Upside-down apple cake

Upside Down Apple Cake

The first time I tried this cake in a round form, I admit it didn't quite hold its shape. It fell apart a bit when I tried to put it in the oven, but in the end, it baked well and came out easily from the pan. It has a subtle scent of wine, but it's too faint to notice much. Instead, the taste of caramelized apples with cinnamon makes it all worthwhile.

Quick Info

Total Time: 1 hour – 1 hour and 10 minutes
Preparation Time: 20-25 minutes
Baking Time: 30-40 minutes
Servings: 8
Difficulty: medium
Recipe Type: apple cake, homemade dessert

Ingredients

3 apples
3-4 candied cherries
5 tablespoons sugar (for caramelizing the apples)
5 tablespoons sugar (for the batter)
50 ml red wine (preferably homemade)
Cinnamon, to taste
4 eggs
6 tablespoons flour
1 teaspoon baking powder
3 tablespoons oil
3 tablespoons sparkling water
1 pinch of salt

Preparation Method

1. Prepare the apples
Peel the apples and slice them not too thinly. Put 5 tablespoons of sugar in a pan, leave it on medium heat until it turns caramel color. Pour the wine over the caramelized sugar, sprinkle with cinnamon, mix, and let it boil for a minute or two. Add the apples and the candied cherries. Keep them on low heat until the apples soften slightly; don’t cook them too long, or they will turn to mush. Remove the pan from heat and let it cool for 10 minutes.

2. Arrange the apples in the pan
Place the apples and cherries directly in the baking pan, including the syrup collected. Do not grease the pan; the syrup will form the top layer after baking.

3. Prepare the batter
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt. When they become frothy, start adding the 5 tablespoons of sugar, one at a time, mixing well after each addition, until a thick meringue forms. Mix the yolks with the oil and sparkling water. Pour the yolk mixture over the egg whites and gently combine without overmixing. Sift the flour together with the baking powder. Gradually add them to the mixture, stirring from the bottom up, just enough to avoid deflating the meringue. Pour the resulting mixture over the apples in the pan, leveling it gently.

4. Bake the cake
Put the pan in the oven at 180°C (or medium heat if using a conventional stove). Bake for 30-40 minutes, or until a toothpick comes out clean from the batter. Remove the pan and let it cool for 10-15 minutes in the pan.

5. Invert the cake
Invert the cake onto a plate while it’s still slightly warm. The caramelized apples should be on top. Let it cool completely before slicing.

Why I make this recipe often

It uses ingredients that I usually have at home. There’s no need for complicated techniques. The taste is clean, fruity, and the cake remains light. A portion is good even the next day; it doesn’t dry out quickly.

Tips and Variations

Tips

Do not use a springform pan; the syrup may leak into the oven.
Do not caramelize the sugar too much, or it will become bitter.
The batter should not be overmixed after adding the flour to keep it airy.
Do not leave the cake too long in the pan after baking; otherwise, it may stick or become excessively moist.

Substitutions

Instead of red wine, you can use white wine or apple juice if you prefer it alcohol-free.
The candied cherries can be omitted or replaced with dried plums, raisins, or other candied fruits if you have them on hand.

Variations

You can increase the amount of cinnamon to taste.
It also works with pears, but you should boil them for less time.
You can sprinkle chopped nuts over the apples before pouring the batter.

Serving Ideas

It pairs well with plain yogurt or low-fat sour cream when you want a not-too-sweet portion.
It also works with a little whipped cream or vanilla ice cream for those who prefer creamier desserts.

Frequently Asked Questions

1. Can the cake be made without wine?
Yes, you can use apple juice or water, but it will lack that subtle wine flavor.

2. If I don’t have candied cherries, is it a problem?
No. You can skip them or use any candied fruit you have at home, including dried plums, apricots, or raisins.

3. Why does the batter sometimes sink after baking?
Most often due to overmixing the flour into the meringue. Mix slowly, from the bottom up, just until incorporated.

4. Can it be stored in the fridge?
Yes, you can keep it for 2-3 days in the cold. The taste is better at room temperature.

5. Can the cake be frozen?
I do not recommend it; the texture of the cake and the apples do not hold up well to thawing.

Nutritional Values

Approximately, one serving (out of 8) has about 170-190 kcal, with 3-4g protein, 4-5g fat, and 35-38g carbohydrates. It is not a diet dessert, but it’s not very calorie-dense either. Values may vary depending on the size of the apples and how much sugar remains in the syrup.

Storage and Reheating

The cake keeps for 2-3 days in the fridge, covered. I do not recommend reheating; at most, let it sit at room temperature before serving. The cake remains quite soft even after a day. If it’s warm in the kitchen, put it in the fridge to prevent the apples from fermenting in the top layer.

That’s it – the recipe remains simple, with seasonal ingredients, and I’ve never encountered it not being eaten down to the last slice.

 Ingredients: 3 apples, 3-4 candied cherries, 5 tablespoons of sugar plus another 5 tablespoons, 50 ml of homemade red wine, cinnamon to taste, 4 eggs, 6 tablespoons of flour, a pinch of baking powder, 3 tablespoons of oil, 3 tablespoons of sparkling water, a pinch of salt

 Tags:  apple pie