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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 26 votes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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