Assembly and Baking
Carefully pour the batter over the arranged apples in the pan.
Gently smooth the top with a spatula.
Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for exactly 10 minutes.
Run a knife around the edge of the pan to loosen the cake.
Heat the apricot jam in the microwave for 20-30 seconds until fluid.
Carefully invert the cake onto a serving plate and brush with the warm apricot jam.
Storage and Serving
This cake is best served slightly warm or at room temperature on the day it’s made. It can be stored covered at room temperature for up to 2 days, though the apples will soften slightly over time.
Nutritional Information
(Per slice, based on 8 servings)
Calories: 320
Total Fat: 15g
Saturated Fat: 2.5g
Cholesterol: 70mg
Sodium: 230mg
Total Carbohydrates: 42g
Dietary Fiber: 1g
Protein: 6g
Expert Tips
Use room temperature ingredients for the best volume in your batter
Choose firm, tart apples that will hold their shape during baking
Don’t skip the 10-minute cooling period – it allows the caramel to set slightly
If any apple slices stick to the pan when inverting, simply place them back on the cake
For extra flavor, add ½ teaspoon of cinnamon to the sugar sprinkled over the apples
The apricot glaze not only adds shine but also helps preserve the apples’ color
Cut slices with a sharp, warm knife for the cleanest presentation
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