Apple Cider Upside Down Cake
AuthorDesireeCategoryDesserts, Easy RecipesDifficultyIntermediateThis cake has a rich and moist flavor without the calories and unnecessary amounts of sugar. It's moist and favorable with the perfect amount of spices. The cake is like a lighter version of a Jewish Apple cake.
Place two teaspoons of olive oil in a sauté pan or fry pan on medium heat. Peel and slice 4 small to medium size apples and place in the pan with the olive oil. Sauté the apples for a few minutes then add the cinnamon and maple syrup. Continue to saute the apples till they soften. Then remove from heat.
In a large bowl mix all dry ingredients together with a whisk. Flour, baking soda, jaggery, salt and cinnamon.
In a smaller bowl mix all liquid ingredients together. Non-dairy milk, apple cider, olive oil, apple cider vinegar and vanilla extract.
Pour the liquid ingredients into the flour mixture. and mix with a whisk till everything is combined.
Grease a 13 x 9 inch pan with a little avocado oil or olive oil. Pour the apple mixture into the pan.
Pour the cake batter on top of the apple mixture, spreading the cake batter evenly.
Place in the preheated 350 degree oven and bake for 30 minutes. You can tell it's done because the cake will be nice and golden brown. Also a cake tester or toothpick after inserted will come out clean.
After the cake comes out of the oven take a heat proof board, rack, plate or platter and place upside down on top of the cake. Turn the heat proof platter with the cake pan over so that the top of the cake is on the platter or board. Leave the pan upside down on the platter for a few minutes so that the apple maple syrup mixture drizzles down over the cake.
*Right before you flip the cake you might want to slide a knife around the cake between the cake and pan to help loosen it a little before placing the platter over the cake to turn it upside down.
Now hopefully your cake will turn out better than this one did. 🙂 I'm showing this pic to show that basically shit happens. 🙂 If this happens to you, don't worry about it! Just patch the pieces together. And you can also cut the cake into squares and no one will be the wiser.
*My mistake was not flipping the cake immediately after taking it from the oven. I let it sit before flipping it over. You definitely want to flip it as soon as it comes out of the oven to prevent sticking.
The cake can be stored in an air tight container and will last for 3 to 4 days.
It's amazing with a dollop of yogurt! It makes a nice breakfast treat. 🙂
Look how moist this cake is!!!
Ingredients
Directions
Place two teaspoons of olive oil in a sauté pan or fry pan on medium heat. Peel and slice 4 small to medium size apples and place in the pan with the olive oil. Sauté the apples for a few minutes then add the cinnamon and maple syrup. Continue to saute the apples till they soften. Then remove from heat.
In a large bowl mix all dry ingredients together with a whisk. Flour, baking soda, jaggery, salt and cinnamon.
In a smaller bowl mix all liquid ingredients together. Non-dairy milk, apple cider, olive oil, apple cider vinegar and vanilla extract.
Pour the liquid ingredients into the flour mixture. and mix with a whisk till everything is combined.
Grease a 13 x 9 inch pan with a little avocado oil or olive oil. Pour the apple mixture into the pan.
Pour the cake batter on top of the apple mixture, spreading the cake batter evenly.
Place in the preheated 350 degree oven and bake for 30 minutes. You can tell it's done because the cake will be nice and golden brown. Also a cake tester or toothpick after inserted will come out clean.
After the cake comes out of the oven take a heat proof board, rack, plate or platter and place upside down on top of the cake. Turn the heat proof platter with the cake pan over so that the top of the cake is on the platter or board. Leave the pan upside down on the platter for a few minutes so that the apple maple syrup mixture drizzles down over the cake.
*Right before you flip the cake you might want to slide a knife around the cake between the cake and pan to help loosen it a little before placing the platter over the cake to turn it upside down.
Now hopefully your cake will turn out better than this one did. 🙂 I'm showing this pic to show that basically shit happens. 🙂 If this happens to you, don't worry about it! Just patch the pieces together. And you can also cut the cake into squares and no one will be the wiser.
*My mistake was not flipping the cake immediately after taking it from the oven. I let it sit before flipping it over. You definitely want to flip it as soon as it comes out of the oven to prevent sticking.
The cake can be stored in an air tight container and will last for 3 to 4 days.
It's amazing with a dollop of yogurt! It makes a nice breakfast treat. 🙂
Look how moist this cake is!!!
