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Photo of Apple and cinnamon upside-down cake by WW

Apple and cinnamon upside-down cake

Total Time
1 hr 10 min
15 min
55 min
MEMBER RECIPE BY Anna Van Dyken. Using low-fat yoghurt makes this apple tea cake super moist.


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)


2 medium

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

White self-raising flour

1 cup(s), (150g), sifted


  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.


Member recipe by Anna Van Dyken.