upside-down apple cake with Greek yoghurt

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THE EXPERIENCE

INGREDIENTS

FOR THE APPLE LAYER

60 gr. DODONI fresh cow’s butter
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50 gr. brown sugar
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2 apples, peeled, sliced
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FOR THE CAKE

200 gr. all purpose flour
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1 ½ tsp baking powder
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¼ tsp salt
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110 gr. DODONI fresh cow’s butter, at room temperature
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150 gr. white sugar
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1 egg
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½ tsp cinnamon
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200 gr. authentic DODONI Greek yoghurt, full fat 8%
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recipe by:
Madame Ginger
traditional
contemporary
Level of difficulty
Time needed
70 minutes
PREPARATION

Preheat the oven at 180oC. Weigh all the ingredients for the cake. Peel and slice the apples.

EXECUTION

Melt 60 gr. DODONI fresh cow’s butter and pour it into a cake pan. Sprinkle with brown sugar. Place the apple slices on top of the sugar, in one layer. In a bowl mix the flour, baking powder and salt. In another bowl, using a hand mixer, beat 110 gr. butter with the white sugar, in medium speed, until fluffy. Add the egg and cinnamon and beat until smooth. Add the DODONI Greek yoghurt and using a baking spatula, mix until well incorporated. Add the flour mixture into the batter and mix until just combined. Spread the mixture evenly on the sliced apples. Bake in a preheated oven, at 180oC, for 40-45 minutes. Let the cake cool for about 10 minutes and then carefully turn it upside-down on a plate.
Serve at room temperature.