Nutella Swirl Upside-Down Apple Cake with Festive Snowflakes

5 from 12 votes

Nutella Swirl Upside-Down Apple Cake with Festive Snowflakes

This Nutella Swirl Upside-Down Apple Cake features a rich, caramelized apple base and is topped with fluffy chocolate hazelnut whipped cream. A simple yet stunning dessert for any occasion!

Prep Time30

Cook Time30

Cooling and Decorating1

Total Time2

Course: Desserts

Cuisine: Mediterranean

Servings:

Calories: 318kcal

Author: Claudia Ciorteanu

Equipment

9-inch (22cm) Round Cake Pan
Hand mixer or stand mixer

Ingredients

For the Cake Batter

4 large eggs
¼ cup granulated sugar
¾ cup cake flour sifted
4 tablespoon warm water
1 teaspoon baking powder
¼ teaspoon fine sea salt

For the Caramelized Apples

6-7 firm apples (such as Fuji or Honeycrisp)
½ cup granulated sugar

For the Nutella Whipped Cream

6.76 oz double cream
6.76 oz whole fat crème fraîche
¼ cup powdered sugar
½ cup Nutella

For the Orange-Vanilla Syrup

5.27 oz water
2 tablespoon granulated sugar
½ tablespoon lemon zest
1 tbps orange zest
1 teaspoon vanilla extract

For the Chocolate Snowflakes

3.5 oz dark chocolate

US Customary - Metric

Instructions

Preheat your oven to 180°C (356°F).
Melt 100g of sugar over medium heat until golden in a 22cm (9-inch) pan. Set aside and let it cool.
¼ cup powdered sugar
Meanwhile, peel your apples and arrange them in the pan. Optionally, fill the apples with jam, chopped walnuts, or sultanas. Bake in the oven for 10-15 minutes until soft. While the apples are baking, prepare the cake batter.
6-7 firm apples
Using a hand mixer, beat the egg whites with sugar and salt until soft peaks form. Gradually add water and then the egg yolks one by one until well incorporated.
4 large eggs, ¼ cup granulated sugar, 4 tablespoon warm water, ¼ teaspoon fine sea salt
Sift the flour and baking powder over the wet mixture. Using a spatula or whisk, fold the flour into the mixture to keep it fluffy.
¾ cup cake flour, 1 teaspoon baking powder
Pour the cake batter over the apples and bake for 25-30 minutes or until a skewer inserted into the center comes out clean.
Make The Chocolate Snowflakes (Optional): Place the chocolate pieces into a piping bag, seal it, and microwave in 10-second intervals until the chocolate is melted. Cut a tiny piece off the end of the bag and pipe snowflake shapes onto a sheet of parchment paper. Refrigerate or freeze the snowflakes now to allow them to fully harden.
3.5 oz dark chocolate
While the cake bakes, prepare the syrup. Simmer all ingredients over medium heat for 5 minutes. Allow to cool to room temperature.
5.27 oz water, 2 tablespoon granulated sugar, ½ tablespoon lemon zest, 1 tbps orange zest, 1 teaspoon vanilla extract
After baking, let the cake cool in the pan for 30 minutes. Run a knife around the edge of the cake to loosen it from the pan, then invert onto a cake plate. Carefully remove the pan and let the cake cool completely.
Next, prepare the whipped cream. Combine the crème fraîche, double cream, and powdered sugar. Mix on medium speed for 5 minutes or until stiff peaks form. Add Nutella and mix again.
½ cup granulated sugar , 6.76 oz double cream, 6.76 oz whole fat crème fraîche, ½ cup Nutella
Drizzle the cooled syrup evenly over the cake until moistened. Cover the cake generously with the Nutella whipped cream. Carefully place the pre-made chocolate snowflakes on top to decorate just before serving.

Notes

Caramelize sugar over medium heat, stirring constantly to avoid burning.
Peel and arrange apples evenly in the pan for consistent baking.
Gently fold flour into the wet mixture to keep the cake light and fluffy.
Check for doneness by inserting a skewer into the center at 25 minutes; it should come out clean.
Let the cake cool in the pan for 30 minutes to prevent sticking.
Whip cream to stiff peaks before adding Nutella for a light, fluffy texture.
Drizzle syrup evenly over the cake to ensure moisture and flavor absorption.

Nutrition