Photo of Apple and cinnamon upside-down cake by WW

Apple and cinnamon upside-down cake

5
4
4
SmartPoints value per serving
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

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 yoghurt

½ cup(s), (120g)

white self-raising flour

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

oil spray

1 x 3 second spray(s)

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.

Notes

Member recipe by Anna Van Dyken.

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