Continuing my older posts with apples, I have two upside down cakes, the first one made with Greek yoghurt and the second one which is more recent was made using cream cheese. The method making the caramel for each cake is different but both are equally tasty. Every bite of these awesome desserts is moist and flavorful and the caramel adds an amazing taste to the apples.
As you may see, the one using Muscovado sugar, has a darker effect on the apples.
When making the first one, I wasn’t sure if the lemon zest would match with cinnamon but I loved it.
The only correction I would make to this recipe the next time is to add less flour, as it came out more dense than I wanted it to be.
Upside Down Apple Pie with Greek Yoghurt, lemon zest & Muscovado Sugar
Preparation time: 30 Minutes
Cooking time: 50 minutes
Baking tin: 26 – 28 cm
Apples and Caramel:
- 2 large granny smith apples
- 2 large red delicious apples
- ½ cup Muscovado sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
- 4 tbsp lemon juice (for the water)
- 310 grams all-purpose flour, sifted (preferably use about 270 grams)
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 113 grams (1/2 cup) butter, at room temperature
- 3/4 cup Muscovado sugar
- 4 large eggs
- ½ teaspoon vanilla extract
- 1 tsp lemon zest
- 200 grams Greek Yoghurt
- Preheat oven to 180° C / 350o F.
- Fill a bowl with water and lemon juice and core the apples. Peel and cut into thin wedges, about 1 cm. Set aside.
- Sift the flour, salt, baking powder, and cinnamon in a bowl. Beat the butter with the sugar until light and fluffy. Add the eggs one at a time until incorporated. Add the vanilla extract, lemon zest and yoghurt and mix for a few minutes, scraping the sides of the bowl if necessary. Lower mixer speed to medium and add the flour gradually, until blended.
- Grease a 28 cm baking tin with butter and set aside.
- Drain the apples and mix with the melted butter, sugar and cinnamon. Arrange the apples on the baking tin and pour on top of them any leftover juices from the bowl. Spoon the batter evenly over the apples and spread evenly on top.
- Bake for about 50 – 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- With a sharp knife loosen the edges of the cakes. Place a platter on top and invert the cake carefully as some juices may fall from the baking tin.
- Carefully remove the pan and serve warm or cold.
Greek lemons are very juicy 1 lemon usually yields around 1/4 cup lemon juice.
Both cakes should be warm when inverting as otherwise the caramel may become firm and the apples will stick to the baking pan.
If you are using a hand mixer or if your stand mixer is not very powerful, it is preferable to beat the egg whites separately until stiff and add them at the end alternating with the flour.
Upside down Apple Caramel Cream Cheese Cake
- 125 grams unsalted butter, plus more for greasing
- 250 grams cream cheese
- 1 cup (about 210 grams) cane sugar
- 6 medium eggs
- 400 grams about 3 cups self raising flour
- ½ tsp baking powder
- ½ teaspoon salt
- 1 tbsp lemon zest
- 1 tsp vanilla essence
For the Apples:
- Water plus juice of half lemon (4 – 5 tbsp)
- 3 large apples (about 750 grams)
- 1 tsp cinnamon
- 1 cup (210 grams) cane sugar
- 1 heaped tbsp butter
- 4 – 5 tbsp lemon juice
- 1 tbsp water
- Take the zest of the lemon and then fill a bowl with water and add half of the lemon juice.
- Peel, core and slice the apples into thin and even slices. Keep them in the water with the lemon juice until ready to use them. This will prevent them from changing colour. Set them aside until cake batter is ready.
- Sift the flour and add the salt and baking powder and mix.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth. Add the sugar and beat well on high speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition. At this stage the mixture may look as curdled. Add the vanilla and lemon zest and beat until incorporated.
- Add the flour mixture and mix just until incorporated.
- In a non-stick frying pan add the sugar, butter and lemon juice and on low heat mix until the sugar melts. If needed add a tbsp water. Increase the heat to medium-high and keep mixing until it caramelizes.
- Butter your spring form baking tin and arrange the apples.
- Pour the caramel on top and then pour the batter into the prepared apples and smooth the top.
- Preheat the oven to 180o C / 350o F. Bake for about an hour or until a toothpick inserted in the middle comes out clean.
- Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Pass a knife around the edges of the baking tin and remove the spring form.
- Place a platter on top and invert the cake.
Kopiaste and Kali Orexi,