The UPSIDE-DOWN APPLE CAKE is a dessert that wins you over first with its looks and then with the intense aroma that comes out of the oven. Thin slices of Annurca Campana apple, carefully arranged on the caramelized bottom, take center stage: glossy, amber-toned and slightly crisp at the edges, they keep their natural tartness that perfectly balances the sweetness of the batter.
Typical of Campania, Annurca apples have a firm, not very watery flesh — qualities that make them ideal for baking. In this upside-down version they keep their shape, do not release excess liquid and give a more intense flavor compared to common varieties.
The most exciting moment is always the inversion: turn the cake out while still warm and reveal a shiny, dramatic caramelized surface, perfect to bring to the table without elaborate decorations.
It is a simple yet elegant dessert, perfect for breakfast, a wholesome afternoon snack or as an after-dinner dessert accompanied by a cloud of whipped cream or a scoop of vanilla ice cream.
A recipe that smells of home, tradition and the changing seasons.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 398.19 (Kcal)
- Carbohydrates 55.62 (g) of which sugars 33.91 (g)
- Proteins 6.15 (g)
- Fat 18.39 (g) of which saturated 4.90 (g)of which unsaturated 12.73 (g)
- Fibers 1.34 (g)
- Sodium 72.98 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 cup (90 g) granulated sugar
- 3 tbsp (40 g) butter
- 2 Annurca apples
- 3 eggs (medium, at room temperature)
- 3/4 cup (150 g) granulated sugar
- of salt
- 1/2 cup (120 ml) milk
- 7 tbsp (100 ml) sunflower oil
- lemon zest
- 3/4 tsp (≈2 g) ground cinnamon
- 2 cups (250 g) all-purpose flour
- 4 tsp (16 g) baking powder
For the upside-down apple cake you will need
- 1 Bowl
- 1 Saucepan
- Electric beaters
- 1 Sieve
- 1 Pan 8 2/3 in
Preparation of the upside-down apple cake
Melt the sugar and butter, stirring occasionally, until you obtain an amber caramel. The butter may separate — don’t worry, that’s normal.
Butter and flour an 8 2/3 in pan and place a circle of parchment paper on the base. Pour the hot caramel onto the bottom and arrange the Annurca apple slices in a rosette on top of it.In a bowl, beat the eggs with the sugar and a pinch of salt until the mixture is light and frothy.
Add the oil, milk, lemon zest and cinnamon, and mix well.
Fold in the sifted flour and baking powder and mix until the batter is smooth and homogeneous.
Pour the batter over the apples.Bake the upside-down apple cake in a preheated, conventional oven at 356°F for 40–45 minutes.
Check for doneness with the classic skewer test.Let rest for 10 minutes, then invert while still warm and remove the parchment paper.
