Apple and cinnamon upside-down cake
5
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 12 • Difficulty: Easy
MEMBER RECIPE BY Anna Van Dyken. Using low-fat yoghurt makes this apple tea cake super moist.
Ingredients
Brown sugar
2 tbs
Ground cinnamon
2 tsp
Canned apple slices (100% apple)
800 g, (2 x 400g cans)
No added sugar apple puree
½ cup(s), (125g)
Caster sugar
½ cup(s), (110g)
Egg(s)
2 medium
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
White self-raising flour
1 cup(s), (150g), sifted
Instructions
1
Preheat oven to 180°C. Lightly spray a 22cm round cake tin with oil. Line base with baking paper. Combine brown sugar and 1 tsp cinnamon and sprinkle over base of prepared tin. Arrange apple slices over sugar mixture.
2
Whisk apple puree and caster sugar together in a bowl until combined. Add eggs, 1 at a time, whisking between each addition. Whisk in yoghurt and remaining cinnamon until smooth. Add flour. Whisk until smooth.
3
Pour over apple slices. Bake for 55 minutes (covering loosely with foil for last 10 minutes) or until a skewer inserted into the centre comes out clean. Use a small knife to go round edge of cake to loosen it, then turn out onto a wire rack.
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