the apples in the tin and gently smooth to even out the mixture. Bake for about 1 hour, or until a skewer inserted into the middle of the cake comes out clean.
  • Step 8

    Remove from the oven and leave to cool in the tin for 5-10 minutes, then invert onto a cake rack (place a plate underneath in case any buttery juices run off).
  • Step 9

    Serve warm or cool, with cream.

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