Honey upside down apple cake

I love making healthier versions of conventional recipes and this honey upside down apple cake is just one example. Made with healthier sweetener and fat and whole wheat pastry flour.

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 honey 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, blueberries 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

Total Time: 1 hour




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 mixing 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.

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  1. Yum! I will have to try making this for my sister!

  2. A big stack of fabulous YES!  I have not used brown rice flour before and this gives me a chance to go for it.  Thanks so much!

  3. I love the earthy rustic look of those apple slices. Simply awesome!

  4. Yum! What a great use for these lovely autumn apples!

  5. Sound perfect, and gluten free and dairy free works for me!

  6. This is fabulous, I have been looking for seasonal cake recipes, thank much!  Quick question – Can I sub oat + almond meal/ flour in place of the brown rice flour – or would that make it too mushy/ crumbly?

  7. This apple cake looks incredible!  And that caramel on the top has me drooling!

  8. Wow I’ve been looking for a nice apple cake recipe for a while but I think I finally find one that I will probably enjoy a lot. This cake looks awesome, my friend. 

  9. Loos SO delicious! Love that drizzle. YUM!

  10. Very nice cake thank you :-)

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