Apart from being absolutely delicious, it’s also surprisingly easy to make. All it takes is attention to a few simple details - none of which require advanced baking skills.

Translation | Amaryllis Tsegou

Start by choosing apples that aren’t overly ripe or too soft. You’ll want them to hold their shape during baking and retain a gentle natural acidity to balance the sweetness of the caramel.

Peeling the apples is important, as the skin can interfere with the texture of the finished cake. Slice them evenly, about 0.5 cm thick, so they bake uniformly without falling apart. Once sliced, brush them lightly with lemon juice to prevent browning.

For the caramel base, use dark brown sugar - the moist, sticky kind. It pairs beautifully with apples and cinnamon, adding a deeper color and subtle molasses notes. For the cake batter, however, opt for light brown sugar instead.

While preparing the caramel, make sure the dark brown sugar melts smoothly into the butter without burning; while still hot, pour the caramel into a non-stick pan about 26 cm in diameter. If the pan is actually non-stick, there’s no need to grease the bottom where the caramel sits. If you’re unsure, lightly butter only the sides.

Arrange the apple slices over the caramel in a circular pattern, slightly overlapping them until the entire base is covered. For a lighter, fluffier cake, beat the butter and sugar until pale and airy, then add the eggs one at a time, beating well after each addition.

At this stage, a hand mixer works best for achieving a light texture. Once you begin adding the flour, switch to a silicone spatula or mix on very low speed. Add the flour and milk alternately, mixing just until incorporated- avoid overmixing, as this can make the cake dense.

In addition to cinnamon, vanilla and cloves, you can easily experiment with other flavors too, such as nutmeg or cardamom, which also work beautifully. You can also add a splash of cognac or rum to the caramel and replace the lemon zest with orange for a slightly different citrus note.

Bake in a preheated oven on the middle rack for about 35-40 minutes, testing if done, but inserting a knife int he middle of the cake and ensuring it comes out clean. Then, run your knife around the edges of the pan and invert the cake on to a place while it’s still warm. If you wait too long, the caramel may set and stick.

Your favourite moment may be when you flip the pan and watch the caramel gently cascade over the apples. Or perhaps it’ll be the aroma of the melted butter, sugar, cinnamon and cloves filling your kitchen with warm autumn notes. Regardless, you’ll be left with a soft, fluffy cake with a hint of citrus that ties everything together beautifully. Serve slightly warm or at room temperature. It pairs perfectly with coffee or tea - or as a cozy autumn dessert with a scoop of vanilla ice cream or a dollop of whipped cream.

Ingredients

For the apple topping

• 4 apples, peeled and sliced
• 80 g unsalted butter
• 120 g brown sugar
• 1 tsp ground cinnamon
• ¼ tsp ground cloves

For the cake

• 250 g all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 150 g brown sugar
• 120 g unsalted butter, at room temperature
• 3 eggs
• 120 ml milk
• zest from 1 lemon
• 1 tsp vanilla extract
• ½ tsp ground cinnamon

Directions

1. Preheat the oven to 180°C (356°F) using top and bottom heat.
2. In a pan, melt the butter over medium to low heat and add the brown sugar,  ground cinnamon and cloves and stir until they form a smooth caramel mixture.
3. Pour the hot mixture into a non-stick round pan (26 cm / about 10 inches) and spread it evenly.
4. Arrange the apple slices on top in a circular pattern so they cover the entire base. Cut any leftover apples into small cubes, drizzle with a little lemon juice and set aside.
5. In a bowl, combine the flour and baking powder and set aside.
6. In another larger bowl, beat the butter with the sugar using a hand mixer until fluffy. Add the eggs one at a time, continuing to beat.
7. Incorporate the zest and vanilla  and then add the flour and milk alternately, mixing gently until you have a smooth batter.
8. Fold in the remaining apples and ½ teaspoon of cinnamon.
9. Pour the batter into the pan, over the apples, and smooth the surface.
10. Bake for about 35-40 minutes, until a knife or skewer inserted comes out clean.
11. Let the cake stand for 10 minutes, then invert it onto a plate while still warm so the caramelised apples are revealed on top.
12. Let it cool for at least 15–20 minutes before slicing.

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