Ingredients:

For the Topping:

· 2-3 medium apples (preferably a firm variety like Granny Smith, Honeycrisp, or Gala)

· 2 tbsp unsalted butter (melted)

· 1/4 cup (50g) brown sugar (or regular sugar)

· 1/2 tsp ground cinnamon

· 1 tbsp lemon juice (optional, helps prevent apples from browning)

For the Cake:

· 1 1/2 cups (180g) all-purpose flour

· 1 tsp baking powder

· 1/2 tsp baking soda

· 1/4 tsp salt

· 1/2 tsp ground cinnamon

· 1/2 cup (115g) unsalted butter (softened)

· 1 cup (200g) sugar (you can use white or brown sugar)

· 2 tsp vanilla extract

· 2 large eggs (or 2 tbsp flaxseed meal + 6 tbsp water for an eggless version)

· 1/2 cup (120ml) milk (dairy or plant-based)

· 1 tbsp lemon juice (optional, for added flavor)

Instructions:

1. Preheat the oven:

· Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake pan or a 9-inch square pan with parchment paper.

2. Prepare the apple topping:

· Peel, core, and slice the apples into thin slices. You can either slice them into rounds or wedges, depending on your preference.

· In a bowl, mix the melted butter, brown sugar, cinnamon, and lemon juice (if using). Stir until the sugar has dissolved and everything is well combined.

· Arrange the apple slices in a single layer at the bottom of the prepared cake pan. Make sure the apples cover the bottom completely. Pour the sugar and butter mixture over the apples evenly. Set aside.

3. Make the cake batter:

· In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

· In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes) using an electric mixer or whisk.

· Add the eggs one at a time, beating well after each addition. If making an eggless version, whisk together the flaxseed meal and water to create the flax egg, then add to the batter.

· Stir in the vanilla extract and lemon juice (if using).

· Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start with the dry ingredients, then add half of the milk, mix, and repeat until everything is combined. Be careful not to overmix the batter—mix until just combined.

4. Assemble the cake:

· Pour the batter over the arranged apples in the cake pan. Smooth the top with a spatula to ensure it’s even.

· Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean, and the edges of the cake are golden brown. The top may look a little bumpy due to the apples underneath.

5. Cool and flip the cake:

· Once the cake is baked, let it cool in the pan for about 10 minutes. Then, carefully run a knife around the edges to loosen the cake from the pan.

· Place a serving plate or cake stand over the pan and quickly flip the cake over. Gently lift off the pan. The apples should be perfectly caramelized and stick to the top of the cake. If any apples stick to the pan, simply rearrange them back on the cake.

6. Serve:

· Let the cake cool for a few minutes before slicing. Serve as is, or with a dollop of whipped cream, vanilla ice cream, or a drizzle of caramel sauce.

Tips & Tricks:

1. Apple Choice:

o Use a variety of apples that hold up well when baked, like Granny Smith, Honeycrisp, or Braeburn. These apples balance sweetness and tartness and retain their shape after baking.

2. Flipping the Cake:

o Be sure to flip the cake while it's still warm to avoid the caramel hardening and sticking to the pan. If you wait too long, the apples may not come out as neatly.

3. Caramelization:

o If you like a deeper caramel flavor, cook the butter and sugar mixture for an additional minute or two in the pan before arranging the apples. This helps create a richer caramelized topping.

4. Eggless Option:

o If you want to make this cake eggless, use a flaxseed egg substitute (1 tbsp ground flaxseed + 3 tbsp water, let it sit for 5 minutes to gel). You can also try a yogurt-based substitute (1/4 cup plain yogurt in place of each egg).

5. Flavor Variations:

o Feel free to add other spices like nutmeg or allspice to the batter for extra warmth and depth of flavor. You can also fold in a handful of chopped nuts like walnuts or pecans for crunch.

Storage:

· Room Temperature: Keep the cake at room temperature for 2-3 days in an airtight container.

· Refrigeration: If you want to store it longer, refrigerate it for up to 1 week. Let it come to room temperature before serving for the best taste.

· Freezing: You can freeze the cake for up to 2-3 months. Wrap it tightly in plastic wrap and foil before placing it in a freezer bag.

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.