Israeli Upside Down Apple Cake

This Israeli apple cake is naturally gluten-free, built on potato starch instead of wheat flour. The sponge is feather-light, relying entirely on beaten egg whites for its lift. No baking powder, no flour, just eggs and starch creating something airy enough to float over eight whole caramelized apples.

The apples bake first in a pool of melted margarine, brown sugar, and white sugar until tender. Their cores get packed with walnuts and raisins, which toast and plump as the apples soften. A squeeze of lemon juice over the top keeps the apples bright and balances all that caramel sweetness.

The batter goes over the hot apples, and this is important. Pouring it over hot fruit means the bottom of the sponge starts setting immediately, creating a barrier that prevents the cake from getting soggy. Another 30 minutes in the oven finishes the bake.

Let the cake rest 10 minutes before flipping. Flip too early and the caramel runs everywhere. Wait too long and it cements to the pan. Serve cold for the cleanest slices.

Pro Tips

• Beat egg whites until stiff but not dry. Over-beaten whites are grainy and deflate when folded, giving you a dense cake instead of a fluffy one.
• Fold the whites into the yolk mixture gently. Cut down through the center and sweep along the bottom of the bowl. Stirring knocks out all the air.
• Sift the potato starch before measuring. It clumps badly and unsifted lumps won’t dissolve into the batter.

Variations

• Use pears instead of apples for a softer, more delicate fruit layer.
• Add ½ teaspoon of cinnamon to the caramel base for a warmly spiced version.
• Replace walnuts with pecans and add a pinch of cardamom for a Middle Eastern flavor profile.