Ingredients:
For the Apple Topping:
3–4 medium apples (thinly sliced)
½ cup (100g) brown sugar
¼ cup (60g) butter
2 tablespoons honey or maple syrup (optional, for extra shine)
½ teaspoon cinnamon
Pinch of salt
For the Cake Batter:
2 cups (250g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon (optional)
¾ cup (150g) granulated sugar
½ cup (120 ml) vegetable oil or melted butter
2 eggs
1 teaspoon vanilla extract
1 cup (240 ml) milk
🍳 Equipment:
8 or 9-inch round cake pan
Mixing bowls
Whisk or mixer
Spatula
👨🍳 Instructions:
Step 1: Prepare the Caramel Base
In a pan, melt butter over medium heat.
Add brown sugar and stir until dissolved.
Add honey (optional), cinnamon, and salt.
Cook for 2–3 minutes until slightly thick.
👉 Pour this caramel mixture into your cake pan and spread evenly.
Step 2: Arrange the Apples
Place sliced apples neatly over the caramel.
You can arrange them in a circular pattern (like in the picture).
Step 3: Prepare the Cake Batter
In a bowl, mix:
Flour
Baking powder
Baking soda
Salt
Cinnamon
In another bowl, whisk:
Sugar
Eggs
Oil or melted butter
Vanilla
Add milk and mix well.
👉 Gradually combine dry ingredients into wet mixture.
👉 Mix until smooth (do not overmix).
Step 4: Assemble the Cake
Pour the batter gently over the apples.
Spread evenly with a spatula.
Step 5: Bake
Preheat oven to 180°C (350°F).
Bake for 35–45 minutes or until a toothpick comes out clean.
Step 6: Cool & Flip
Let the cake cool for 10–15 minutes.
Carefully flip it onto a plate.
⚠️ Do this while still warm so caramel doesn’t stick.
🍽️ Serving Suggestions:
Serve warm with vanilla ice cream 🍨
Drizzle extra caramel on top
Add whipped cream
💡 Tips for Best Results:
Use slightly firm apples (not too soft).
Don’t overbake or cake will dry.
Let it rest before flipping to avoid breaking.
If caramel hardens, warm the pan slightly before flipping.
🍏 Variations:
Add chopped nuts (walnuts/almonds)
Use pears instead of apples 🍐
Add a pinch of nutmeg for extra flavor