Rob’s Upside Down Apple Cake Recipe
Upside Down World
In these challenging times, when our world feels turned upside down, Rob’s Rosh Hashanah cake is perfect. Rob's recipe perfectly marries the warmth of tradition with the sweetness of innovation: Upside Down Apple Cake.
This recipe is one of the many gems you'll find in the soon-to-be-released cookbook, Jewish Sweets: A Worldwide Community Cookbook of 100 Dessert Recipes. The book, which features contributions from Jewish bakers around the globe, is a celebration of our diverse culinary heritage. From classic black and white cookies to inventive hamantaschen filled with matcha and red bean, the cookbook offers a delicious exploration of Jewish desserts, showcasing the rich tapestry of flavors that define our shared Jewish experiences.
This creative recipe is a contribution by Rob Finkelstein, a practicing lawyer with a passion for baking. Rob started baking when he was 12 years old and continued honing his skills throughout law school, using a Barbie-sized oven in a tiny New York City studio apartment as his stress reliever. His love for baking eventually led him to become a pastry chef, and today he shares his delicious recipes and expert baking tips on his blog, Cinnamon Shtick.
The Upside Down Apple Cake is a delightful twist on the traditional honey cake often served during Rosh Hashanah, the Jewish New Year. Growing up, Rob’s family always enjoyed honey cake and apples dipped in honey, but he never saw these two staples combined. Inspired by the idea of an upside down apple cake, Rob decided to merge the two, creating a dessert that’s moist, flavorful, and not overly sweet—perfect for any occasion.
Recipe: Upside Down Apple Cake (Pareve)
Prep time: 10 minutes
Cook time: 55-60 minutes + 20 min cooling time
Total time: 90 minutes
Yield: 8-12 servings
This moist, easy-to-make cake, which doesn’t require a mixer, is big on honey flavor without being overly sweet, and it’s topped with delicious apples. It’s the perfect dairy-free dessert for any occasion.
Ingredients:
For the apple topping (for the bottom of the pan):
55g (4 tablespoons) refined coconut oil, vegan butter, margarine (or butter for a dairy version)
110g (½ cup) light brown sugar
1 teaspoon vanilla
⅕ teaspoon salt
2 apples, cored and cut into at least ¼-inch wedges (Granny Smith, Golden Delicious, Honeycrisp, Jonagold, Pink Lady)
For the honey cake batter:
240g (2 cups) all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon cinnamon
¾ teaspoon allspice
2 large eggs
50g (¼ cup) sugar
396g (1 cup plus 2½ tablespoons) honey
110g (½ cup) neutral oil (vegetable, safflower, sunflower, canola, grapeseed)
156g (⅔ cup) strong coffee, at room temperature
1 teaspoon vanilla
Tools:
9-inch springform pan
Mixing bowls
Mixing spoons
Whisk
Wire rack
Spatula
Instructions:
Preheat the oven to 350° F. Spray a 9-inch springform pan with non-stick spray and line the bottom with parchment paper.
In a small bowl, whisk together the coconut oil, brown sugar, salt, and vanilla. Spread evenly into the prepared pan.
Place the sliced apples in a circular, decorative fashion over the brown sugar mixture, pressing them into it as you go.
In another bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and allspice. Set aside.
In a large mixing bowl, using the same whisk, whisk together the eggs and the sugar until fully combined. Whisk in the honey, oil, coffee, and vanilla.
Whisk the dry ingredients into the wet just until fully combined. Do not overmix.
Slowly pour the batter over the apples. Bake for 55-60 minutes, until a toothpick pressed in the center comes out clean and the sides of the cake start to pull away from the pan.
Cool on a wire rack for 20 minutes. Use a metal spatula or knife to release the cake from the sides of the pan. Carefully invert the cake onto a serving dish. Remove the bottom of the pan and the parchment paper.
Allow the cake to cool completely before slicing.
Baking Tips:
Don’t cut the apples too thin or they may float into the batter.
For a dairy version, feel free to use butter in the brown sugar mixture.
Be sure to use refined coconut oil to avoid a coconut flavor in the cake.
Place a foil-lined baking sheet on the rack below to catch any drippings when using a springform pan.
Add sliced, toasted pecans on top of the apples after inverting the cake for extra decoration and texture.
Store the cake covered at room temperature. It tastes even better the second day. For longer storage, keep it in the refrigerator for up to a week.
This Upside Down Apple Cake is not only a delicious dessert but also a reflection of how sweet traditions can be preserved and adapted in new ways. I hope this recipe brings warmth and joy to your home, fostering love and connection during the high holidays.
Am Yisrael Chai 🕊️✡️
Kenden