Apple and White Chocolate Upside Down Cake

Cook time 1 hour and 35 minutes
Servings 6


200g white chocolate melts
125g block cream cheese, chopped
125g butter, chopped
¾ cup caster sugar
1 cup milk
2 tsp vanilla

½ cup flaked almonds
2 green apples, peeled and cut into 3-5mm thick slices
¼ cup brown sugar

2 eggs, lightly beaten
1 cup plain flour
1 cup self raising flour
1 tsp cinnamon

Toasted flaked almonds, extra, for decoration
White chocolate shavings, for decoration
Whipped cream, for serving

Apple and White Chocolate Upside Down Cake


Combine the chocolate, cream cheese, butter, caster sugar, milk and vanilla in a saucepan and stir over a medium heat until smooth and melted. Transfer to a mixing bowl to cool to room temperature.

Sprinkle the base of a greased and lined 31cm x 21cm slab pan with the flaked almonds. Arrange the apple to cover the base of the pan and then sprinkle with brown sugar. Set aside.

Preheat the oven to 160°C.

Add the eggs, sifted flours and cinnamon to the cooled chocolate mixture and whisk gently until combined. Pour into the pan and bake in the oven for 40-45 minutes or until cooked when tested. Cool for 15 minutes in the pan before turning out onto a wire rack.

Serve warm or cool completely and store in an airtight container until required.

Serve with a dollop of cream and a sprinkle of chocolate and almonds.