Gluten-Free Upside-Down Apple and Cherry Delight
This delightful Gluten-Free Upside-Down Apple and Cherry Cake is inspired by a shared recipe found in a newspaper, and it's perfect for those who love a rich and fruity dessert with a twist. Jubes, a friend and fellow cook, brings this recipe to life, making it accessible and easy to prepare for anyone with a gluten intolerance. The cake has a pudding-like texture and boasts the wonderful flavors of fresh apples and sour cherries, enhanced by a fragrant hint of lemon zest. While perfect as a gluten-free treat, it has the potential to be adapted with regular flour. Enjoy this cake warm, topped with cinnamon sugar and a dollop of whipped cream for an exquisite dessert experience.
6 servings
Servings
575
Calories
8
Ingredients
Ingredients
apples
4 (peeled and thinly sliced)
eggs
6 (none)
lemon zest
1 teaspoon (finely grated)
caster sugar
2 cups (none)
gluten-free self-raising flour
2 cups (none)
vegetable oil
1 teaspoon (none)
morello pitted cherries
200 g (drained)
cinnamon sugar
to taste (for sprinkling)
Instructions
1
Preheat your oven to 180°C (350°F). Line a 22cm (9-inch) cake tin with baking paper to prevent sticking and ensure easy removal.
2
Peel the apples and slice them thinly, setting them aside for layering in the cake.
3
In a mixing bowl, whisk together the eggs, finely grated lemon zest, and caster sugar until the mixture becomes thick and creamy, approximately 8 minutes. This aerates the eggs, creating a light and fluffy batter.
4
Gently fold in the gluten-free self-raising flour until the batter reaches the consistency of sour cream. Be careful not to overmix, preserving the airiness.
5
Pour the vegetable oil evenly into the prepared cake tin, ensuring the entire bottom is coated to prevent the cake from sticking.
6
Arrange the apple slices and drained morello cherries in the bottom of the oiled cake tin, creating an even layer for the batter to rest on.
7
Carefully pour the batter over the arranged fruits, spreading it evenly to cover the fruit layer completely.
8
Bake the cake in the preheated oven for about 40 minutes, or until it's golden brown on top and a skewer inserted into the center comes out clean.
9
Allow the cake to rest in the tin on a cooling rack for about 5 minutes to firm up slightly.
10
Gently invert the cake onto a serving plate, turning it upside down so the fruit is on top. Sprinkle generously with cinnamon sugar.
11
Serve the cake warm, accompanied by a generous dollop of whipped cream for a truly indulgent dessert.
Nutrition Information
10.5g
Fat
102.8g
Carbs
10.8g
Protein
5g
Fiber
63.3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
Is the Gluten-Free Upside-Down Apple and Cherry Delight recipe actually gluten-free?
Yes, this recipe specifically uses gluten-free self-raising flour to cater to those with gluten intolerances.
Can I use regular flour if I do not have a gluten intolerance?
Yes, while the recipe is designed as a gluten-free treat, it has the potential to be adapted using regular self-raising flour.
What type of texture does this apple and cherry cake have?
The cake features a unique, pudding-like texture that is rich and fruity.
How many servings does this recipe provide?
This recipe is designed to yield 6 servings.
What temperature should the oven be set to?
Preheat your oven to 180°C (350°F) for the best results.
How long do I need to bake the cake?
The cake should bake for approximately 40 minutes, or until it is golden brown and a skewer comes out clean.
What is the secret to making the batter light and fluffy?
The secret is whisking the eggs, lemon zest, and caster sugar for a full 8 minutes until the mixture is thick and creamy.
What size cake tin should I use?
A 22cm (9-inch) cake tin is the recommended size for this recipe.
Should the fruit be placed at the bottom or top of the tin before baking?
Since it is an upside-down cake, you arrange the apple slices and cherries at the bottom of the tin and then pour the batter over them.
How should I prepare the apples for this cake?
The 4 apples should be peeled and then sliced thinly before being layered into the tin.
What kind of cherries are best for this recipe?
The recipe calls for 200g of pitted morello cherries that have been drained.
Is there any special preparation needed for the cake tin?
Yes, you should line the tin with baking paper and coat the bottom with a teaspoon of vegetable oil to prevent the fruit from sticking.
How long should the cake rest after being taken out of the oven?
Allow the cake to rest in the tin on a cooling rack for about 5 minutes to firm up before inverting it.
What are the recommended toppings for serving?
It is best served warm with a generous sprinkle of cinnamon sugar and a dollop of whipped cream.
How many calories are in one serving of this cake?
Each serving contains approximately 575 calories.
How much fat is in a single serving?
One serving contains about 10.5g of fat.
What is the carbohydrate content per serving?
There are approximately 102.8g of carbohydrates in each serving.
Does this cake contain much protein?
Yes, it contains about 10.8g of protein per serving, largely due to the use of six eggs.
What is the sugar content of this dessert?
Each serving has about 63.3g of sugar.
How much fiber is in the Gluten-Free Upside-Down Apple and Cherry Delight?
There is about 5g of fiber per serving.
How many eggs do I need for the batter?
This recipe requires 6 eggs.
What provides the citrus flavor in the cake?
One teaspoon of finely grated lemon zest is used to enhance the flavor profile.
What type of sugar is used in the batter mixture?
The recipe specifies 2 cups of caster sugar for the cake batter.
How much flour is required for this recipe?
You will need 2 cups of gluten-free self-raising flour.
What should the consistency of the batter look like before baking?
After folding in the flour, the batter should reach the consistency of sour cream.
Can I overmix the flour into the egg mixture?
It is important to fold the flour in gently and not overmix, as this preserves the airiness created by whisking the eggs.
When should I add the cinnamon sugar?
Sprinkle the cinnamon sugar generously over the cake after you have inverted it onto the serving plate.
Who inspired this recipe?
This recipe was inspired by a shared newspaper recipe and brought to life by a friend named Jubes.
Is there any sodium or cholesterol information available?
The provided nutritional data does not list specific values for sodium or cholesterol.
What is the primary vegetable oil used for in this recipe?
The vegetable oil is primarily used to coat the bottom of the cake tin to ensure the fruit and cake do not stick.