Honey Apple Upside Down Cake – A Sweet, Caramelized Delight for the Holidays

This Honey Apple Upside Down Cake is the perfect blend of sweet, spicy and fruity goodness. replaces the word nice with emptypped with caramelized apple slices, this moist, honey-infused cake captures the essence of fall in every bite. The caramel sauce adds a deep, rich sweetness that complements the tender apples, while the cake itself is flavored with honey, brown sugar, and a hint of vanilla, giving it a warm, comforting taste. Best served warm with a scoop of vanilla ice cream and a drizzle of caramel sauce or dulce de leche, this cake will quickly become a favorite for Rosh Hashanah or any holiday gathering.

Why you’ll love it:

You’ll love this cake for its comforting blend of flavors and textures. Caramelized apples give each bite a juicy, sweet layer, while the honey-based cake provides a rich, moist texture that melts in your mouth. The subtle bitterness of the coffee adds depth to the sweetness of the honey, making this cake both sophisticated and warm. The fact that it’s an upside-down cake adds a beautiful presentation and the ease of preparation makes it a go-to recipe for special occasions or when you want to impress with minimal effort. Plus, the caramel layer is a must-have, adding both visual appeal and incredible flavor.

Perfect occasion:

This honey and apple upside down cake is perfect for Rosh Hashanah, symbolizing the sweetness of the year to come with apples and honey. It’s also great for fall get-togethers, holiday dinners, or even a warm family dessert after a special meal. Its warm and spicy flavors make it a fantastic choice for Thanksgiving or any fall celebration. Serve it with a scoop of ice cream or a drizzle of caramel sauce, and it becomes a comforting, indulgent dessert that will leave your guests asking for the recipe.

Decorating Tips:

replaces the word nice with empty enhance the presentation of this upside-down cake, consider arranging the apple slices in a fan shape before pouring the batter on top. This creates a stunning visual effect once the cake is turned over. After baking, you can drizzle extra caramel or honey on top for extra shine and smoothness. For a more festive touch, lightly dust the top with powdered sugar just before serving. Pair it with a few slices of fresh apples or edible flowers around the edges of the plate for a beautiful, natural finish. If you are serving for Rosh Hashanah, a few pomegranate seeds scattered on the plate can add a symbolic and colorful touch.

Ingredients for a 23 cm (9 inch) mold:

• 3 medium eggs
• 1 cup brown sugar
• 2/3 cup vegetable oil
• 2/3 cup cold coffee (1 tablespoon instant coffee dissolved in water)
• 2/3 cup honey
• 1 teaspoon of vanilla extract
• 2 1/3 cups all-purpose flour (325g)
• 1 teaspoon of baking powder
• 1/2 teaspoon baking soda
• A pinch of salt
• 2 yellow or red apples, peeled and sliced

For the caramel:

• 50g butter
• 1/3 cup sugar
• 1 tablespoon of honey

Optional toppings:

• Vanilla ice cream
• Dulce de leche or caramel sauce

Instructions:

1. Prepare the pan: Line the bottom of a 23 cm (9 inch) round pan with baking paper and grease the sides with cooking spray or butter.
2. Prepare the caramel: In a skillet or small saucepan, melt the butter over medium heat. Add the sugar and honey, stirring continuously until the sugar dissolves and the mixture becomes lightly golden and caramelized. Be careful not to let it burn. Once ready, pour the caramel into the prepared mold and spread it evenly. Arrange the apple slices on the caramel forming a circle.
3. Prepare the cake batter: In a large mixing bowl, whisk together brown sugar and eggs until light and fluffy. Gradually add the oil, honey, coffee and vanilla extract, mixing until smooth.
4. Add the dry ingredients: In another bowl, combine flour, baking powder, baking soda and salt. Gradually add the dry ingredients to the wet mixture, stirring until well combined. Be careful not to overmix.
5. Assemble and bake: Pour the batter over the caramel and apples in the pan, smoothing the top with a spatula. Bake in a preheated 175°C (350°F) oven on convection mode for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and turn: Once cooked, let the cake cool in the pan for 10 to 15 minutes. Run a knife along the edges to loosen it, then carefully invert the cake onto a serving plate. Let it cool for another hour at room temperature.
7. Serve: For a gourmet touch, serve the cake warm with a scoop of vanilla ice cream and a drizzle of caramel or dulce de leche.

Enjoy your honey and apple upside down cake, a beautiful and delicious dessert perfect for celebrating the sweetness of life!