Apple-walnut upside-down cake recipe for a delightful treat

Ingredients for Apple-walnut upside-down cake

• 120 g raw walnuts or pecans

• 150 g unsalted butter, room temperature, divided

• 4 small or 3 large baking apples (such as Pink Lady), peeled, halved, cored

• 100 g light brown sugar, packed, divided

• 120 g plain flour

• 5 ml kosher salt

• 5 ml baking soda

• 2.5 ml baking powder

• 1.25 ml freshly grated nutmeg

• 5 ml ground cinnamon, plus more for serving

• 100 g caster sugar

• 2 large eggs, room temperature

• 5 ml vanilla extract

• 120 ml plain full-fat Greek yogurt, room temperature

• lightly sweetened, softly whipped cream (for serving)

How to make Apple-walnut upside-down cake

1. Place a rack in the middle of the oven and preheat to 180°C (fan 160°C). Spread out the walnuts on a rimmed baking tray and toast for 10–12 minutes, tossing once, until golden brown. Allow to cool.

2. Meanwhile, heat a 25 cm ovenproof frying pan, preferably cast iron, over medium heat. Add 30 g of butter and swirl to coat the pan. Arrange the apple halves, cut sides down, in a single layer in the frying pan. Cook the apples undisturbed, rotating the frying pan as needed for even browning, for 5–10 minutes until the cut sides are golden brown. (Timing will vary depending on the juiciness of the apples; juicier apples will take longer.)

3. Turn the apples over and cook on the rounded sides just until they start to release their juices and a knife tip slides through with slight resistance, about 5 minutes. Transfer the apples to a plate, arranging them cut sides up, and let cool.

4. Add 50 g of brown sugar and 15 ml of water to the frying pan and set over medium heat. Stir with a wooden spoon or a heatproof rubber spatula until the sugar dissolves. Cook, swirling the frying pan occasionally (do not stir), until the mixture is thick and bubbling in a thin layer, about 1 minute. Allow the caramel to cool in the frying pan.

5. Meanwhile, pulse the toasted walnuts, 100 g of flour, salt, baking soda, baking powder, nutmeg, and 1½ tsp of cinnamon in a food processor until combined and the nuts are finely ground. Transfer the walnut mixture to a medium bowl.

6. Combine 100 g of granulated sugar, the remaining 50 g of brown sugar, and 115 g of butter in the food processor (no need to wash it) and process in long pulses until the mixture is light and smooth. Add the eggs and vanilla, processing in long pulses and scraping down the sides once, until smooth.

7. Add half of the walnut mixture and pulse to combine. Then add the yogurt and pulse just until incorporated. Finally, add the remaining walnut mixture and pulse just to combine.

8. Arrange the apple halves, cut sides down, over the cooled caramel in the frying pan, spacing them evenly. Fold the batter a few times with a spatula, scraping the sides to ensure everything is well mixed. Scrape the batter over the apples, working it into the spaces around them. Smooth the surface; it’s fine if there’s only a thin layer of batter in some places, as it will rise in the oven.

9. Bake the cake for 30–40 minutes, until it is browned across the surface and the centre springs back when gently pressed. Let the cake cool in the frying pan for 10 minutes. Run an offset spatula or small knife around the sides of the pan to loosen the cake.

10. Invert a wire rack over the frying pan and flip to release the cake, carefully removing the frying pan. If any apples or cake stick to the pan, scrape them off and press them back onto the top of the cake.

11. Serve the cake warm or at room temperature, sliced into wedges and topped with dollops of whipped cream and a dusting of cinnamon.

Do Ahead:

The cake can be baked up to 2 days in advance. Allow it to cool completely and store tightly wrapped at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.