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Dairy
Medium
1 Hour
Diets 
Tart, flavorful apples, such as Pink Lady, Pippin, Sierra Beauty, Braeburn, Arkansas Black Twig, or Winesap (to name a few), are best with this recipe. Try the pear or nectarine variations, or the fig variation for something even more unusual and gorgeous.
4 tablespoons (1/2 stick/55 grams) unsalted butter, very soft
1/2 cup (100 grams) packed brown sugar
1/2 teaspoon ground cinnamon
1 large apple
grated zest and juice of 1 small lemon
1 and 1/4 cups (200 grams) white rice flour or 1 and 2/3 cups (200 grams) regular Asian white rice flour
1/4 cup (25 grams) oat flour
1 cup minus 2 tablespoons (180 grams) sugar
8 tablespoons (1 stick/115 grams) unsalted butter, very soft
scant 1/2 teaspoon salt
1 teaspoon Haddar Baking Powder
1/2 teaspoon Gefen Baking Soda
1/4 teaspoon xanthan gum
1/2 cup plain yogurt (any percent fat) or slightly watered down Greek yogurt
2 large eggs
1 teaspoon Gefen Pure Vanilla Extract
1 pint vanilla ice cream or whipped cream
9-by-2-inch round cake pan
stand mixer with paddle attachment
Position a rack in the lowest part of the oven and preheat the oven to 350 degrees Fahrenheit. Use the back of a spoon to smear the four tablespoons topping butter all over the bottom of the pan. With the same spoon, spread the brown sugar over the butter (the brown sugar should be in an even layer but does not need to be incorporated into the butter).
Sprinkle with the cinnamon. Peel, quarter, and core the apple and cut it into quarter-inch slices. Place in a bowl and toss gently with the lemon zest and juice. Place the apple slices flat in the pan, covering most of the brown sugar layer, and pour the lemon juice from the bowl on top; set aside.
For the cake, combine the rice and oat flours, sugar, butter, and salt in the bowl of the stand mixer and mix on medium speed with the paddle attachment until the mixture is the texture of brown sugar, about a minute. Add the baking powder, baking soda, xanthan gum, yogurt, eggs, and vanilla and beat on medium-high speed for two to three minutes; the batter should be very smooth and fluffy.
Scrape into the prepared pan and spread it evenly. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
Let the cake sit for five minutes on a rack, then slide a slim knife or small metal spatula around the edge to detach it from the pan. Invert the cake onto a plate to cool. If some of the apples stick to the pan, use a spatula to transfer them back into place—the gooey topping will hide all sins here. Serve wedges with ice cream or whipped cream.
Recipe by Alice Medrich from Flavor Flours, published by Artisan Books Photo by Leigh Beisch
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As I make a lot of cakes and desserts pareve, what can I substitute for the yogurt in the Caramel Apple Upside Down Cake?
Thank you.
Adele Weinstein
adelew@rogers.com
You can use parve, non-dairy yogurt or we have other totally parve upside-down cake recipes if you want to try them https://www.kosher.com/search/recipes?k=upside%20down%20apple%20cake&nd=on