Apple and honey upside-down cake

Portions:

Ingredients

100 g (1/2 cup) butter
200 g (1 cup) sugar
2 eggs
75 ml (1/3 cup) milk
200 g (1 ½ cups) pastry flour
5 ml (1 teaspoon) baking powder
Vanilla flavour
100 g (1/2 cup) butter
150 ml (2/3 cup) honey
6 apples
1 lemon juice

Preparation

Cream the butter and add the sugar. Mix thoroughly. Then add the eggs and milk in 2 additions. Mix well each time.
Stir in the sifted flour, baking powder and vanilla. Do not overwork the dough.
Pour over the prepared fruit as follows:
Melt the butter in a 23 cm (9") diameter round tin.
Cover evenly with honey and arrange apple slices, lightly moistened with lemon juice, on top.
Bake at 180°C (350°F) for 45 minutes. Remove from the oven, loosen the edges with a spatula and turn the cake out onto a plate. Leave to rest for a few minutes, then carefully remove from the tin.

Tips and tricks

For an even tastier cake, use Quebec apples that hold up well to baking, such as Cortland, Spartan or Lobo. They'll stay tender without falling apart.

Choose a quality honey, ideally local, to naturally enhance the flavor of the cake. A light summer honey will give a floral sweetness, while an autumn honey will offer fuller-bodied notes.

If you like an even fluffier texture, add a spoonful of plain yogurt or sour cream to your dough.

Finally, serve your cake warm with a scoop of vanilla ice cream, a little whipped cream or an extra drizzle of honey for an irresistible dessert.