Sourdough Stovetop Apple Upside Down Cake
A caramelised apple upside down cake made entirely on the hob, no oven needed, with sourdough discard folded into the batter for a tender crumb and gentle tang.
Equipment
- Balloon Whisk
- 24cm (9.5in) top / 18cm (7in) base non-stick frying pan, with a lid
Ingredients
For the sourdough cake batter
- 2 large eggs
- 60 g granulated sugar
- ½ teaspoon ground cinnamon
- 55 g vegetable oil or sunflower oil
- 15 g Greek yogurt or plain yogurt, or sour cream
- 90 g sourdough discard 100% hydration
- 1 teaspoon vanilla extract optional
- 65 g all-purpose flour a.k.a. plain flour
- 1½ teaspoon baking powder
- ⅛ teaspoon baking soda a.k.a. bicarbonate of soda
- ¼ teaspoon salt
For the apples
- 300 g apples (2 medium) peeled, cored and sliced ¼ inch (6mm) thick
- 20 g unsalted butter
- 30 g soft light brown sugar
- ½ teaspoon ground cinnamon
Instructions
Make the cake batter
- In a bowl, whisk the eggs and granulated sugar together just until combined and slightly thickened. Don't overwhisk here. Whipping in extra air is what tips a small cake like this into tasting eggy.
- Whisk in the oil in a steady stream, then the yogurt, sourdough discard and vanilla extract.
- In a separate bowl, combine the flour, baking powder, bicarbonate of soda, cinnamon and salt. Fold into the wet ingredients just until no dry flour remains. Set it the batter aside whilst you prepare the apples
Make the caramel apples
- Place the frying pan over medium heat. Add the butter and let it melt.
- Add the brown sugar and cook, swirling the pan gently rather than stirring, until the sugar has dissolved and turned a deep caramel colour.
- Remove from the heat and arrange the apple slices over the caramel in a single layer. Sprinkle over the cinnamon.
Cook
- Pour the batter over the apples, spreading it evenly.
- Cover the pan and cook over low heat for 18-25 minutes.
- Test for doneness by touch rather than with a toothpick. The cake is thin enough that a toothpick can give a misleading read. The centre of the top should feel dry and set, not wet or wobbly, when gently pressed.
- Every 5-8 minutes, lift the lid, tilt it away from the pan so any condensation drips onto a folded tea towel rather than back onto the cake, wipe the lid dry, and replace it. This stops trapped steam turning the top of the cake gummy.
- Once set, invert onto a serving plate while still warm.
Notes
1. Adapted from Home Cooking Adventure's Stovetop Apple Upside Down Cake: https://www.homecookingadventure.com/stovetop-apple-upside-down-cake/
2. If your pan has different top and base measurements to the one used here, cooking time may shift slightly. Go by the touch test rather than the clock.
3. Store in an airtight container at room temperature for up to 2 days.
Nutrition
Calories: 267kcalCarbohydrates: 34gProtein: 4gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 62mgSodium: 250mgPotassium: 99mgFiber: 2gSugar: 20gVitamin A: 191IUVitamin C: 2mgCalcium: 83mgIron: 1mg
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