Upside-Down Apple Cake With Whipped Cream – Mom’s Astonishing “Welcome Home” Delight

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A Symphony of Scents and Flavours

upside-down apple cake with whipped cream

Disclaimer: This recipe contains allergens! Please use suitable substitutes if you have a nut allergy!

The “welcome home” favourite in mom’s recipe book was always an impressive upside-down apple cake with whipped cream. I can’t call it pie or tart because it is not. It is a soft sponge over whole apples filled with nuts and spices (we don’t have any food allergies).

My cruising job contracts were normally six months long. That meant a lot of exploring the ports of call or floating at sea in between destinations. 

The job involved some office work (the small Shore Excursions department onboard usually made either the first or the second-largest profit per cruise – after the Casino). It also meant an early morning start to dispatch the tours and send the passengers to see the wonders they wanted to see on their cruise. 

Most of the time, though, early mornings finished early enough to allow me to jump on a tour bus and be on my way together with forty-fifty passengers. I would see the same things they saw, probably more if I happened to be a place I had visited before and known what hidden corners I wanted to explore or (re)discover.

Yep, I was paid to do this and enjoyed it 200%!

It was a lot of hard work and equally fun. Towards the end of the contract, I would experience some wear and tear. The worst was dealing with complaints such as “I went on this Rain Forest Canopy tour, and it was raining all day. I was not happy at all!” 

I had to put it on the fact that people were on vacation and left their brains at home. As I provided a service that brought millions to the company, I had to plaster a smile on my face, feel empathic and apologise that it rained in the blooming rain forest! Five-star services require nerves of steel!

As the end of the contract was nearing, I used to feel divided. One part of me wanted to stay longer, visit more of the world, be in the company of onboard friends from all over the Globe. But at the same time, I was looking forward to flying back home, seeing my family and friends who were waiting for my travel stories. And to not waking up before eight am!

After months of repetitive menus, I was craving mum’s cooking. I was dreaming of a proper moussaka, her delicious homemade chocolate or a mouth-watering cozonac. Even if it were not around a holiday, mom would still make sure to have a couple of loaves waiting for me!

slice of upside-down apple cake with whipped cream

But most of all, I missed moms’ fabulous baking. And most of the time, there would be a massive upside-down apple cake smothered in whipping cream in the fridge, waiting for when the jet lag would wear off.

The scent of it, the apples filled with nuts and cinnamon that reminded me of Christmas (which, by the way, I never spent at home in six years of working on cruise ships), everything was marvellous and made the start of my two months-long vacations stellar. 

The first glimpse of the cake was reason enough to forget sailing the oceans. After all, the cruise ships will always furrow the seas, and I will get a new contract until I decide it is time for a career change or settling on firm land. It was time I enjoyed my vacation!

At least it is how it used to be, this still being a memoir an’ all. The moment of writing recalls times other than the doomed years of the pandemic, which managed to halt a prosperous cruising industry among all the bad things that came out of it!

That was the story; let’s get to the recipe I still make today since I now own my mom’s old, handwritten recipe book!

cored apples and nut filling

Ingredients for Upside-Down Apple Cake With Whipped Cream:

For the sponge:

Eggs

Coconut sugar

Plain flour

Tap water

Baking powder

Vanilla sugar (or vanilla extract)

A pinch of salt

For the filling:

Organic apples

Nuts coarsely grounded (walnuts or a mix, as long as you don’t have an allergy to nuts!)

Coconut sugar

Raisins

Mulled wine spices: ground cinnamon, clove, aniseed, nutmeg, ginger.

Substitute for nuts

Jam

Sugar+cinnamon or spice mix

Banana (pureed and mixed with little sugar and raisins)

Any dry fruit mix. Be creative!

For the syrup:

Water

Coconut sugar

Rum essence (optional)

For decoration:

Whipping cream (minimum 30% fat)

Icing sugar

Gelatin

nut filled apples in tray

How to make the apple cake:

Wash and peel the apples if you buy them. Even organic, they are still waxed, and you don’t need that chemical mix in your body cells. Of course, if you have an apple tree in the garden, skip this step.

Remove the core and pips with an apple corer. Use the mix of nuts, sugar, spices and raisins (or any substitutes) to fill the space thus created.

Line up the baking tin with parchment (I used a rounded tin with removable bottom, 26cm in diameter). 

Next, Mom’s recipe says to sprinkle some sugar in the tin. I made this cake either following or ignoring this step. The only difference was that with the sugar version, the crust had burnt a little. It was excellent without sugar. I would say it is an optional step.

Place the apples in the baking tin, leaving an equal distance in between them. 

Preheat the oven to a maximum of 170°C fan/190°/gas 5.

To prepare the sponge, place the eggs, sugar, salt and vanilla (orange zest – optional) in a large mixing bowl and batter for five-seven minutes with an electric mixer.

Pro tip: if you store the eggs in the fridge, bring them out for at least an hour before starting. Eggs at room temperature whip better, increase the volume at least three times, and have a creamy consistency. Using cold eggs will not triple the volume, and the consistency will remain liquid.

Using a tablespoon, add the water spoon-by-spoon (you might not need the entire quantity at this stage) and mix gently with circular motions from the bottom of the bowl up.

From now on, you can use a silicone spatula or a wooden spoon for mixing and always add the ingredients gradually, not the entire quantity at once. The sponge needs a chance to incorporate everything slowly to remain fluffy.

Sieve the flour (mixed with baking powder) over the bowl in small quantities. Mix gently to keep it airy.

Finish by adding the vanilla and the orange zest if you chose to use it.

Pour the sponge mix over the apples. Even if they aren’t covered entirely, the sponge will rise at a high temperature during baking. 

Cover the baking tray with another one (I use a round, shallow pizza tray for this purpose). Place the tray on the middle rake and bake for 20 minutes, then remove the cover and continue baking for another 20-25 minutes or until the sponge turns golden brown.

For food health and safety purposes, do the toothpick test to check if it is thoroughly baked (stick the toothpick in various parts of the cake; the sponge is ready if the toothpick is clean when you remove it.)

Before you flip the apple cake upside-down:

  1. Allow it to cool a little.
  2. Don a pair of oven gloves and place a cake stand over the tin (it has to be large enough to cover it completely, like a lid).
  3. Grip the covered tin securely with both hands and turn it upside down in one swift motion.

It might sound a bit tricky, but it is doable. Be careful not to burn yourself, and ask any audience you might have to take a few steps back until all is safe! 

Also, please keep the tin over the table when you perform the turning manoeuvre; I’m not implying that it might happen, but you want to prevent your cake from accidentally flying off your hands and landing on the floor!

Now that the apple cake is safe on the cake stand, you can remove the tin, peel off the baking paper and permit it to cool completely.

Meanwhile, prepare the syrup by boiling the water with the sugar for a few minutes until it reduces slightly. When it cools, you can add some rum essence and mix (the essence is oily; it will not dissolve, but that’s okay).

You can now spread it all over the sponge using a tablespoon. When absorbed, the syrup will make the sponge even softer. 

baked upside-down apple cake

The last step is decorating the upside-down apple cake with a generous dollop of whipped cream.

Prepare the whipped cream with the required quantity of icing sugar until stiff. Add the already prepared gelatine to help the cream preserve a nice decorated shape for longer.

Spread half the whipped cream on the top and side of the cake and cover it uniformly. If you have a piping bag, get creative and decorate upon your heart’s desire!

It is essential to use cold ingredients for this step and cool the icing bag for a while before getting creative. Whipped cream works better if it is well refrigerated. 

When you are happy with the results, place the cake in the fridge for at least a few hours. If you can, wait until the next day to slice it (I can’t, and I won’t!)

Your exquisite upside-down apple with whipped cream is ready, and the house is filled with the scent of Christmas, no matter the season. Make yourself a nice cup of coffee (even better, a cappuccino!) and savour a slice.

sliced upside-down apple cake

Poftă bună! This is your first step in learning a new language, and it means Bon appetite in Romanian!

Upside-down apple cake with whipped cream

Upside-Down Apple Cake With Whipped Cream

Mom's Upside-Down Apple Cake With Whipped Cream is a delight that combines the amazing flavours of baked apples with the smoothness of whipped cream topping in an explosion of tastes!
5 from 23 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine Romanian
Servings 10 portions

Equipment

  • Round baking tin Ø26cm with loose base
  • Apple corer
  • Large mixing bowl
  • Silicone spatula
  • Electric hand mixer
  • Cake stand
  • Parchment paper

Ingredients
  

Sponge

  • 6 pcs egg large, organic
  • 100 g coconut sugar
  • 8 tbsp tap water
  • 300 g plain flour
  • 1 tsp baking powder flattened
  • 1 tsp vanilla extract/vanilla sugar
  • 1/2 tsp salt

Filling

  • 7 pcs apple organic, unwaxed
  • 100 g walnut or nut mix ground
  • 1 tbsp coconut sugar organic
  • 1 tbsp mulled wine spice (cinnamon, cloves, aniseed, ginger, nutmeg)
  • 1 handful raisins

Syrup

  • 100 ml water
  • 1 tbsp coconut sugar
  • 1 tsp rum essence

Decoration

  • 500 ml liquid whipping cream over 30% fat
  • 1 tbsp powdered coconut sugar/icing sugar
  • 1 tbsp gelatin

Instructions
 

Filling

  • Line up the baking tray with parchment paper.
    peeled and cored apples
  • Wash, peel (if waxed), core and pip the apples.
  • Optionally, sprinkle some coconut sugar on the bottom of the lined baking tray if you aim to obtain a caramelized top for the cake. (It might not work perfectly well with the whipped cream decoration, though.)
    nut and spice mix
  • Using a teaspoon, fill each apple with the nut/raisins/sugar/spice mix or any substitute chosen.
    filling the apples with nuts and spice
  • Place the apples in the baking tray, leaving an equal distance between them.
  • Spread any leftover nut and spice mix over the apples.

Sponge

  • Preheat the over to 170°C/375°F/gas mark 5.
  • In a large mixing bowl, place the eggs at room temperature (this is important as it allows the volume to increase when battering!), sugar, salt and vanilla. Batter with an electric mixer for 5-7 minutes until the quantity triples.
  • Add the water gradually and mix gently with the spatula. You might not need to use the entire quantity of water.
  • Gradually add the sieved flour mixed with baking powder. Only use as much as needed to obtain a medium thick batter that still flows down easily. Different flours absorb humidity differently. If the batter becomes too thick and does not flow nicely from the spatula, try adding a tablespoon of water.
  • Use a large spatula to mix gently, from the bottom of the bowl up, in a circular motion to help keep the fluffiness of the batter.
  • Pour the batter over the apples placed in the baking tray and allow it to spread evenly. It should cover the apples, and it will rise while baking.
  • Preferably, cover the tray and bake for 20 minutes, then remove the cover and bake for the remainder of 20-25 minutes. I use a shallow pizza tray as a cover to prevent the burning of the cake's top.
  • The baking time is longer for this cake as the apples need extra time to bake.
  • Perform the toothpick test to check that the sponge is baked thoroughly and allow extra time if needed.
  • When you are happy that the cake is ready, remove it from the oven and place the tray on a cooling rack.
  • Allow cooling for about 10 minutes. Meanwhile, prepare the cake stand you will use for your finished cake.

Flipping over the sponge with apple filling

  • Always use a pair of oven gloves for this step, and make sure that the area around you is free of young children or pets!
  • Place the cake stand over the cake that is still in the baking tray.
    cake stand over tray
  • Grip securely both the tin and cake stand on top of it and flip it over, then place it on the worktop.
    flipping over the apple cake
  • Remove the tin and baking paper. Your cake should look brownish and have some caramel on it from the melted sugar if used.
  • Allow cooling completely before the next step.
    cake before decoration

Syrup

  • While the cake is cooling, prepare the syrup.
  • In a pan, bring to boil the water, then add the sugar.
  • Lower the heat and boil for a few minutes until it becomes slightly thick and sticky.
  • Turn the heat off and cool completely before use. Add the rum essence and stir.

Preparing the whipping cream

  • Use fridge cold whipping cream, and if possible, cool the mixer's battering tips and bowl in the freezer for a few minutes before starting. It will help obtain the right consistency. It is also important that the cream has at least 30% fat. A skinny one will not set and preserve the decorated shapes well.
  • Prepare the gelatin following the instructions on the sachet, but use a lot less water than indicated. I use one tablespoon of water for a gelatin sheet (previously soaked and drained). The gelatin should start to set by the time you whip the cream.
  • Whip the cream until you get the right consistency. Avoid extended whipping as it can cause the fats to disintegrate!
  • Add the sugar just before finishing, then the almost gelatin and mix to incorporate them, but no longer than this.
  • Preferably, split the whipped cream in two. Keep half of it in the mixing bowl and place the other half in a pipe bag, then place it in the fridge until needed.

Assembling the cake

  • With a tablespoon, pour the syrup over the cake, careful to cover the entire surface.
  • Use half of the whipped cream to cover the top and sides of the cake and level it nicely.
  • Decorate upon desire with the cream in the piping bag and any other suitable extras you would like to use.
  • Refrigerate overnight before slicing.

Notes

For nut allergies, replace the filling with jam, dried fruits and spice mix or banana puree and spices. 
Store the upside-down apple cake in the fridge for up to three days.
 
Keyword celebration cake, nuts and apple filled cake, special occasion cake, upside-down apple cake, whipped cream cover

I hope you enjoyed reading this recipe! Please share the love by saving this pin to your baking boards; it will help this blog grow and motivate me to write more for your enjoyment! Thank you!

A Symphony of Scents and Flavours


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The World Is An Oyster

Working as a journalist during university was pretty exciting. But landing a cruise ship job barely a year in my new graduate career was something else! Overnight, I moved from an already exhilarating job to an even better one. One that would allow me to wake up every morning in a different country. What more can a twenty-something wish for? The fact that I was fluent in a few languages helped. It made it easier to obtain the position I was seeking at the Shore Excursions department. Apart from dispatching tours in the morning and selling tickets in the evening, I would spend nearly every day on different trips. I did this a few years, spending half a year onboard and about two months at home. I enjoyed it immensely. I met fascinating people from all over the Globe and collected memories to last me a lifetime. Not to mention that I received a salary for seeing all those magnificent places the Earth has to offer! In an ideal world, everybody should live as they want. For me, that would translate into travel, then travel some more and keep travelling!

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57 Responses

  1. 5 stars
    This is a gorgeous and delicious cake. Like all of your recipe posts, I appreciate that story behind it. I love that your mom made it into a tradition. Food can carry so much meaning with it. What a lovely tradition to carry forward!

  2. 5 stars
    What a fun recipe! We loved making it this weekend and it was enjoyed!

  3. Natalie says:

    5 stars
    That was delicious. Thnaks for the recipe.

  4. Chef Dennis says:

    5 stars
    This Apple Cake is making me drool!

  5. Joel says:

    5 stars
    This cake was extraordinary!

  6. Tyanne says:

    5 stars
    Such a well written recipe! I appreciate the step by step pictures.

  7. AISilva says:

    5 stars
    This upside down apple cake with whipped cream looks so good, I can’t wait to make it. Thanks for this recipe!

  8. Angela says:

    5 stars
    This cake is delicious. So interesting that you leave the apples whole. I had to try it. So fun!

  9. Agnieszka says:

    5 stars
    Wonderful cake! Thanks for the recipe!

  10. Lillian says:

    5 stars
    This recipe looks amazing. I love the level of detail you included in the instructions so that we can all make it as well as you!

  11. Kaybee Lives says:

    5 stars
    This looks so amazing! I love the whole apples in the cake, what a unique idea! Cant wait to try it out.

  12. Brianna says:

    5 stars
    Baked apples meets cakes, I absolutely loved it! The whipped cream is the perfect topping.

  13. Emily Flint says:

    5 stars
    Wowzer!! This cake is such a showstopper! I cannot wait to make this for my girlfriends this weekend!!

  14. Luca says:

    5 stars
    Can’t describe how everyone literally loved this cake! It was also so easy to make!

  15. We had an apple cake before but not like this. It looks amazing and maybe going to try it this weekend. Thank you for sharing!

    Fransic – https://www.querianson.com

  16. Linda says:

    5 stars
    This cake is impressive! I love that you can literally see whole apples when you cut into it. That is stunning!

  17. Anna says:

    5 stars
    What a delicious and fuss free bake! I absolutely love the fact that the whole apples are baked into the cake! Wish I could have a slice with my cuppa now!

  18. Gloria says:

    5 stars
    Loving the look of those whole apples in this cake. The perfect dessert for fall. It would be great for Thanksgiving too.

  19. Jenny says:

    5 stars
    This turned out so great. The detailed instructions you’ve had from your mom translate beautifully into an insanely delicious cake. Will be making again, for sure!

  20. Lisa says:

    5 stars
    Your recipes always look so beautiful! This baked apple upside down cake looks wonderful. I didn’t know that tip about room temperature eggs. Thanks so much!

  21. Eliza Cross says:

    5 stars
    What a heavenly apple cake – filled with all my favorite autumn spices and flavors! Thanks for another winning recipe!

  22. Gwynn Galvin says:

    5 stars
    Apple season always makes me happy and I’m excited to make this delicious apple recipe!

  23. 5 stars
    I will try your recipe as it sounds amazing. I bet a spoonful of the apples with all the raisins and goodie it is just divine.
    Thank you for sharing.

  24. 5 stars
    Yum! This apple cake is so delicious! I loved every bite!

  25. Ana says:

    This apple cake sounds amazing and the idea of pairing it with a cappuccino is downright decadent! I’ll have to add this to my baking list. My kids and I have been baking more at home as weekend fun and we’ve discovered the joy of sampling unique recipes. This one will definitely be a big hit with my apple-loving son! Thank you for sharing your mom’s recipe. I can see how she managed to lure you back home from your amazing adventures– what an amazing way to work while seeing the world.

  26. Your job sounds so great. Getting paid to travel sounds amazing! This cake also looks great. There’s nothing better than a recipe from your mom. I’ll have to try this!

    • It was great while it lasted; honestly, working on cruise ships sounds like a good idea when you’re young and don’t have the responsibilities of a family. It worked for me this way. As for the cake, please try it, you will love it; I’m absolutely positive!

  27. Your job sounds like an adventure that I would love and your apple cake looks delicious! Yum!

  28. jessie says:

    This sounds like a beauty of a cake recipe! I love all things apple and cinnamon. Thank you for sharing such a wonderful memory!

  29. Emily Flint says:

    This apple cake is a showstopper for sure, thanks for sharing this amazing recipe!!

  30. Gabriela Herrera says:

    What a wonderful use of apples its like healthy and decadent at the same time. I would love to make this some day for my family and friends. Thank you so much for this treat.

  31. Alyssa Hixenbaugh says:

    This apple cake looks delicious! I love that you use whole apples and don’t just chop them. It’s unique and I’m sure delicious.

  32. Sue says:

    Yummy! I must try this, as I love apple ANYTHING!

  33. Jeannie says:

    I would love to serve this apple cake to my friends. It looks so good and little they know they will eat the whole Apple inside.

  34. Emily Eden says:

    I will have to try this! It looks absolutely delicious! Thank you!

  35. This looks so delicious! I have to try this 🙂

  36. I’ve never seen anything like this! What a unique, wonderful recipe. Thank you for sharing it. Can’t wait to try it.

  37. Lindsay says:

    This looks so delicious! My family always made the best apple desserts too – so homey and sweet! Must be such a delicious surprise to cut into it and eat! Love it!

  38. Anything with cooked apples is sure to be delicious. I’ll have a fun time creating a version of this 🙂

    Nathalia | NathaliaFit – Fitness & Wellness Blog
    http://www.nathaliafit.com

  39. Aditi Jain says:

    This is such an easy recipe. I love cakes and I am trying it this weekend. Thanks for sharing

  40. Daniella says:

    Oh my word, this cake looks divine! I’m so going to try making it this weekend!

  41. Fabiana says:

    This cake looks so beautiful and looks really delicious. I’m gonna save your recipe because I just want to try to do it again myself. Thanks for sharing!

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