This upside down apple cake is based on a Torte di Mele which is a Tuscan apple cake. It’s not really cake, it’s denser, almost like bread.  The apples are cooked in a skillet until caramelized and then topped with the batter and baked. The pan is then inverted over a plate so the beautiful glazed apples are on top and the sauce soaks through to the pastry below. It’s a perfect dish to have for a brunch or any time.


  • 4 Granny Smith apples or other tart apple, peeled, cored and quartered
  • 1 cup brown rice syrup, divided
  • 1/2 cup frozen unsweetened apple juice, thawed
  • 1  tablespoon avocado oil
  • 1-2 tablespoons cinnamon
  • pinch sea salt
  • 1 cup whole wheat pastry flour
  • 2 eggs, separated
  • 1/2 cup part skim ricotta cheese
  • 1 package (2 1/4 teaspoons) active dry yeast


  1. Combine 1/2 cup rice syrup, oil, apple juice, cinnamon and salt in an oven safe skillet.

    Add apples to sauce and stir to coat

  2. Stir apples into the rice-syrup mixture, coating the apples well.
  3. Turn heat to medium and heat until bubbling.
  4. Cook approximately 30 minutes or until the apples are soft and the liquid has cooked down by half. Reduce heat slightly if the syrup seems to be bubbling too hard.
  5. Preheat oven to 350 degrees.
  6. While the apples are cooking, in a medium size bowl mix the flour, the remaining 1/2 cup rice syrup, 2 egg yolks, 1/2 cup ricotta and dry yeast until smooth. Batter will be thick.
  7. In a separate small bowl beat the egg whites until they form stiff peaks.

    Folding egg whites into the batter

  8. Gently fold the egg whites into the batter. Do not over stir.

    Spread batter evenly over the apples

  9. Once the apples have cooked  down, remove the pan from the heat and spoon the batter over the apples, spreading it evenly over the pan.
  10. Place the pan in the oven and bake for approximately 40 minutes or until a wooden pick inserted into the center comes out clean.
  11. Let the pan cool for 5 minutes, place a plate over the pan and invert. The apples and cake should come out together onto the plate. Spoon any remaining syrup in the pan over the cake.
  12. Let the cake set for 5 minutes, then cut into wedges and serve while still warm.

Nutritional Info:

Makes 8 servings.

Nutrients per serving:  Calories: 274, Cal. from Fat: 26, Total Fat: 2.5g, Sat. Fat: 1.5g, Carbs: 59g, Fiber: 3g, Sugars: 30g, Protein: 4.5g, Sodium: 52mg, Chol: 57mg


Any uneaten portion should be stored in the refrigerator.  Simply warm up leftovers in the microwave for about 30 seconds.

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  1. Oh my god! What a stunner! Looks absolutely delicious

  2. Annie says:

    I made an apple upside down cake over the summer and was not very pleased with it. It was bland and missing something. I will have to try your recipe!

    • Sarah says:

      Hi Annie,

      You’ll love this cake! The bread has a great sweetness which contracts nicely with the apples. I’ve made this a few times and there is never a leftover piece!


  3. nom nom nom! That cake looks so moist and sweet - YUM!

  4. Eftychia says:

    Cinnamon and apples; What a delicious combination. Thanks for the recipe.


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