Apple Upside Down Cake

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The Apple Upside Down Cake is another version to its popular counterpart, the tropical flavored Pineapple Upside Down Cake. But trust me this upside down cake made with apples, which is also eggless and vegan, is simply delish too. The eggless Apple Upside Down Cake recipe is easy to make and going to be your go-to tea-time snack or after-meal dessert the moment you try it. So, give it a try today!

eggless apple upside down cake

About Apple Upside Down Cake

Despite of the patience that baking and creating patisserie dishes involve, I have always considered it as a therapeutic activity.

The satisfaction that I get after baking a perfect cake, pie, muffin, bread or any such dish is unmatched! More when it is liked by all, as it adds to the confidence and really makes my soul happy from within.

This eggless Apple Upside Down Cake recipe is one of those that has been developed by me. It not only tastes good, but is a complete stunner in its looks as well.

Yes, I agree that it took me some trials to overcome my impatience to get this cake right. I’ve had my share of baking blunders too. But in the end the efforts paid off, and how!

apple upside down cake served with tea

Why This Recipe Works

Baking without the use of eggs or non-dairy products can be a challenge for the biggest of professional chefs. I’m glad that I have finally cracked it (not the egg, but the recipe!) for keeps.

This eggless Apple Upside Down Cake has been a hit for my family too, from the word go. The cake has a good crumb and is light and soft sans eggs The secret to this texture in the cake is the addition of lemon juice and water.

In addition, this Apple Upside Down Cake is made of ingredients that are easily available in the kitchen and you don’t have to have sleepless nights in sourcing anything special to prepare it.

Since jaggery is also easily available in India, I have added organic powdered jaggery in the cake batter. In case you don’t have it, the cake batter can be sweetened with regular sugar or powdered sugar too.

Besides this gorgeous Apple Upside Down Cake, if you are a true-blue apple fan, here are some more recipes that you must try – Apple Cake, Apple Pie and Apple Muffins.

Wondering what is Jaggery? It is unrefined sugar made from sugarcane juice and is locally made in many Indian states. But you can easily get it from Indian grocery stores or online if you live outside India.

In case you cannot source jaggery, look out for the Latin American panela or Mexican piloncillo. You could also easily swap jaggery with brown sugar or muscovado sugar.

apple upside down cake served on a plate, with tea
Step-by-Step Guide

How to make Apple Upside Down Cake

Preparation

1. Grease a 7 to 7.5 inches round cake pan or tin. You can even line the pan with butter paper or parchment paper.

Rinse, peel, core and slice 2 medium-sized apples. Do not make thin slices. Layer the apple slices in the tin.

You can have a single layer or double layer. Preheat the oven at 180 degrees C/356 degrees F for 15 minutes.

layering cake tin with apple slices

2. I doubled the apple layer and sprinkled ¼ teaspoon cinnamon powder, ¼ teaspoon nutmeg powder, 2 to 3 tablespoons demerara sugar and few drops of lemon juice on the apple slices.

Instead of demerara sugar, you can easily use brown sugar or raw sugar.

sprinkling cinnamon powder, nutmeg powder, demerara sugar and lemon juice on apple slices

Make Apple Upside Down Cake

3. In a mixing bowl take the following listed dry ingredients:

  • 1 cup whole wheat flour
  • ½ cup all-purpose flour
  • 1 pinch salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup powdered jaggery (or ¾ cup brown sugar or ¾ cup raw sugar or ½ cup confectioner’s sugar or powdered sugar)
  • ½ teaspoon ground vanilla powder
  • ¼ teaspoon cinnamon powder

Mix them well with a wired whisk.

If using vanilla essence or extract, then add it when adding lemon juice in step 5.

mixing whole wheat flour, all-purpose flour, salt, baking powder, baking soda, powdered jaggery, vanilla powder and cinnamon powder in a bowl

4. Add 1 cup water and ¼ cup oil, mix well to form a batter without lumps. Do not over mix.

mixing water and oil to dry ingredients in bowl

5. Add 1 teaspoon lemon juice and mix well again. You can see tiny bubbles on the batter after adding lemon juice.

mixing lemon juice in cake batter in bowl

6. Pour the cake batter in the prepared cake pan/tin layered with apples. Shake the sides of the pan, so that the air bubbles are released.

pouring cake batter in the prepared pan layered with apples

7. Put the cake pan/tin in the preheated oven and bake for 45 to 55 minutes at 180 degrees C/356 degrees F or for some more time if required.

Do keep a check as oven temperatures vary. It may take less or more time in your oven.

baking apple upside down cake in preheated oven

8. Make sure to remove the cake carefully when its cooled down to room temperature. I removed it while it was still hot. Hence, the apple slices got stuck at the bottom of the cake pan.

Lining the cake pan/tin with parchment or butter paper is always advisable as it helps to easily remove the cake without the apple slices sticking at the bottom.

Slice or cut the Apple Upside Down Cake into wedges and serve as an after meal dessert or with tea or coffee.

apple upside down cake served on a plate with tea

Why is it called an Upside Down Cake

It is not rocket science to guess why a cake must be called an ‘upside down’ one? You pour your usual cake batter over some fruits sprinkled with sugar and spices, bake it and then flip it over while unmolding it. By doing so you get a cake, whose bottom becomes the top and hence an ‘upside down.’

Other than the traditional choice of using pineapple for such a cake, fruits like apples, pears, cherries, plums and peaches are also used to make lovely upside down cakes. This Apple Upside Down Cake recipe is going to help you bake one such amazing cake.

Other region specific upside down cake variants include the Tarte Tatin from the French cuisine and Bolo de Ananas a.k.a Bolo de Abacaxi from the Portuguese cuisine.

Expert Tips

  1. The time taken to bake the cake will vary from oven to oven. It may take less or more time in your oven. So, you will have to keep a check.
  2. It is always better to line your cake pan/tin with a parchment or butter paper. This helps in easily remove the cake without letting the apple slices stick to the bottom of the cake pan/tin. Also, keep in mind to cool the cake to room temperature before removing it from the pan.
  3. Some whole wheat flours have a strong nutty flavor which comes through while baking. Adding flavorings and spices will help mask this typical taste/flavor.
  4. After sprinkling cinnamon powder and nutmeg powder on the apple layer in the pan, you can also drizzle some lemon juice on them. This avoids discoloration of the apple slices.
  5. Make sure to not over-mix the cake batter as this might result in a dense, chewy, weak cake. Since this recipe uses whole wheat flour too, over-mixing can result in a doughy batter with formation of gluten strands in it. This will hamper the rising of the cake while baking and result in a lumpy doughy mass of cooked atta.
  6. The sweetness in the cake batter can be adjusted as per your preferences. You can also use unrefined cane sugar or powdered sugar instead of powdered jaggery.
  7. You can use garam masala powder and cardamom powder instead of cinnamon powder or nutmeg powder. While using garam masala powder, make sure that you add just ¼ teaspoon as adding more may overpower the flavors.
  8. You can use vanilla essence or extract instead of ground vanilla powder.

FAQs

Can I bake this cake in a microwave?

Yes, only if you have a convection mode in your microwave, otherwise not. However, the time will vary because each microwave is different.

Can I use green apples to make this recipe?

Not sure, as green apples taste tart. The quantity of jaggery and sugar has to be adjusted accordingly then.

Can I make this recipe with only all-purpose flour?

Yes, you can. In this case, add ¾ cup water instead of 1 cup water.

Can I use the same recipe to make a Pineapple Upside Down Cake?

Yes, you can. No additions or deletions required.

What can I substitute lemon juice with in this recipe?

If you don’t have lemon juice, you can use vinegar in the same amount for this recipe.

More Eggless Cake Recipes To Try

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eggless apple upside down cake recipe

Apple Upside Down Cake

Easy Apple Upside Down Cake recipe made with fresh sweet apples, whole wheat flour, all-purpose flour, jaggery, oil, lemon juice, ground spices and leavening ingredients. The recipe is also eggless and vegan.
4.72 from 14 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Cuisine World
Course Desserts
Diet Vegan, Vegetarian
Difficulty Level Moderate
Servings 8 slices
Units

Ingredients

For apple layer

  • 2 apples medium-sized, rinsed, peeled, cored and sliced
  • 2 to 3 tablespoons demerara sugar or brown sugar or raw sugar
  • ¼ teaspoon cinnamon powder (ground cinnamon)
  • ¼ teaspoon nutmeg powder (ground nutmeg)
  • few drops lemon juice

For cake batter – dry ingredients

  • 1 cup whole wheat flour
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup jaggery powder – preferably organic, or brown sugar or raw sugar – adjust as per your sweet requirements
  • 1 pinch salt
  • ¼ teaspoon cinnamon powder (ground cinnamon)

For cake batter – wet ingredients

  • 1 teaspoon lemon juice
  • 1 cup water
  • ¼ cup sunflower oil or any neutral tasting oil
  • ½ teaspoon vanilla powder or ½ teaspoon vanilla extract

Instructions
 

Preparation

  • Grease or line a 7 to 7.5 inches round cake pan or tin. You can even line the pan with parchment paper. 
  • Preheat the oven now at 180 degrees C/356 degrees F for 15 minutes. 
  • Rinse, peel, core and slice the apples.

Lining cake pan with apples

  • Layer the apple slices neatly on the base of the cake pan/tin in single or double layer.
  • Sprinkle cinnamon powder, nutmeg powder on the apple layer. Also sprinkle a few drops of lemon juice, so that the apples do not discolor. Sprinkling lemon juice is an optional step. 
  • Keep this cake pan/tin aside.

Making apple upside down cake

  • In a bowl, take all the dry ingredients – whole wheat flour, all-purpose flour, salt, baking powder, baking soda, powdered jaggery, vanilla powder and cinnamon powder.
  • Mix them well with a wired whisk.
    If using vanilla essence or extract then add it when adding lemon juice.
  • Add the water and oil, stir and mix to get a lump-free batter. Do not over-mix.
  • Now add the lemon juice and mix well again.
  • Pour the batter all over on an even layer over the apple slices in the prepared cake pan/tin.
  • Bake at 180 degrees C/356 degrees F for 45 to 55 minutes in the preheated oven.
  • When cooled to room temperature, remove the cake gently. Serve the Eggless Apple Upside Down Cake with tea or coffee or as an after meal dessert.

Notes

  • Instead of jaggery, add ¾ cup powdered jaggery (or ¾ cup brown sugar or ¾ cup raw sugar or ½ cup confectioner’s sugar or powdered sugar.
  • The cake can be made entirely with all-purpose flour. In this case, add ¾ cup water instead of 1 cup water.
  • Organic powdered jaggery does not have any impurities and is good while preparing cakes, muffins or even Indian sweets.
  • Keep in mind that the time taken to bake the cake varies from oven to oven. It can take more or less time in your oven. So, keep a check.
  • I suggest to line your cake pan/tin with a parchment paper as this helps to easily remove the cake without letting the apple slices stick to the bottom of the cake pan/tin.
  • Some whole wheat flours may have a strong nutty flavor which comes through while baking. Adding a few more flavorings and ground spices will help mask this typical taste and flavor.
  • Ensure not to over-mix the cake batter as this might result in a dense and doughy texture after baking. Since this recipe uses whole wheat flour, over-mixing can result in the formation of gluten strands in the batter.
  • The sweetness in the cake batter can be adjusted as per your preferences. You can also use raw sugar or confectioner’s sugar or powdered sugar instead of jaggery powder.
  • Note that the approximate nutrition info is for 1 slice of the cake.

Nutrition Info (Approximate Values)

Nutrition Facts
Apple Upside Down Cake
Amount Per Serving
Calories 256 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 6g
Sodium 76mg3%
Potassium 140mg4%
Carbohydrates 45g15%
Fiber 3g13%
Sugar 27g30%
Protein 3g6%
Vitamin A 26IU1%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.1mg5%
Vitamin C 3mg4%
Vitamin E 3mg20%
Vitamin K 2µg2%
Calcium 29mg3%
Vitamin B9 (Folate) 23µg6%
Iron 1mg6%
Magnesium 25mg6%
Phosphorus 85mg9%
Zinc 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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This Apple Upside Down Cake recipe from the blog archives, first published in March 2013 has been republished and updated on December 2022.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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116 Comments

  1. About to bake the amazing recipe and have a question: Can I prepare the bake as muffins?

      1. Thank you so much for replying.. I tried banana cake and it came very well.. today I tried coconut milk rice.. it tastes very yummy.. planning to try flattened beans poriyal tomorrow.. keep posting new videos

  2. Hi! Just made this yesterday and it turned out very well. Made a small variation- used 1/2 cup of coconut flour, 1/2 cup of wheat flour and 1/2 cup of maida . Wanted to try reducing the gluten content. Inspite of the change, it ws soft, moist and very tasty.
    Thanks once again fr the great recipe.

    1. thanks devi for sharing the variations you made to the apple cake. it will help readers too. i am glad that the recipe worked well with the changes.
      welcome and happy baking.

    1. you can only bake the cake in the convection mode of the microwave oven. so the time taken will vary by 25 to 35 minutes. i cannot give the exact time as each oven is different. but the recipe may not work in the microwave mode.

  3. Hi! How can we make the recipe in a non vegan way? Cause I want to use milk instead of oil.
    Thanks.

    1. for a non vegan recipe, i will have to test it. but instead of water you can use milk. oil will be needed in the recipe.

  4. I’ve tried and loved many recipes from your site. This was the first one that was disappointing. I’m a pretty seasoned baker but I generally don’t make that many eggless recipes, so I was excited to try this out. Unfortunately, the taste of the atta is overwhelming and the whole thing tastes a little too much like a jaggery pancake rather than a typical cake.4 stars

    1. ramya, when making eggless cakes and that too with atta, a few things have to be paid attention too. firstly do not over do the mixing or folding part. secondly the quality of atta makes some difference. some atta flours absorb more liquids and some do not. it also depends on whether they are chakki ground or machine ground and how finely or coarsely the wheat grains are ground. if there is more fibre ratio in the atta, it will absorb more liquids. if the batter has been mixed too much, then the batter will start resembling and becoming like chapati dough, which results in the formation of gluten strands in the dough. thus when baking the cake does not rise and becomes like a lumpy doughy mass of cooked atta.

      also some whole wheat flour have a strong nutty flavor and that also comes through while baking. but if you add flavorings and spices, it does mask the aroma of atta. so when making cakes with whole wheat flour, do remember these suggestions and i hope they are helpful to you.

    1. i guess so. cannot say hundred percent as i have never used them for baking. but for homemade chocolates, they are easy to unmould.

  5. Hi Dasanna,
    This looks like a great recipe. I have a few questions. Can I use all purpose flour only for this recipe? Also would it be okay if I skip nutmeg powder as I cant find it where I stay.

    Thanks in advance

    Regards,
    Chinmayi

    1. yes you can use all purpose flour. you can even skip nutmeg powder. add 3/4 cup water instead of 1 cup water for all purpose flour.

  6. hi, can we bake the same cake with fresh Strawberries in it? Can we use all wheat flour and use powdered sugar instead of jaggery?

    1. i had tried the same recipe with fresh strawberries once, but the cake became too moist. so would not suggest fresh strawberries. powdered sugar can be added instead of jaggery.

  7. Hi, can we use the same ingredients for pineapple upside down cake or some additions or deletions should be made can you please suggest.

    1. you can use the same recipe for pineapple upside down cake. no additions or deletions required.

  8. Hi there! I’m trying to make this cake in an OTG. Have only used convection microwave before so dunno how to operate the OTG here.. Do I have to work with both the coils switched on at the same time? Or just one coil at a time..
    Please help!

    1. both the heating elements should be on for even baking. keep the cake pan in the center rack.

      1. Ok! Thank you so much 🙂 I shall be baking it today and will let you know how it turns out!

  9. I made this today,(was my first upside down cake ;)) and turned out just awesome.I melted my powdered jaggery in water and then added into batter. lined with greased parchment paper and could unmould easily. Thanks a ton for this super awesome recipe. Also tried whole wheat banana bread recipe few days ago. It was also really very good.

    Lotsa love <35 stars

    1. thanks for this feedback chaitra. melting powdered jaggery in water is a good way. thanks again.

  10. I have just made the cake and wanted to suggest you add in the amount of cinnamon for the cakebatter as it is not mentioned in the ingredients but in the instructions.
    Can not wait to taste it!!
    Thank you =)

  11. Hi. I’m trying this recipe for some of my vegan friends. I wanted to suggest that you include the size of the cake pan and when to add the vanilla and salt, since they aren’t mentioned in the procedures. It’s in the oven now, so I’ll rate it when I taste it! Thank you for sharing the recipe.
    -Carolyn

    1. thanks carolyn for the feedback. i have updated the the size of the cake pan as well as the vanilla and salt bit. hope the cake turned out well.

  12. Hi,
    Is lime juice necessary for the recipe? I want to bake this immediately, but don’t have lime at home.. 🙁

  13. Apple upside downcake is awesome! Next in queue to try. I am a big fan of your recipes and keep trying them every now and then. This is the place I check whenever I need a new recipe! I need help from you today on baking in convection mode of microwave. I am trying endlessly to get a good spongy and crumby cake but I am not getting good results. I bake mostly eggless and creamless cakes (thanks to your recipes I got dairy free cake solutions) and also with Whole Wheat. While baking, cake rises nicely but while cooling down it sits back completely. Because of that the cake texture is dense. It’s soft and cooked but it’s dense and not “crumby” like a cake should be. I have tried reducing baking power/soda, decreasing flour and sugar quantity, using maida as well but no results. I get a better cake done in cooker than microwave oven. Can you please suggest me what should I do to get a really fluffy and spongy cake with the right texture?

    1. thanks keya. while baking in a convection oven, it is suggested to lower the temperature of the oven from 10 to 20 degrees. the heating is quick in a convection oven due to the fan. so if a recipe has 200 degrees celsius, then you bake at 190 or 180 degrees celsius. try this way and let me know.

      1. I had a convection oven that used to heat up too much. I used to half the temperature. Like if the recipe called for 180 degrees celsius, I used to set it at 90. Each oven is different (though I doubt if anyone has it as bad as mine).

        1. thats a big range of temperature difference, jyothsna. for mine i don’t even reduce the temperature. i just remove the baked good in less time. do get the oven checked, if possible.

  14. I just made this for the first time. My family just loved it and since there was no eggs in it it was perfect for my daughter. We topped it with vanilla ice cream and it was the best. Love the recipes.

  15. Hey Dassana,

    I am thinking to make this cake for a party today and do not want to gamble. I can not afford to mess up anything, hence was wondering if I can simply mix all ingredients (like apple cake recipe) and bake it instead of making an upside down cake. Please let me know. I do not have coconut jaggery but have organic jaggery, hence I want to make this recipe in stead of the apple cake one. Please respond.

    Regards,
    Nidhi

    1. hi nidhi, yes you can add the apples and make the cake. but chop the apples. you can use organic jaggery. the cake will be moist from within due to the presence of apples. i suggest to coat the apples with some flour very well before you add the liquids.

  16. Hi dassana.. Lovely recipe. Please suggest another ingredient as a substitute for cinnamon powder .

    1. try with garam masala powder. not exactly a substitute but still gives a warm flavor. just add about 1/4 tsp. too much will become overpowering. you can skip nutmeg powder in this case. if you do not like garam masala, then just add nutmeg powder. another substitute is cardamom powder. this will give a completely different aroma and flavor.

  17. Can’t thank you enough for this awesome recipe. Most of the ingredients used in the cake are readily available and thats what I love about most of your recipes. No need to go to market to look for some exotic ingredients.

    1. thanks anjali. i always try to make recipes which have ingredients easily available. since i know some ingredients can be difficult to get and also expensive at times.

  18. Thank you for such a wonderful recipe. Mine came out great but dint take as long as 55 mins. Mine was done in 25-30 mins. I also used the whole wheat flour which has some flax seeds in it. I was worried initially as i read about flax seed only after i added the batter to the pan but it came out good. Next time am thinking of adding some nuts as I always like the crunch. Anything i need to do differently for that? Thanks again.5 stars

    1. thanks smita for the feedback. flax seeds are healthy and a good replacement for eggs, but care has to be taken in their amount. too much changes the taste of the cake. while adding nuts, mix the nuts with some dry flour. then fold them in the batter. if you do this, then the nuts do not settle at the bottom.

  19. Hi,

    Just tried you’re recipe, came out fabulous. Everyone loved the texture and taste. It was light and delicious. It got over in a jiffy. Unfortunately can’t upload the picture 🙁
    Thank you !!

  20. can i make this cake in pressure cooker ? .. as I don’t have oven..i make all cakes in cooker only..

    1. hi ashu, i am not sure if you can make this cake in the pressure cooker. have never tried baking this cake in pressure cooker.

  21. The recipe looks very simple! I definitely want to try it today for a very dear friend who doesn’t eat eggs.
    Just a thought though ..can I use butter in place of oil?
    For some reason I keep thinking the oil will give it a taste i don’t like. (I tried making egg less chocolate cake with sunflower oil and didn’t quite like the taste 🙁 )

    1. yes saee, you can use butter instead of oil. i often add oil to cakes instead of butter and never get any particular taste of oil in them.

  22. Hi, just stumbled onto your website. I am a vegan and your recipes sound terrific! just a friendly suggestion, I think it would be helpful if you state the size of cake pans to use at the beginning where you state the temperature and length of baking time so you do not always have to post back. You are incredible, so tolerant and helpful! I have been baking and cooking practically all my life but just started vegan, gluten and dairy free baking for my family so I will for sure try some of your recipes! Thanks a bunch

    1. thanks carmen. i will take your suggestion into account and will use it for future recipes and will slowly incorporate it in old recipes as well. keep visiting.

  23. Hi, just baked the cake and I had replaced whole wheat flour with all purpose flour. The apple slices actually floated to the top of the cake, hence the appearance of the cake is not so nice 🙁 any idea how I can solve this issue? Thanks for sharing 🙂

    1. i think the bottom of the cake did not bake well. you could have baked for some more minutes. the tooth pick has to come out clean when inserted in the cake. whenever i bake any cake or load, i keep both the top and bottom heating elements on. so that there is even baking.

  24. Hi.. Juz baked the apple upside down cake !!it’s turned out good but found a little undone near the apples !! U think I can bake it again ?
    Finished eating 2 big slices though !!!

  25. Hey dear..the cake turned out YUM YUM..my family loved it…though my hubby felt a lil more jaggery or any other sweetner could b added…but for me it ROCKED!!! 😀 gonna share it on my blog..do visit..thnx!!

    1. thanks rads. will check your blog. i usually make cakes less sweeter. however the jaggery or sugar can be adjusted as per one’s taste.

  26. Hai..first time here..really simple recipe..definately gonna try it asap..awesome pics..
    Best Wishes

  27. I baked this cake with exactly same proportions and instructions but in convection mode in microwave, 55 mins on 180 degrees.
    It did not rise and was left uncooked at the bottom.
    When inverted the base of cake (apple layer) was stuck to the bottom.

    Please tell me what went wrong.
    Thanks

    1. hi prachie, since you mention the cake did not rise, then its either the baking powder or baking soda that has expired. this is the reason why the cake has taken so long to bake and still not cooked and got stuck at the bottom. when using baking powder or soda for any baking recipe always check their expiry date. sometimes even after 3 months, they loose their power.

      i have had also issues where the baking powder was within the expiry date, but had lost all its power and the cake which i had made with it was tough and dense. you can check this link on how to find out if the baking powder or soda is active – http://www.thekitchn.com/baking-tricks-how-to-tell-if-b-111759

  28. Thank u for the quickest reply ever….really appreciate it…
    U forgot the pineapple chunks though…i want to add it to d batter n not make it upside down….do i need to adjust baking time or if the batter becomes to runny for the chunks…
    Thanks again..

  29. Hi

    I m so glad i came across this recipe…i want to bake a pineapple cake for someone special..n since u have mentioned i can use pineapple too, could u pla tell how to use chunks of pineapple in d batter ..n if i can replace oil with butter….n do i have to make any further changes if using pineapple…?

    1. use very ripe pineapple or use tinned pineapple. the same ingredients you would add in the pineapple slices.you can add butter instead of oil. use the butter at room temperature and not frozen butter. if the pineapple is not sweet enough, then just cook the slices in a sugar solution.

  30. Hi, can u please tell me the size of the tin and also how can I use the regular jaggery available in India.

    1. shubha, for jaggery you have to first chop it or grate it or powder it. then you dissolve the jaggery in one cup of water. since the recipe uses one cup of water. no need to add extra water. then strain the jaggery-water solution so that the impurities are removed and then mix it with the cake mixture. you can use 5-6 inch diameter round tin.

  31. Lovely cake Dassana,I am planning to try this one for a good friend who is off sugar for a while.If I use jaggery in place of brown sugar while layering the apple,do you think it will burn?Or should I add apple chunks in the batter rather than making it an upside down cake?

  32. Hi Dassana,
    Love all your recipes. Would like to try this one. Please can you tell me if I could use brown sugar instead of jaggery and what quantity. Is organic whole wheat flour available? Can I use the regular wheat flour – I mix soy flour (100 gms), jowar(100 gma) and bajra flour (50 gma) for 1 kg of wheat flour. Can I use this and bake? Thanks.
    Lakshmi

    1. hi lakshmi, you can use brown sugar instead of jaggery. you can use the same quantity. the quantity mentioned in this recipe does not yield a very sweet cake. its just sweet and has a little less sweetness, but the apples compensate for the less amount of sweetness.

      organic wheat flour is available in online and in super markets. you can use regular wheat flour too. you can try with the mixed flour you have. the texture and taste will be different for sure. but there is no harm in trying. i have made breads and cakes with multi grain flours and yes they taste very different than the regular bread and cakes. but healthy.

  33. Hi dasana,

    I tried this eggless cake over the weekend and I used powdered jaggery. It came out so nice. The only thing that I did different was adding orange rind to the batter. It was yummy!! Thanks for such a nice recipe …

    1. i have not tried making the cake in the microwave. you can try though. i guess 3 to 5 mins should be enough depending upon the microwave oven. so when microwaving keep checking, so that the cake does not harden up.

  34. Isn’t jaggery a heat producing substance.. Is it this quantity recommended in summers?

  35. The cake came out perfect and all of us loved it! I’ll be using the same base for other cakes as well! I’m assuming I can, please correct me if I’m wrong.

    This recipe is a keeper and the best low fat cake I have ever come across!!

    1. hi chitra. you can use the same base. i had made an apple cake with the same base. yes, the recipe is fool proof and a keeper.

  36. This is stunning Dassana. I’ve made something similar but it used yogurt. I like the idea of lime juice and water. Really really nice … as is your photography!

  37. Your cakes are so great! I made this one yesterday (as my first upside down cake) and it was eaten up in very very very short time – therefore I had to bake it again today 🙂 Amazing!

    1. i have already replied to your comment before and even added in the when to add oil in the recipe details below.

      1. that was a confusion… mistook you for someone else with a similar query for another cake. added in the recipe details. add oil and water together.

    1. i have already replied to your previous comment. i suggested to add 1/2 cup water.

    1. hi shipra. since the batter is not very thick, i assume this cake can be made in the microwave. do try halving the recipe if making in one pan or make in individual cupcakes moulds or ramekins or small bowls.

    1. hi indira, you can add 2 eggs and 1/2 cup water instead. if the batter looks thick, then add some more water.

  38. Made with water?!? You are a better baker than you give credit to yourself 🙂

  39. wow beautiful cake loving it. I had made it quite few times but yours look so soft and nice.

  40. I tried this recipe just now..awesome cake..very fluffy and spongy..thank u Dassana. I will definitely make it again .Also I tried your orange cake for second time as muffins as-well. It was nice…Such a great cook you are..

  41. Hey! This recipe sounds great! Tell me please, if I have a sticky type of jaggery, how do I use it in this recipe?

    1. hi tania. just melt the jaggery first in a pan with 1 or 2 tbsp of water, so that it does not stick to the pan while melting. just melt, don’t thicken it. once its cooled, add the melted jaggery to the mixed dry ingredients, along with the water. you will have to decrease the amount of water as some water is already used for melting the jaggery and the melted jaggery will be of liquid consistency. so adjust the proportion of water accordingly. the cake batter should not be runny. if there are impurities in the melted jaggery, then strain before adding.

      1. Thank you very much for the answer! It’s a first time i use jaggery… I’ll try this tomorrow 😀

  42. wow u developed your own recipes.. cool… looks yummy .. wish i cud grab it from the screen:)

  43. Isn’t it gorgeous …I love baking with apple too and this looks just fab …

  44. Oh my goodness, can this get any yummier?
    Looks like a dish worthy of Authentic bakery or 5 start hotel!!
    Love the texture , color and the fluffiness!!
    It is dark now, so I’m going to CCD tomorrow and get a upside down cake to satiate my hunger 🙂

      1. Hey new to your receipes but i liked this cake receipe. Going try today.. ?
        Though i only have one question. I am trying to bake it in a microwave and it dosn’t have temperatures mentioned on the front. Can you help in this.
        !!! Unfortunately i cannot post a pic here ?

        1. your microwave oven should have the option of baking in convection mode. temperatures are not listed. you have to use the buttons to get the temperature and they come up on the screen. i would suggest you to call the company representative to demonstrate the workings of the microwave oven, including the convection mode usage. or if you have the manual, you can go through it to see how to operate the convection mode.