Inverted Apple Cake with Butter Syrup & Cognac – The Most Fragrant Autumn Dessert
Discover the recipe for inverted apple cake with butter syrup and cognac — a traditional dessert inspired by the Peloponnese, made with apples, walnuts, cinnamon, and cloves. An easy, step-by-step recipe from Sia, perfect for cozy autumn and winter gatherings around the table.
Servings: 10 Servings
Nutrition : 452kcal
INGREDIENTS
For the filling
- – 3-4 red apples depending on size
- – 5-6 walnuts
For the cake
- – 250g self-rising flour
- – 100g butter
- – 180g milk
- – 200g granulated sugar
- – 2 eggs
- – 2 vanilla sachets or 2 tsp vanilla extract
- – Zest of 1 orange
- – 45g orange juice juice of 1 orange
For the syrup
- – 100g butter
- – 1/2 cup granulated sugar
- – 2 tsp cinnamon
- – 1/2 tsp ground cloves
- – 1/2 cup cognac
INSTRUCTIONS
- In a small saucepan, combine the butter, sugar, cinnamon, cloves, and cognac for the syrup.
- Heat gently until the butter melts (do not let it boil). Remove from heat and set aside.
- In a large bowl, beat the cake’s butter and sugar with a hand mixer until combined. Add the eggs one at a time, continuing to beat.
- Add the vanilla and orange zest.
- Mix the milk with the orange juice in a small cup, then add to the batter.
- Add the flour and beat well until you have a smooth, even cake batter.
- Peel the apples, cut them into thick rings, and remove the core to create a hole in the center of each ring.
- In a round baking pan, pour the syrup first, then arrange the apple rings evenly on top.
- Place a walnut in the hole of each apple ring.
- Spread the cake batter evenly over the apples.
- Bake in a preheated oven (top and bottom heat, not fan) at 180°C (356°F) for 45 minutes.
- Invert onto a large serving plate and serve.
Video
Tips from Sia
- Choose firm apples that hold their shape. Varieties like Granny Smith or firm red apples (avoid very ripe or mealy ones) keep their structure during the 45-minute bake, so your rings stay intact when you flip the cake instead of collapsing into the syrup.
- Don’t rush the syrup — and watch it closely. Melt the butter and sugar over low heat just until combined; if it starts to bubble or darken too much, pull it off the heat immediately. An overcooked syrup turns bitter and can make the topping stick to the pan instead of releasing cleanly.
- Let the cake rest 5-10 minutes before inverting, not longer. This gives the syrup a moment to settle so it doesn’t run everywhere, but waiting too long lets it firm up and stick to the pan. If it’s stubborn, run a thin knife around the edge before flipping.
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