Honey Apple Upside-Down Cake

In celebration of Rosh Hashanah and apple season, I decided to make a honey apple cake. Thankfully, I had much better success than my last abysmal attempt at upside down cake. (It certainly helps to have a functioning oven!) Simple, charming, and subtlely sweet and spiced. Perfect way to welcome a new season and a new year!

Honey Apple Upside-Down Cake

1 teaspoon cinnamon

Apple, cored and thinly sliced

6 tablespoons butter

1/3 to 1/2 cup sugar (I used 1/4 cup brown, could have stood to be sweeter)

2 eggs (or flax eggs)

2/3 cups milk

1/2 teaspoon vanilla extract

1 cup all purpose flour + 1/2 cup whole wheat

2 teaspoons baking powder

Honey, to taste

Line cake pan with parchment paper (or waxed in a pinch) and coat with oil. Sprinkle with 1/2 teaspoon cinnamon. Arrange slices of apple in single layer over the cinnamon. Cream together the butter and sugar in a bowl, then beat in eggs, milk, and vanilla. In a small bowl, combine the flours, baking powder, and remaining 1/2 teaspoon cinnamon and gradually incorporate into the wet ingredients just until blended. Pour batter over apples and bake at 350ºF for 25-30 minutes, until a toothpick inserted into the middle comes out clean/ Invert immediately and drizzle with honey. Serve warm or cool as desired.

This entry was posted in Breads and Baked Goods, Holidays, Snacks and Sweets, Vegan and tagged , . Bookmark the permalink.

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