Honey-apple-upside down cake
5
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 12 • Difficulty: Easy
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 Fuji) for a more uniform flavour. For a non-dairy version, you can swap in a plant-based plain Greek
Ingredients
Calorie controlled cooking spray
4 spray(s)
Apple
2 medium
Honey
6 tablespoon(s), level
Plain White Flour
155 g
Baking powder
1 teaspoon(s), level
Ground Cinnamon
1 teaspoon(s), level
Bicarbonate of Soda
¼ teaspoon(s), level
0% fat natural Greek yogurt
225 g
Artificial sweetener
40 g
Olive Oil
2 tablespoon(s)
Vanilla Extract
1 teaspoon(s), level
Egg, whole, raw
2 medium, raw
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Coat a 9-inch cake pan with cooking spray; line the bottom of the pan with baking 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 centre with more apple wedges. Drizzle 3 tablespoons honey over the apple wedges.
2
In a large bowl, whisk together the flour, baking powder, cinnamon, salt, and bicarbonate soda. In a medium bowl, whisk together the yogurt, sweetener, oil, vanilla, eggs, and the remaining 3 tablespoons of honey, and 50mls water. Add the yogurt mixture to the flour mixture; stir until well combined. Pour the batter over the apple wedges.
3
Bake for 40-45 minutes, until a toothpick inserted in the centre comes out clean. 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 baking paper. Serve the cake warm or at room temperature.
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