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.
- 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
- Adjust oven rack to middle and preheat oven to 350°f. Line the bottom of a 10 inch cast iron skillet with parchment paper.
- 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.
- 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.
- In a separate bowl, mix the brown sugar, coconut milk, salt, cinnamon and ginger with a fork. Spread over the bottom of the pan.
- Take prepared apple wedges and place them on top of the brown sugar mixture.
- Pour the batter over the apples and spread evenly with spatula.
- Bake until golden brown, 55 minutes, then remove from oven, and using a knife, loosen the edges of the cake.
- Using pot holders, flip the cake out onto a plate, and serve warm with a dollop of whipped cream (optional).