Nothing can beat an upside down cake for ease AND deliciousness. They don’t need frosting (so take a lot less effort/time to make) and you can switch up the fruit depending on the season. This apple one is lightly spiced with a touch of ginger which highlights the buttery flavour of the cake.
What’s also great is how it’s quite a casual snacky cake but, if you serve it warm with some ice cream or creme fraiche it immediately becomes dinner party-worthy!
A lovely idea around the holidays is to gift this cake in the cake tin, it’s a two in one gift (delicious cake AND a cake tin!) and I love that when you gift it they won’t know that those gorgeous caramelised apples are underneath – what a great surprise.
(This recipe was made for an instagram collaboration for Le Creuset – I’m under no obligation to post on here but I love the recipe so thought it would be a shame not to share it!)
- 40 g (3 1/2 tbsp) unsalted butter
- 3 small eating apples , peeled, halved and cored
- 30 g (2 tbsp) dark brown sugar
- 170 g (3/4 cup) unsalted butter, softened
- 160 g (3/4 cup) granulated sugar
- 2 medium eggs
- 50 g (around 1/4 cup) drained stem ginger in syrup, roughly chopped
- 250 g (1 cup) natural plain yoghurt
- 200 g (1 2/3 cup) plain white (all-purpose) flour
- 1 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 1/2 tsp fine table salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 30 g crystallised ginger pieces
- 1. Preheat your oven to 180°C fan / 350°F/ 200°C/ Gas mark 4. Lightly oil your 24-cm LeCreuset Springform Round Cake Tin and line the base with a circle of baking paper.
- For the topping:
1. Heat the butter in a medium frying pan over a medium heat on the hob. Once the butter has melted, add the apples cut side-down to the pan. Allow to cook over a medium-low heat until the underside is slightly golden and softened (roughly 7 minutes). Flip the apples over and let the other side cook for a further 5 to 7 minutes, until that side is softened.
2. Sprinkle the brown sugar over the base of the cake tin and lay the apple halves on top, cut side down.
For the cake batter:
1. In a large bowl, cream the butter and granulated sugar together until smooth and light. Add the eggs one at a time, beating well between additions. Mix in the chopped stem ginger and yoghurt. In a separate bowl, place the flour, baking powder, bicarbonate of soda, salt, ground ginger and ground cinnamon. Stir with a whisk to combine these dry ingredients then tip into the bowl of wet ingredients. Fold together until just a few streaks of flour remain.
2. Spoon the cake batter into the cake tin and spread out in an even layer. Place in the preheated oven and bake for 45-55 minutes. The cake is ready when a skewer inserted into the centre of the cake comes out clean.
3. Allow to cool for at least 10 minutes before unclipping the wall of the cake tin, flipping the cake over onto a serving plate, then removing the base of the tin and the baking paper from the cake. Decorate with the chunks of crystallised ginger.
4. The cake can be served warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 4 days.