Check out my pinterest boards with dozens of foolproof and delicious recipes!

Honey upside down apple cake

I think you can say I am on an apple baking week sort of speak, after all, on my last three posts there were apples involved…what can I say… I just love apples.

This upside down apple cake is simple and extremely delicious. You just need to try it for yourself.

I have made a pineapple upside down cake before but using the regular method of sugar and butter for the bottom. This method? way way better, or at least we think so.

I was afraid of inverting the cake and my apples getting all over the place and making a mess out of the cake. However, first try, and the cake was a success…thank goodness for that!

Once again I used the batter recipe that I used when I made the wild berry danish cake. I think this batter is just genious, since it is the batter that I also used for the Apple and caramel coffee cake.

Wait and see what other cake variations I come up with because I already have a list waiting for me using this same cake batter!

I also think I might be coming up with other apple desserts. Sorry but I just like apples a lot :-)


Cover the bottom of the 9 inch round baking pan with honey and place the apples over it in a decorative manner.

Place the batter over the apples and bake the cake at 350F for about 45 minutes.

You can make this cake with other fruit such as pears or peaches. I am sure those variations would be as good!

First time around making this honey upside down apple cake and I had to eat two pieces :-)



Honey upside down apple cake

Miryam's original recipe

Yield: 8-10 servings


3/4 cup honey, next time I will do 1/2 cup instead.
1 1/2 cup whole wheat pastry flour
2 teaspoons of baking powder
1/2 cup olive oil
1/4 cup unrefined sugar
2 eggs, I always use organic
2/3 cups Greek plain yogurt
2 teaspoons of vanilla extract
1 tablespoon milk
2-3 organic apples, peeled and sliced thin.



Preheat oven to 350F. In an 9 inch round baking pan place the honey and cover the entire bottom with it. Place the sliced apples in a decorative manner just like in the pictures.

In a bowl, place eggs, sugar, vanilla, oil, milk and yogurt and combine together. I do this step with a regular wire whisk. Incorporate the flour and baking powder.

Pour batter over the apples and bake the cake for 40-45 minutes. I baked mine about 40 minutes. Let the cake cool completely and inverted on a plate before unmolding.

Nutrition facts calculated based on the recipe yielding 8 servings.

Related Posts

8 Responses to “Honey upside down apple cake”

  1. #
    Ronja Oksanen — September 22, 2012 @ 7:09 am

    A great idea to use honey instead of the sugar and butter mixture with the apples!

  2. #
    Texanerin — September 22, 2012 @ 7:14 pm

    Don’t be sorry! I love apple stuff. I’m going to continue posting only apple stuff for the rest of the month. :) And this cake looks amazing! Super moist looking and love the ingredients, as always.

  3. #
    3 — September 22, 2012 @ 11:31 pm

    Ronja, you should try it I though it was awesome :-)

    Texanerin, I am planing on posting a lot of apple recipes for the upcoming weeks, I am really excited :-)

  4. #
    Elizabeth Bezverkha — September 23, 2012 @ 12:09 pm

    How’d you create the nutrition values?

    • — December 24th, 2012 @ 3:13 am

      Elizabeth, Sorry for the delayed response. I go to thanks for visiting my blog!

  5. #
    Shalini Agrawal — April 9, 2013 @ 4:09 pm

    Your recipes turn out very tasty and healthy, love it. I made the oreos ice-cream yesterday by replacing peanut butter with nutella and it came out so good. Kids loved the extra chocolate flavor that came with nutella.

    I want to make this cake today and want to know if I can use the butter milk that I have instead of the greek yogurt. Also will wholewheat flour work instead of pastry flour? Thanks much!

    • Miryam@eatgood4life — April 9th, 2013 @ 7:15 pm

      The whole wheat flour will make the cake tougher because is more dense. I would recommend getting the pastry flour instead. You can use the plain whole wheat flour for muffins and bread instead. I don’t think the buttermilk substitution in the cake will work, it will make the batter to liquid like. Thanks for visiting!

  6. #
    FLKamper — December 8, 2013 @ 9:27 pm

    Made this over Thanksgiving (after successfully trying your Cranberry Coffee Cake). Turned out perfectly! I subbed a combo of Brown Rice Flour and GF Flour for the whole wheat pastry flour (makes it a little more dense than what I think of for a cake, but still really good). I flipped mine onto the cake plate and let it cool there overnight before taking the pan off. I used Fuji apples since I had some leftover from my cranberry sauce.
    Thanks for another great recipe!

Leave a Comment