Honey Coffee Apple Upside-Down Cake

Ingredients

Caramel

• 4 tbsp butter
• 50 g honey
• 1/4 tsp fine salt

Apples

• 4 apples

Cake Batter

• 240 g all-purpose flour
• 2 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine salt
• 3/4 tsp ground cinnamon
• 3/4 tsp ground allspice
• 2 large eggs
• 100 g honey
• 110 g mild extra virgin olive oil or neutral oil
• 210 g brewed coffee, room temperature
• 1 tsp vanilla extract

Instructions

1. Heat the oven to 350°F (175°C). Grease the pan and line the bottom with parchment. Place a foil-lined sheet pan on the rack below.
2. In a small saucepan over medium heat, melt the butter with the honey and salt. Bubble for 1 to 2 minutes, stirring, until slightly thickened, then pour into the pan and spread evenly.
3. Peel, core, and cut the apples into ½-inch wedges. Arrange them tightly in overlapping circles over the caramel in a single layer.
4. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and allspice.
5. In a large bowl, whisk the eggs until frothy, then whisk in the honey, oil, coffee, and vanilla until smooth.
6. Whisk the dry mixture into the wet mixture just until no flour streaks remain; do not overmix. The batter should pour like thick pancake batter; add extra coffee 1 tablespoon at a time if needed.
7. Pour the batter slowly over the apples. Bake 40 to 50 minutes, until a toothpick comes out clean and the top springs back.
8. Cool in the pan for 10 minutes. Run a knife around the edge, invert onto a plate, and peel off the parchment. Press any stray apples back into place.
9. Cool at least 1 hour before slicing.

Notes

Low-sugar cakes dry out faster, so wrap well and eat within 2 days.