Upside Down Apple Cake with Wholemeal Flour and Palm Jaggery | How to make Upside Down Apple Cake with Wholemeal Flour and Palm Jaggery

By Jayshree Nishchal  |  4th Jun 2016  |  
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  • Upside Down Apple Cake with Wholemeal Flour and Palm Jaggery, How to make Upside Down Apple Cake with Wholemeal Flour and Palm Jaggery
Upside Down Apple Cake with Wholemeal Flour and Palm Jaggeryby Jayshree Nishchal
  • Prep Time

    10

    mins
  • Cook Time

    45

    mins
  • Serves

    8

    People

41

0





About Upside Down Apple Cake with Wholemeal Flour and Palm Jaggery Recipe

This recipe is my adaptation from Veg Recipes of India. The cake is soft, mild sweet and completely guilt-free. If you want to make it vegan, then just substitute the milk with almond milk/soy milk/coconut milk/water. Though the original recipe uses water, I prefer milk as it enhances the flavour.

Upside Down Apple Cake with Wholemeal Flour and Palm Jaggery

Ingredients to make Upside Down Apple Cake with Wholemeal Flour and Palm Jaggery

  • For the apple layer you need :
  • 300 grams or 2 apples, peeled cored & sliced
  • A cherry, optional
  • 2 tablespoons brown sugar
  • 1/4 Teaspoon cinnamon Powder
  • Few drops of lemon juice
  • For the batter you need :
  • 100 gram or 1 cup jaggery (gur), grated
  • 250 ml or 1 cup milk
  • 1/4 cup sunflower oil or vegetable oil
  • 1/2 tsp Vanilla extract
  • 2 teaspoon lemon juice
  • 150 grams or 1 cup wholemeal flour(aata)
  • 65 gram or 1/2 cup plain flour(maida)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon nutmeg powder
  • A pinch of salt

How to make Upside Down Apple Cake with Wholemeal Flour and Palm Jaggery

  1. Preheat the oven to 180 C/fan-assisted 160 C/350 F/gas 4.
  2. Grease and line a 7″ round tin.
  3. Now we will prepare the tin for apple layer. Decorate the middle with a cherry. Sprinkle some sugar on the base. This will give a nice golden colour to our cake.
  4. Scatter the apple pieces (or in pattern) in one layer. Sprinkle a little sugar and make another layer. (You can add all the pieces in layers but I find the top becomes really heavy. So I use only 3/4th of an apple to make the base.
  5. Chop rest of the pieces finely and add it to the batter. Once you have layered all the apple slices, sprinkle remaining sugar, cinnamon powder and some lemon juice all over. (you can sprinkle cinnamon powder on every layer if you want.)
  6. Keep the pan aside. In a bowl, add jaggery, milk, vanilla extract and oil. Mix them together. Add remaining apple pieces(finely chopped) if you have not used it for making base.
  7. Add 2 teaspoon lemon juice and leave for couple of minutes. You will see bubbles on the surface.
  8. Meanwhile, in another bowl, shift both the flours with baking powder, baking soda, cinnamon powder, nutmeg powder and salt.
  9. Add the jaggery solution to the dry ingredients. Mix well so that no lumps are remaining.
  10. Mix it well and pour the batter in your cake tin with apple layer in.
  11. Tap the tin on your counter top to release any air bubbles trapped in the batter.
  12. Bake in the preheated oven for 45 minutes or until a skewer comes out clean.
  13. Leave it to cool down completely before you gorge on this yummy scrummy cake.

My Tip:

Incase palm jaggery is not available, use normal jaggery. The cake will still be delicious and healthy. Sprinkle the base with demerara sugar (unrefined cane sugar) to get the golden top. Upside down cakes look really dull after baking, so this is my addition to make it look bright and cheerful . Cinnamon powder is used twice, once in layering apple pieces and then in batter. Do not get confused! Any other oil, instead of sunflower oil, can be used. For example : vegetable oil, canola oil, coconut oil. I have made this with olive oil too. Leave the cake in tin (outside the oven) for 10 minutes after baking. Then invert it on a wire rack to cool down.

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