Upside-down apple cake

Upside-down apple cake


  • 1 x 400g tin pie apples
  • 2 eggs
  • å_ cup white sugar
  • 2 tsp vanilla extract
  • 70g butter
  • 60ml (å_ cup) low fat milk
  • å_ tsp cinnamon
  • 1 cup self-raising flour
  • 1 tsp baking powder


Heat oven to 180å¡C or 160å¡C fan-forced. Line a square baking tin (20cm x 20cm) with baking paper. Pour apples over the base of the baking tin and set aside.

Using an electric mixer, beat eggs, sugar and vanilla until thick. This should take around 5 minutes and is important in getting that lovely light, airy texture.

Melt butter with milk and leave to cool slightly before adding to egg mixture. Beat lightly to incorporate.

Sift in cinnamon, flour and baking powder and gently fold to incorporate. Pour over apples and bake for 30-35 minutes. Have a look at the 30-minute mark and see how you go. The cake should be golden brown with a soft texture, but not wobbly.

Allow to cool in the tin.


  • You can serve this cake warm or cold. It also freezes well for up to three months.
  • 798kj (190cals); 6.9g total fat (4g saturated fat)
  • This recipe was written by Jay Rogers for Kidspot,åÊNew Zealand’såÊbest recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.

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