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Peanut Butter Upside Down Apple Cake | BakeThenEat.com
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Peanut Butter Upside Down Apple Cake

Peanut Butter Upside Down Apple Cake is the perfect bake to take you into Autumn with a dash of peanut butter on the side. Tender peanut butter cake topped with spiced caramelised apples.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Cake
Cuisine: British
Servings: 10 slices
Calories: 423kcal
Author: Emma

Ingredients

  • 4 small dessert apples
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 150 grams plain / all purpose flour 1 and 1/4 cups
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 155 grams unsalted butter 3/4 cup
  • 135 grams smooth peanut butter - divided 1/2 cup
  • 105 grams granulated sugar 1/2 cup
  • 90 grams dark brown sugar 1/2 cup - lightly packed
  • 2 large eggs
  • 2 teaspoons vanilla
  • 170 grams creme fraiche 2/3 cup

Instructions

  • Preheat your oven to 180C / 350F / Gas mark 4 and lightly grease a 9 inch cake pan and place a disk of parchment paper on the bottom and lightly butter the parchment paper.
  • Slice your apples thinly and then cut your slices in half. To stop them from browning place the slices in a bowl of cold very lightly salted water.
  • In a small bowl mix the dark brown sugar and cinnamon together, then sprinkle it all over the buttered parchment. Then place the apple slices in concentric circles over the sugar cinnamon mix. You should have enough slices for 2 thin layers. Place your cake tin to one side.
  • In a medium sized mixing bowl mix the flour, baking soda, baking powder and salt together, then place to one side.
  • In a stand mixer or in a large mixing bowl using an electric hand mixer cream together the butter and sugars until light and fluffy.
  • Add in half of the peanut butter and mix until everything is well combined, scraping down the sides of the bowl as needed.
  • Beat in the eggs one at a time, then mix in the vanilla.
  • On a slow speed gently beat in half of the flour mixture.
  • Then add the creme fraiche and gently mix it in then add the remaining flour mixture and mix until everything is combined.
  • Pour the batter over the apple slices and smooth it out with a spatula.
  • Lightly warm the remaining peanut butter in the microwave for 30-45 seconds. You want it to be runny not super hot. Spoon or drizzle be peanut butter over the cake batter and swirl it in with a clean knife.
  • Pop your cake into your hot oven and bake for 45 minutes. Some ovens (like mine) are slower and your cake may require a little more time. To stop your cake from over browning place some foil over the top of the cake and bake for a further 5-10 minutes.
  • After 45 minutes check your cake for doneness if a pick comes out clean your cake is baked of not follow the above step.
  • Leave your cake to cool for 15-20 minutes in the tin before turning it out onto a wire rack and gently remove the parchment paper then leave your cake to fully cool down to room temperature before storing it in an airtight tin.
  • Kept at room temperature this cake will be good for 5-7 days. This Cake will also freeze well for 3 months.

Notes

  • I used dark brown sugar in this recipe but you can easily substitute it with light brown sugar if that is what you have in your pantry.
  • Creme fraiche can be substituted for buttermilk or plain yoghurt.

Nutrition

Serving: 1slice | Calories: 423kcal | Carbohydrates: 47.9g | Protein: 7.1g | Fat: 24.2g | Saturated Fat: 11.9g | Sodium: 240mg | Potassium: 281mg | Fiber: 3.5g | Sugar: 31g | Calcium: 40mg | Iron: 1.6mg