Upside-down apple cake (Plus: August Kosher Connection linkup!)

By | August 19, 2013

upside-down-apple-cake-1.jpg

What makes this cake better than every other apple cake out there? The presentation. Somehow, rows of apple slices covering the top of the cake seem so much more elegant than batters with cubed apples mixed throughout. I’ve done that kind, too. I just think this one is super pretty.

If you want to get a head start on your yom tov cooking, desserts are a great way to go. Many baked goods — this cake included — can be stored in your freezer for quite some time. On erev Rosh Hashanah, all I’ll have to do is unwrap this baby from its plastic layers and put it back on that serving plate you see in the photo, and just like magic, dessert is done.

For a classic cake with an upgraded presentation, find a half-hour and get this thing in the oven. Pretty things await!

Other apple desserts:

Scroll down to check out the other apple recipes in this month’s Kosher Connection linkup!


12 Comments

Ronnie Fein on August 19, 2013 at 5:26 pm.

I agree, it’s beautiful. I haven’t made upside-down cake in so long. Thanks for the reminder of a good idea.

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Rivkah on August 20, 2013 at 8:44 am.

Hey Tali

I try not to use sugar and was so excited to see that you used silan- and then saw the sugar ;) do you think using only silan (in a lesser quantity, I tend to find that less than half the amount suffices) will do something drastic to the cake? An unexperienced baker…

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Tali Simon on August 20, 2013 at 9:55 am.

My reasoning was like this: The original recipe uses 2 cups of sugar, which was too much for me. I cut it down to 1 cup and then added the silan to boost the sweetness. If you use just silan, the texture might be different but I think it would be fine. Let me know!

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Laura on August 25, 2013 at 7:51 pm.

What a great idea to cut down the sugar and use silan! Love it.

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Sina (@thekosherspoon) on August 22, 2013 at 6:07 am.

i love how this cake looks! so perfect for yom tov.

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Alison@Alibabka on August 22, 2013 at 6:40 am.

Beautiful picture! Absolutely mouthwatering!

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Eleonora on August 28, 2013 at 12:27 am.

Thank you for the recipe! Is it somehow possible to substitute silan? I guess we don’t have silan in this part of the world :(

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Tali Simon on August 28, 2013 at 6:16 am.

Actually, I often use silan as a substitute for honey, so honey would also be nice here. (I don’t know where you’re located, but I’m told that silan is sold in the U.S. as date syrup in many areas.)

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Sarah on September 8, 2013 at 3:17 pm.

I made this for Rosh Hashana this year and it was a HUGE hit! Thanks!!!

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Tali Simon on September 8, 2013 at 6:38 pm.

So glad! Ours was great, too.

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Sandy on January 27, 2014 at 4:19 am.

Just discovered your recipes through a link with ziplist. They sound delicious, and a plus is that they’re kosher. That being said, how can you call the apple spice cake pareve when it contains whipping cream? Could I use non dairy creamer instead? Also, how can you consider serving cheese cake after a meat holiday meal?

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Tali Simon on January 27, 2014 at 9:44 am.

To make the glaze for the apple spice cake pareve, just use nondairy whipping cream, such as Rich’s whip. I’ve updated the recipe with that detail, so thanks for pointing it out. I tend to mark as pareve the recipes that are either already pareve or can easily be made pareve, but I do see how the clarification was needed.

I’m not sure what you mean about cheesecake after a meat meal. You’re right, that sure doesn’t sound kosher! We keep a vegetarian home, so all of our meals, holiday meals included, are dairy or pareve. Thanks for your comment!

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