SugarBee® Apple Upside Down Cake
Created for: Chelan Fresh
Author: Meg Raines
It’s been cold out here in Chelan and we were in the mood for a slice of coffee cake to accompany our steaming cups of hot tea. Combine that with the SugarBee® apples we had around the office, and voila: our beautiful European-style apple upside down cake was born!
SugarBee® apples are great for baking. Their crisp and firm texture holds up well when cooked, and their touch of acidy will balance the sweetness of any baked good.
Although the end-result looks fancy, believe us when we say that this crowd-pleasing cake is as gorgeous as it is easy to make.
YIELD: 8-10 servings
- 2 SugarBee® apples, peeled and cored
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 3/4 cup butter, at room temperature, cubed
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs, at room temperature
- 1/3 cup milk
Glaze and topping
- 2 tablespoons apricot jam
- 1/2 teaspoon water (or more as needed)
- 1/4 sliced almonds, toasted
- Preheat oven to 350°F / 180°C.
- Grease a round 9-inch cake pan and line the bottom with baking paper. Set aside.
- Slice the SugarBee® apples very finely and use our kitchen hack to avoid browning. Set aside.
- In a medium bowl, add almond flour, all-purpose flour, baking powder, salt, cinnamon and nutmeg. Mix until completely combined.
- In a separate large bowl, use an electric beater or stand mixer to beat the butter, brown sugar, sugar, and vanilla extract together, scraping the sides occasionally, until pale and creamy, about 5 minutes.
- Add eggs one at a time, beating well after each addition.
- Add half of the flour mixture and half of the milk, stir to combine.
- Repeat with the remaining flour mixture and milk.
- Dry the apple slices and arrange them in concentric circles at the bottom of the cake pan. Don’t worry if you have some extra. Just enjoy them as a snack!
- Pour the batter over the apple slices and smooth the top with an offset spatula.
- Bake 35-40 minutes until a sharp knife comes out clean. Be careful not to underbake as the apples may end up undercooked.
- While the cake is baking, make the glaze. Push the apricot jam through a fine mesh strainer to remove any pulp or fibers.
- Add the water and mix well. The consistency should be smooth but not runny. Add extra water, 1/4 teaspoon at a time, if needed.
- Once the cake is cooked, remove from oven and let cool in the cake pan for 10 minutes.
- Run a small sharp knife around the edges of the cake to prevent sticking. Then, very carefully flip the cake onto the cooling rack. Remove the baking paper if it’s stuck to the top of the cake.
- Use a pastry brush to coat the cake with the apricot glaze. Make sure you do this while the cake is still quite warm.
- Sprinkle with the toasted sliced almonds.
- Serve warm or at room temperature.