Upside-Down Spiced Honey and Apple Cake

I thought it was time to have a little baking session this afternoon, especially as this recipe reminds me of Christmas...well the cinnamon and cloves do.

I think its a really wintery cake, so I thought I'd give it a go before our days here in Melbourne really start to warm up.

Serves 8 - 10

Preparation time: 20 minutes

Cooking time: 1 hour (plus 10 minutes sitting time)

2 tbs honey

1 pink lady apple, thinly sliced crossways

125g butter, softened

3/4 cup (155g) brown sugar

1/4 cup (60ml) honey, extra

3 eggs

1/2 cup (75g) self-raising flour

1/4 cup (40g) plain flour

1/2 cup (55g) almond meal

2 tsp ground ginger

1 tsp ground cloves

1/3 cup (80g) sour cream

1 pink lady apple, peeled cored, finely chopped, extra

Natural yoghurt, to serve

Preheat oven to 160C. Grease and line the base and side of a 20cm round springform pan with baking paper.

Drizzle 2 teaspoons of the honey over the base of the pan. Arrange apple slices, overlapping, over the base.

Drizzle with remaining honey.


Use an electric mixer to beat the butter, sugar and extra honey in a medium bowl until creamy.
Add the eggs, one at a time, beating well after each addition until just combined.

Add the combined flours, almond meal, ginger, cinnamon and cloves and stir to combine.
Add the sour cream and extra chopped apple and stir to combine.
Spoon into the prepared pan and smooth the surface. Bake in preheated oven for 1 hour or until a skewer inserted into the centre comes out clean.

Remove from oven.

Set aside for 10 minutes to cool before turning onto a serving plate.
Serve warm or at room temperature with yoghurt, if desired.

Recipe from http://www.notebookmagazine.com/