Apple and cinnamon upside-down cake
1 hr 10 min
MEMBER RECIPE BY Anna Van Dyken. Using low-fat yoghurt makes this apple tea cake super moist.
Canned apple slices (100% apple)
800 g, (2 x 400g cans)
No added sugar apple puree
½ cup(s), (125g)
½ cup(s), (110g)
99% fat-free plain yoghurt
½ cup(s), (120g)
White self-raising flour
1 cup(s), (150g), sifted
- 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.
- 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.
- 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.