Sourdough Apple Cider Upside-Down Cake
This Sourdough Apple Cider Upside-Down Cake has a salted caramel topping made of boiled apple cider and optional red miso. The spiced cake is easy to make and stays moist for days!
Yield or Serving: 10 slices
Equipment
- 1 Baking Scale, optional
- 1 Stand Mixer, optional, or use a hand mixer or mix by hand
Ingredients
Apple Cider Topping
- 2 medium Apples, 250 grams. Use tart baking apples like Granny Smith or Honeycrisp.
- ½ cup Boiled Apple Cider, 150 grams. See guide above for how to make your own boiled apple cider.
- 3 TBSP Unsalted Butter, 43 grams
- 2 tsp Red Miso, optional
- ½ tsp Vanilla Extract
Cake
- 1 ½ cups Cake Flour, 180 grams
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Sea Salt
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Ginger
- ⅛ tsp Ground Cloves
- ¾ cup Sourdough Discard, 150 grams, or active sourdough starter
- ¾ cup Neutral Oil, 150 grams. Vegetable, canola, or grapeseed oil.
- ½ cup Buttermilk, 113 grams
- 2 Eggs
- 1 cup Dark Brown Sugar, 213 grams
- 1 ½ tsp Vanilla Extract
Instructions
- Butter or spray a 9" cake pan with non-stick spray.Prepare the pan with a circle of parchment paper and line the bottom of the pan.
- Slice the apples about ¼ inch thick and arrange the slices in a geometric design in the cake pan. It's okay if some overlap.In a small saucepan over medium heat, add the apple cider topping ingredients. Stir in the pan until it begins to bubble rapidly, about five minutes.Drizzle the apple cider caramel on top of the apples and place the cake pan in the refrigerator for the topping to set.2 medium Apples, ½ cup Boiled Apple Cider, 3 TBSP Unsalted Butter, 2 tsp Red Miso, ½ tsp Vanilla Extract
- Preheat the oven to 350ºF (177ºC).In medium-sized mixing bowl, mix the dry ingredients. Set aside.1 ½ cups Cake Flour, 1 tsp Baking Powder, ½ tsp Baking Soda, ½ tsp Sea Salt, 1 tsp Ground Cinnamon, ¼ tsp Ground Ginger, ⅛ tsp Ground Cloves
- In the bowl of a stand mixer or a large mixing bowl with a whisk, mix the wet ingredients until incorporated.¾ cup Sourdough Discard, ¾ cup Neutral Oil, ½ cup Buttermilk, 2 Eggs, 1 cup Dark Brown Sugar, 1 ½ tsp Vanilla Extract
- Dump all of the dry ingredients into the wet ingredient bowl.Mix the cake batter until you see no more dry spots in the flour remaining. It's okay if some lumps remain.
- Remove the cake pan from the refrigerator and slowly pour the cake batter on top of the apples in the pan. If your topping is not fully set, use a measuring cup to scoop out the batter into the pan.Bake the cake at 350ºF (177ºC) for 40-45 minutes, or until the top is lightly brown and a toothpick inserted into the middle comes out clean. Note that the bottom of the toothpick will be wet from the caramel topping.
- Cool the cake on a wire rack for 10 minutes and loosen the edges of the cake with a butter knife or offset spatula.Place a large serving platter on top of the pan. Wearing gloves or using kitchen towels, quickly turn the pan and platter upside-down.Gently lift the hot cake pan and remove the parchment paper if necessary.Serve warm or at room temperature.
Notes
•Follow my instructions to make your own boiled apple cider! It couldn't be easier.
•Be sure to follow my Sourdough Apple Cider Upside-Down Cake Recipe Guide in my post for more detailed instructions, tips, and photos.
•The cake will keep up to 3-4 days covered at room temperature. Keep in the refrigerator for an additional day or two.
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