Dessert, Pies & Tarts

Chai apple upside-down cake

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I created this chai apple upside-down cake when I was searching for a dessert to make for Rosh Hashanah. I was trying for a different version of apple cake to celebrate the holiday of apples and honey. This cake satisfies that apple pie craving while adding seasonal spices. It is delicious with tea or coffee anytime and looks beautiful on the holiday table.

Ingredients for chai apple upside-down cake:   

Apples:  The best apple for this recipe are granny smith, and the caramel perfectly balances their tart taste and acidic tang.

Sugar: Brown sugar for the glaze and granulated for the cake.

Flour: Cake flour produce a lighter and softer crumb.

Butter:  Unsalted butter to make the glaze nice and smooth and for the cake to make it moist.

Sour cream: Sour cream makes the cake rich and moist.

Flavors: Vanilla, cinnamon, lemon zest.  

Eggs: Large room temperature eggs.

Baking powder and baking soda: Together with the eggs, it helps lift the batter and make the cake fluffy. 

Flavors: I use chai spice mix (cinnamon, ginger, cardamom, nutmeg, and cloves), lemon zest, and vanilla paste.

Here’s the link to make your chai spice blend. HTTPS: //www.thespruceeats.com/simple-chai-spice-blend-recipe-2254854

Salt: Enhance the overall flavor of the cake.

How to make chai apple upside-down cake:  

For the topping: 

Preheat the oven to 350°F and grease a 9-inch springform pan with non-stick spray.  

In a medium saucepan, place 100g of light brown sugar, 60g of unsalted butter, and 1 tsp of chai spice. Let melt completely, pour it onto the bottom of the greased pan, and tilt the pan to spread the glaze evenly. 

Arrange the sliced apple on top of the glaze, trying to fit as many as possible. Place the pan into the refrigerator while preparing the cake batter. 

For the cake batter: 

In a medium bowl, whisk 185g of cake flour, 1 tsp of baking powder, 1/4 tsp of baking soda, 1/4 tsp of fine salt, and 1 tsp of the chai spice mix, and set aside.

In a stand mixer fitted with the paddle attachment, whip the butter until nice and creamy. Add 100g of granulated sugar, 50g of honey, 1 tsp of vanilla and the zest of one lemon and continue to beat at high speed until well combined.

Scrape down the sides and add in 2 room temperature eggs, one by one, along with 80g of sour cream.  

Turn the mixer to low speed and start adding the flour mixture one spoonful at a time. Keep going until all the flour is incorporated, just until there are no more lumps; you don’t want to over-mix here.

Lastly, fold the chopped apples into the batter by hand or using a silicone spatula. 

Take out the pan from the refrigerator and pour the batter on the apples. Make sure to level the batter using an offset spatula. 

Bake for 40 minutes or until inserting a toothpick in the middle comes out clean.  

Let cool on a wire rack for 20 minutes, then invert the cake on a plate. 

Let the cake set for at least an hour at room temperature before slicing and serving. 

 How to store chai apple upside-down cake:  

You can store the leftover cake in the refrigerator for up to five days or freeze it wrapped in plastic for up to 3 months.

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upside down apple cake

Chai apple upside-down cake

5 from 1 vote
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Course: Dessert
Cuisine: French
Keyword: upside down apple cake
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 8
Author: Luca Frau

Ingredients

For the topping:

  • 60 g butter
  • 100 g brown sugar packed
  • 1 teaspoon chai mix spice
  • 2 medium tart apples peeled and cut into 1/2-inch wedges

For the cake:

  • 185 g cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 100 g granulated sugar
  • 50 g honey
  • 80 g butter, softened
  • 2 large eggs, room temoerateure
  • 1 tsp cahi spice mix
  • 1 teaspoon vanilla
  • 80 g sour cream
  • 120 g diced tart apple

Instructions

For the topping:

  • Preheat the oven to 350°F and grease a 9-inch springform pan with non-stick spray.
  • In a medium saucepan, place 100g of light brown sugar, 60g of unsalted butter, and 1 tsp of chai spice. Let melt completely, pour it onto the bottom of the greased pan, and tilt the pan to spread the glaze evenly.
  • Arrange the sliced apple on top of the glaze, trying to fit as many as possible. Place the pan into the refrigerator tose t while preparing the cake batter.

For the cake batter:

  • In a medium bowl, whisk 185g of cake flour, 1 tsp of baking powder, 1/4 tsp of baking soda, 1/4 tsp of fine salt, and 1 tsp of the chai spice mix, and set aside.
  • In a stand mixer fitted with the paddle attachment, whip the butter until nice and creamy. Add 100g of granulated sugar, 50g of honey, and 1 tsp of vanilla to the butter and continue to beat at high speed until well combined.
  • Scrape down the sides and add in 2 room temperature eggs one by one together with 80g of sour cream.
  • Turn the mixer to low speed and start adding the flour mixture one spoonful at a time. Keep going until all the flour is incorporated without over-mixing, and there are no more lumps.
  • Last, fold in the batter the chopped apples by hand using a silicone spatula.
  • Take out the pan from the refrigerator and pour the batter on top of the apples; level the batter using an offset spatula.
  • Bake for 40 minutes or until inserting a toothpick in the middle, it comes out clean.
  • Let cool on a wire rack for 20 minutes, then invert the cake on a plate.

Notes

You can store the leftover cake in the refrigerator for up to five days. In alternative, you can freeze it wrapped in plastic for up to 3 months.
Tried this recipe?Mention @cheflucafrau or tag #cheflucafrau!

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