Well, week 3 of the baking challenge is already here and this week’s challenge was upsidedown cakes or tarts. I just recently purchased the Bravetart cookbook via Google play, so I figured I would see what kind of options were available. I knew I didn’t want to do a pineapple upsidedown cake, as that was the first place my mind went, so when I saw the option to make a cinnamon apple upsidedown cake, I knew what I was making. The recipe instructions called to be baked in a cast iron pan, which I have never used for baking and was a bit sceptical, however the cake released without any issues, and I only used a 10″ round of parchment on the bottom, no greasing of any kind. I also bake at high altitude, and this cake baked great with no modifications needed. I topped a piece of warm cake off with some sweetened whipped cream, which made this already delicious cake taste even more delicious.

Ingredients

Cake

• 8 ounces all purpose flour, sifted
• 7 ounces granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt (1/8 teaspoon if using table salt)
• 1/8 teaspoon fresh ground nutmeg
• 4 ounces butter, softened
• 2 large eggs, straight from fridge
• 6 ounces unsweetened coconut milk
• 15g (1 tablespoon) vanilla extract
• 4 large granny Smith apples, peeled, cored, and sliced into 1/2″ wedges

Brown Sugar Topping

• 6 ounces light brown sugar
• 1/8 teaspoon kosher salt (half if using table salt)
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 2 ounces unsweetened coconut milk

Steps

1. Adjust oven rack to middle and preheat oven to 350°f. Line the bottom of a 10 inch cast iron skillet with parchment paper.
2. In the bowl of a stand mixer, add the flour, sugar, salt, baking powder, nutmeg and butter then mix on low with paddle attachment until butter disappears, about 2 minutes.
3. Add eggs, coconut milk and vanilla extract to the flour mixture and mix until a grainy batter forms, about 20 seconds. Using a rubber spatula, mix by hand to make sure all the flour is incorporated.
4. In a separate bowl, mix the brown sugar, coconut milk, salt, cinnamon and ginger with a fork. Spread over the bottom of the pan.
5. Take prepared apple wedges and place them on top of the brown sugar mixture.
6. Pour the batter over the apples and spread evenly with spatula.
7. Bake until golden brown, 55 minutes, then remove from oven, and using a knife, loosen the edges of the cake.
8. Using pot holders, flip the cake out onto a plate, and serve warm with a dollop of whipped cream (optional).