Caramelised apple upside-down tea cake

A low sugar and gluten free version of the classic apple cake. Perfect with a cup of tea. You’ll be waiting for someone to pop in.

MAKES: 1 x 8-inch round cake


You will need

Digital kitchen scales
1 x 8-inch / 20cm round cake tin
1 x pack Noshu 98% Sugar Free Vanilla Cupcake Mix

For the cake

1 x sachet Noshu 98% Sugar Free Vanilla Cupcake Mix
40 g or 2 tbsp butter, melted
4 tbsp milk
1 x extra-large egg
1 tsp cinnamon
¼ tsp nutmeg

For the topping

60 g Noshu 98% Sugar Free Vanilla Cupcake Frosting Mix
70 g softened butter
1 tsp ground cinnamon
3-4 large green apples, peeled, cored and thinly sliced



Preheat oven to 145°C (135°C fan forced). Grease and line your baking tin.


In a medium bowl, whip together frosting mix, butter and cinnamon with a hand whisk until smooth. Spread this mixture all over the base of your prepared cake tin, then arrange the apples on top. This layer will form a caramel around the apples. Set aside.

Place all cake ingredients in a medium/large bowl and mix with an electric mixer on medium for 30 seconds. Scrape down the sides of the bowl and then mix on medium for another minute.


Pour your cake batter over the apple layer and bake in preheated oven for 35 minutes or until a skewer inserted comes out clean. Remove from oven and allow to rest for 10 minutes before transferring the cake out of the tin onto a wire cooling rack.

Best served warm with a dollop of double cream.


Store refrigerated in an airtight container for up to 5 days.

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