1/2 tsp xanthan gum (omit if your flour blend already contains xanthan gum or you're using regular flour)
2 tsp baking powder
1/2 tsp baking soda (bicarb)
1 tsp ground cinnamon
1/2 tsp salt
2 cups (400g) white sugar
1 cup (230g) unsalted butter, at room temperature
4 large eggs, at room temperature
1 tsp vanilla extract
1/3 cup (80ml) buttermilk**, at room temperature
Preheat your oven to 325F/160C. Line a 9x13" deep cake tin (or brownie tin) with parchment paper.
To make the caramelised apple top:
Melt the butter in a small saucepan over a medium heat, add brown sugar and stir to combine. Bring to a boil.
Remove from heat and stir in the cinnamon and salt.
Pour the mixture into your lined pan and spread out. Arrange apples over the top. Set aside.
To make the cake:
Put the flour, xanthan gum (if using), baking powder, baking soda, cinnamon, and salt in a bowl and whisk together to combine. Set aside.
In your stand mixer with the paddle attachment, or using a handheld electric beater, beat the butter and sugar together on a high speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating in between each addition. Beat in the vanilla extract.
Add 1/3 of the flour mixture and beat on a low speed to combine. Add 1/2 of the buttermilk and beat to combine. Repeat this step with the remaining flour mix and buttermilk, with the last addition being the final 1/3 of the flour mix.
Pour the batter over the apples, and spread out carefully
Bake for 60-75 minutes, until the cake is springy to touch and skewer comes out clean (don't push the skewer all the way to the bottom, or it will always come out with a wet caramel on it!).
Cool in the tin, then turn out so the bottom is now on the top. Slice into squares and serve
*I use Dove's Farm's GF plain flour blend which I love, I'm not sure if it is available outside of the UK. In the US I have heard very good things about Bob's Red Mill 1-for-1 GF flour blend but I've not tried it myself. If gluten isn't a concern for you, you can use regular all purpose/plain flour in the same measurements.
**I make my buttermilk at home, for this recipe add 1/2 tbsp fresh lemon juice or white wine vinegar to your measuring jug, then fill up with milk to the 1/3 cup/80ml. Let sit for 5 minutes. It will look a little curdled.
You can use your favourite type of apple, but the tarter types tend to work better to balance the sweetness of the caramel and cake.
Calorie information is generated using a third party app, accuracy is not guaranteed.
Serving Size1 Slice
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by A Tipsy Giraffe at https://www.atipsygiraffe.com/gluten-free-apple-upside-down-cake/