Upside Down Apple Cake
Indulge in a delightful Nutella Whipped Cream Apple Cake, perfect for any occasion. This moist cake combines the rich flavors of Nutella, fluffy whipped cream, and fresh apples, creating a heavenly dessert. Ideal for Christmas, summer baking, or as a sweet treat year-round, it's sure to satisfy every sweet tooth.
Servings: 12
Calories: 318kcal
Equipment
- Oven: To bake the cake.
- 9-inch (22cm) Round Cake Pan
- Hand mixer or stand mixer
- Spatula or Whisk
- Measuring cups and spoons
- Saucepan
Ingredients
Sponge Cake
- 4 eggs
- ¼ cup sugar any tyoe, 50g
- ¾ cup cake flour 150g
- 4 tablespoon water
- 1 teaspoon baking powder
- A pinch of salt
- 6-7 apples
- ½ cup sugar for caramel 100g
Whipped Cream
- 6.76 oz Double cream 200ml
- 6.76 oz Crème fraîche whole fat (200ml)
- ¼ cup powdered sugar 50g
- ½ cup Nutella 100g
Syrup
- 5.27 oz water 150ml
- 2 tablespoon sugar
- ½ tablespoon lemon peel
- 1 tbps orange peel
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (356°F).
- Melt 100g of sugar over medium heat until golden in a 22cm (9-inch) pan. Set aside and let it cool.
- Meanwhile, peel your apples and arrange them in the pan. Optionally, fill the apples with jam, chopped walnuts, or sultanas. Bake in the oven for 10-15 minutes until soft. While the apples are baking, prepare the cake batter.
- Using a hand mixer, beat the egg whites with sugar and salt until soft peaks form. Gradually add water and then the egg yolks one by one until well incorporated.
- Sift the flour and baking powder over the wet mixture. Using a spatula or whisk, fold the flour into the mixture to keep it fluffy.
- Pour the cake batter over the apples and bake for 25-30 minutes or until a skewer inserted into the center comes out clean.
- While the cake bakes, prepare the syrup. Simmer all ingredients over medium heat for 5 minutes. Allow to cool to room temperature.
- After baking, let the cake cool in the pan for 30 minutes. Run a knife around the edge of the cake to loosen it from the pan, then invert onto a cake plate. Carefully remove the pan and let the cake cool completely.
- Next, prepare the whipped cream. Combine the crème fraîche, double cream, and powdered sugar. Mix on medium speed for 5 minutes or until stiff peaks form. Add Nutella and mix again.
- Drizzle the cooled syrup over the cake until moistened. Cover the cake with whipped cream and decorate as desired.
Notes
- Caramelize sugar over medium heat, stirring constantly to avoid burning.
- Peel and arrange apples evenly in the pan for consistent baking.
- Gently fold flour into the wet mixture to keep the cake light and fluffy.
- Check for doneness by inserting a skewer into the center at 25 minutes; it should come out clean.
- Let the cake cool in the pan for 30 minutes to prevent sticking.
- Whip cream to stiff peaks before adding Nutella for a light, fluffy texture.
- Drizzle syrup evenly over the cake to ensure moisture and flavor absorption.
Nutrition
Calories: 318kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 73mg | Potassium: 215mg | Fiber: 3g | Sugar: 34g | Vitamin A: 468IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 1mg
