Reversed soft apple cake

This is the dessert I prepared for my boyfriend’s birthday. I had to chose a simple yet delicious cake as he is an adept of non-creamed or custard cakes. This cake has multiple flavour layers that will develop gradually  as you start eating. You can chose to serve it with some whipped cream, vanilla ice-cream or even a spoon of fresh cream. Did I mention how easy and fast you can prepare it?  

Ps. You can use the yogurt pot for measuring the other ingredients  🙂 


  • 250 g natural yogurt (2 pots of 125 g)
  • 6 eggs
  • 2 pots of sugar (+3 Tbs for assembling)
  • 1 pot of melted butter (or 125 grams)
  • 4 pots of all-purposed flour
  • 1 Tbs of baking powder
  • 3 Tbs  fresh orange juice
  • zest of half an orange
  • 1 Tbs cinnamon
  • 1 pinch of salt
  • 6-7 apples (juicy and flavorful)


  1. Preheat the oven to 180°C (350 F or th 6). Mix in a large bowl the eggs with the sugar until the mixture turns white. Add the  yogurt and the melted butter (not hot otherwise it will cook the eggs) and mix well.  Add the orange juice and zest.
  2. In a separate bowl mix the sieved flour with the baking powder, the cinnamon and the salt.
  3. Peel, core and quarter the apples.
  4. Incorporate the dry mixture with the yogurt mixture until there are no more lumps.
  5. Coat your baking form with butter, dust uniformly with the 4 Tbs of sugar the bottom of the pan. Arrange the apple quarters in a circle on the bottom of the pan and then gently pour in the cake mixture (you can use a spoon for the apples not to fall).
  6. Bake it for 40 minutes. 10 minutes after you took it out of the oven turn it out on the serving plate. As the apples baked between the sugar and the mixture, they will be extremely juicy and soft. You can serve it warm or cold.

Bon appétit! 

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