Honey-Apple Upside-Down Cake
6
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 40 min • Serves: 12 • Difficulty: Easy
This lovely cake has a honey-forward flavor 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 flavor. For a non-dairy version, you can swap in a plant-based plain Greek yogurt.
Ingredients
Cooking spray
4 spray(s)
Fresh apple(s)
2 large
Honey
6 Tbsp
All-purpose flour
1.5 cup(s)
Baking powder
1 tsp
Ground cinnamon
1 tsp
Kosher salt
0.5 tsp
Baking soda
0.25 tsp
Plain fat free Greek yogurt
0.666 cup(s)
Monk fruit sweetener with erythritol
0.5 cup(s)
Olive oil
2 Tbsp
Vanilla extract
1.5 tsp
Egg(s)
2 large egg(s)
Instructions
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
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