Go Back
+ servings

Upside Down Apple Honey Cake

4.94 from 15 votes
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 16 slices
Calories 282
This moist, easy to make cake, is big on honey flavor without being overly sweet and topped with delicious apples. The perfect dairy free dessert!

Equipment

  • 9-inch springform pan

Ingredients

Apple Topping (for bottom of pan)

  • 55 grams refined coconut oil, vegan butter, margarine or butter (4 Tablespoons)
  • 110 grams light brown sugar (½ cup)
  • 1 teaspoon vanilla
  • teaspoon salt
  • 2 apples, cored and cut into at least ¼-inch wedges (see note below) (Granny Smith, Golden Delicious, Honeycrisp, Jonagold, pink lady)

Honey Cake

  • 240 grams all purpose flour (2 cups)
  • ½ teaspoon salt
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ¾ teaspoon allspice
  • 2 large eggs
  • 50 grams sugar (¼ cup)
  • 396 grams honey (1 cup plus 2½ Tablespoons)
  • 110 neutral oil (vegetable, safflower, sunflower, canola, grapeseed) (½ cup )
  • 156 grams strong coffee, at room temperature (⅔ cup)
  • 1 teaspoon vanilla

Instructions 

  • Preheat oven to 350° F.
  • Spray a 9-inch springform pan with non-stick spray and line the bottom with a parchment paper round.
  • In a small bowl, whisk together the coconut oil, brown sugar, salt and vanilla. Spread evenly into prepared pan.
  • Place apples in circular, decorative fashion over the brown sugar mixture, pressing them into the brown sugar mixture.
  • In a small bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon and allspice. Set aside.
  • In a large mixing bowl, using the same whisk, whisk together the eggs and the sugar until fully combined. Whisk in the honey, oil, coffee, and vanilla.
  • Whisk dry ingredients into the wet ingredients just until fully combined. Do not overmix.
  • Slowly pour batter over the apples. (Pouring the batter too quickly may cause apples to float into the batter.) Bake for 55-60 minutes, until a toothpick pressed in the center comes out clean and the sides of the cake start to pull away from the pan.
  • Cool on a wire rack for 20 minutes. Use a metal spatula or knife to release the cake from the sides of the pan. Remove the side portion of the springform pan. Holding a serving dish over the cake, carefully invert the cake onto the serving dish. Remove the bottom of the pan and the parchment paper. Allow to cool completely before slicing.

Notes

  • Make sure not to cut the apples too thin or they may float into the batter. Press the apples into the brown sugar mixture, and slowly pour the cake batter over the apples.
  • For non-dairy free, feel free to use butter in the brown sugar mixture.
  • When using coconut oil, be sure to use refined coconut oil. Non-refined will bring a coconut flavor to the cake. 
  • Feel free to add some sliced, toasted pecans on top of the apples just after inverting the cake onto the serving plate. As the brown sugar mixture cools to room temperature, the nuts will stay in place, adding additional decoration and texture to the cake.
  • Store the cake covered well (plastic wrap is great) at room temperature. It tastes even better the second day. For an extended keep, store it in the refrigerator. It should last up to one week, but mine is always gone within a few days!
Author: Rob Finkelstein
Calories: 282kcal
Course: Dessert
Cuisine: American, Jewish
Keyword: apples, dairy free, honey, parve, rosh hashanah

Nutrition

Calories: 282kcal | Carbohydrates: 45g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 203mg | Potassium: 79mg | Fiber: 1g | Sugar: 33g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg