Upside-down spiced honey and apple cake
Discover the perfect fall dessert with our Upside-Down Spiced Honey and Apple Cake! Featuring a moist blend of honey, succulent apples, and a tantalizing mix of ginger and cinnamon, this cake is sure to warm your heart. Topped with crunchy almonds and accompanied by a hint of garlic for an unexpected twist, it's a delightful treat for any occasion. Try it today!
- 26 Apr 2024
- Cook time 60 min
- Prep time 20 min
- 8 Servings
- 12 Ingredients
Indulge in a delightful blend of spices and sweetness with this Upside-Down Spiced Honey and Apple Cake. The combination of tender apples, aromatic spices, and the luscious flavor of honey creates a dessert that is both comforting and flavorful. Perfect for any occasion, this cake is sure to impress your guests and become a family favorite.
Ingredients:
Instructions:
- Honey Layer: Pour the honey into the bottom of the prepared cake pan and spread it evenly.
- Apple Slices: Peel, core, and thinly slice the apple. Arrange the apple slices in a single layer over the honey, forming an attractive pattern.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat together the butter and brown sugar until light and fluffy.
- Add Eggs: Add the eggs one at a time, beating well after each addition.
- Combine Dry Ingredients: In a separate bowl, sift together the self-raising flour, all-purpose flour, ground almonds, ginger, and cinnamon.
- Add Dry Ingredients to Wet: Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Add Sour Cream: Fold in the sour cream until evenly incorporated.
- Garlic Addition: Grate the garlic cloves and fold them into the cake batter for an unexpected flavor twist.
- Spread the Batter: Carefully pour the batter over the apple slices in the cake pan. Spread it out evenly with a spatula.
- Bake: Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool in Pan: Allow the cake to cool in the pan for about 10 minutes to set.
- Invert the Cake: Run a knife around the edge of the pan to loosen the cake. Place a serving plate over the cake pan and invert the cake onto the plate. Carefully lift off the pan to reveal the honey and apple topping.
Tips:
- To prevent the apple from browning, cut the slices just before you need them, or toss them with a bit of lemon juice if preparing in advance.
- Make sure your butter is at room temperature for easier mixing and a smoother batter.
- For a more pronounced spice flavor, you can increase the amount of ginger and cinnamon, or even add a pinch of nutmeg and ground cloves.
- Ensure all ingredients, especially the sour cream and eggs, are at room temperature to avoid curdling the batter.
- To make slicing the cake easier, allow it to cool completely before serving.
- For an extra touch of elegance, consider garnishing the top of the cake with a drizzle of honey and a sprinkle of toasted almond slices.
With its beautiful caramelized apple topping and rich, moist crumb, this Upside-Down Spiced Honey and Apple Cake is more than just a treat for your taste buds. It's a visual delight and a testament to the wonderful flavors that simple ingredients can bring together. Enjoy this cake with a scoop of ice cream or a dollop of whipped cream, and savor each delicious bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 2.14g | 6% |
| Sugar 24g | 23% |
| Fat | |
| Fat 20g | 22% |
| Saturated 8g | 27% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 77mg | 13% |
| Vitamin B1 0.08mg | 6% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 0.60mg | 4% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.21ug | 9% |
| Vitamin C 1.14mg | 1% |
| Vitamin E 2.20mg | 15% |
| Vitamin K 1.78ug | 1% |
| Minerals | |
| Calcium, Ca 66mg | 5% |
| Copper, Cu 0.13mg | 0% |
| Iron, Fe 1.09mg | 10% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 170mg | 5% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 33mg | 2% |
| Zinc, Zn 0.73mg | 7% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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