Easy Upside-Down Apple Cake (French-Style Gâteau aux Pommes)

Ingredients

For the Cake Batter

• 3 large eggs, room temperature
• ¾ cup (150g) granulated sugar
• Pinch of salt
• 1 packet (8g) vanilla sugar or 2 teaspoons vanilla extract
• ½ cup (120ml) vegetable oil
• ⅔ cup (150ml) milk, room temperature
• 2 cups (250g) all-purpose flour
• 4 teaspoons (16g) baking powder

For the Apple Topping

• 1 large apple (preferably Granny Smith or Golden Delicious)
• 1 tablespoon granulated sugar
• 1 tablespoon butter
• 1 tablespoon apricot jam

Step-by-Step Instructions

Preparing the Pan and Apples

1. Preheat your oven to 350°F (175°C).
2. Grease a 9-inch (23cm) springform pan thoroughly.
3. Peel the apple and cut it into thin, uniform slices (about ⅛ inch thick).
4. Melt the butter in the prepared pan, making sure it coats the bottom evenly.
5. Arrange the apple slices in a circular pattern, overlapping slightly.
6. Sprinkle the tablespoon of sugar evenly over the arranged apple slices.

Making the Batter

1. In a large mixing bowl, combine the eggs, sugar, salt, and vanilla sugar (or extract).
2. Beat with an electric mixer on medium-high speed for about 3 minutes, until the mixture becomes pale and doubles in volume.
3. While continuing to mix on low speed, gradually stream in the vegetable oil until fully incorporated.
4. Add the milk and mix until combined.
5. Sift together the flour and baking powder.
6. Gently fold the flour mixture into the wet ingredients just until combined. Don’t overmix – a few small lumps are fine.

Assembly and Baking

1. Carefully pour the batter over the arranged apples in the pan.
2. Gently smooth the top with a spatula.
3. Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
4. Let the cake cool in the pan for exactly 10 minutes.
5. Run a knife around the edge of the pan to loosen the cake.
6. Heat the apricot jam in the microwave for 20-30 seconds until fluid.
7. Carefully invert the cake onto a serving plate and brush with the warm apricot jam.

Storage and Serving

This cake is best served slightly warm or at room temperature on the day it’s made. It can be stored covered at room temperature for up to 2 days, though the apples will soften slightly over time.

Nutritional Information

(Per slice, based on 8 servings)

• Calories: 320
• Total Fat: 15g
• Saturated Fat: 2.5g
• Cholesterol: 70mg
• Sodium: 230mg
• Total Carbohydrates: 42g
• Dietary Fiber: 1g
• Protein: 6g

Expert Tips

• Use room temperature ingredients for the best volume in your batter
• Choose firm, tart apples that will hold their shape during baking
• Don’t skip the 10-minute cooling period – it allows the caramel to set slightly
• If any apple slices stick to the pan when inverting, simply place them back on the cake
• For extra flavor, add ½ teaspoon of cinnamon to the sugar sprinkled over the apples
• The apricot glaze not only adds shine but also helps preserve the apples’ color
• Cut slices with a sharp, warm knife for the cleanest presentation