Photo of Honey-Apple Upside-Down Cake by WW

Honey-Apple Upside-Down Cake

Points® value
Total Time
1 hr 10 min
20 min
40 min
This lovely cake has a honey-forward flavour without treading into too-sweet territory. It’s just sweet enough, fantastically moist, and lightly spiced with cinnamon. You can use a tart apple (such as Granny Smith) for more contrast between the fruit and the cake, or a sweeter variety (such as Honeycrisp or Fuji) for a more uniform flavour. For a non-dairy version, you can swap in a plant-based plain Greek yogurt.


Cooking spray

4 spray(s)


2 large, peeled and cut into 1/2-inch-thick wedges


6 tbsp(s), divided

All-purpose flour

1½ cup(s)

Baking powder

1 tsp(s)

Ground cinnamon

1 tsp(s)

Kosher salt

½ tsp(s)

Baking soda

¼ tsp(s)

Plain fat free Greek yogurt


Monk fruit sweetener with erythritol

½ cup(s)

Olive oil

2 tbsp(s)

Vanilla extract

1½ tsp(s)


2 large, lightly beaten


  1. Preheat the oven to 350°F. Coat a 9-inch cake pan with cooking spray; line the bottom of the pan with parchment paper, and coat the paper with cooking spray. Arrange the apple wedges in a circle around the edge of the pan, then fill in the center with more apple wedges. Drizzle 3 tbsp honey over the apple wedges.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda. In a medium bowl, whisk together the yogurt, monk fruit sweetener, oil, vanilla, eggs, remaining 3 tbsp honey, and ¼ cup water. Add the yogurt mixture to the flour mixture; stir until well combined. Pour the batter over the apple wedges.
  3. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cake in the pan for 10 minutes. Run a thin knife around the outside edge of the pan; carefully invert the cake onto a plate and peel off the parchment paper. Serve the cake warm or at room temperature.
  4. Serving size: 1 slice