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Photo of Honey-apple-upside down cake by WW

Honey-apple-upside down cake

5
Points® value
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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