Upside Down Apple Pan Cake

Cook time 1 hour
Servings 6


4 Granny Smith apples, peeled, cored, quartered

1 cup of apple juice

¼ cup caster sugar

1 lemon, zest

Seeds of 1 vanilla bean


½ cup of self-raising flour

3 tbsp desiccated coconut

1 cup of caster sugar

Pinch salt

115g butter, cold and cubed

1 egg

Upside Down Apple Pan Cake


Preheat the oven to 180°C.

Place quartered apples, apple juice, caster sugar, lemon zest and vanilla into a medium sized saucepan. Place on a medium heat and bring to boil. Turn down to a simmer and cook for about 10 minutes, until the apples are just tender and the liquid forms a syrup. Remove pan from the heat and let cool to room temperature.

In a food processor, add the flour, coconut, sugar and a pinch of salt. Pulse 2-3 times to combine. Now add the egg and cold butter and blitz until the cake batter forms.

Make sure the apples are spread out evenly in the pan (if ovenproof and the handle can be removed, if not in a 22cm round tin). Then carefully distribute the thick batter over the apples. Bake in the oven for 25-30 minutes or until golden. Once cooked, cool for 10 minutes.

Turn out onto a serving plate and serve while still warm.