Upside Down Cake – Afghan Style

written by Mirriam Seddiq
12 · 17 · 22
Upside down cake
Picture of apple upside down cake

There’s nothing quite like a delicious upside down cake, and today I’m going to show you how to make an Afghan version of this classic dessert.

This recipe uses some popular flavors in Afghanistan, so it’s sure to be a hit with your friends and family! I hope you enjoy it.

History of Upside Down Cake

American pineapple upside down cake became popular after the 1920s when the Dole pineapple company printed the recipe after they ran a contest.

Of course, putting fruits in the bottom of a dish to caramelize is not new. The French have been making tart tatin for many, many years. I made a savory tarte tatin with eggplant here.

The delicious benefit of this technique is you can get a rich carmalized bottom to your dish while the cake remains nice and fluffy on top.

Familiar Afghan Flavors

I added some saffron, raisins, and saffron to make this Afghan. These are all flavors that you’ve seen in our Afghan recipes time and time again.

Using the saffron in the batter makes for a delicious golden color. Your guests will go oooh and ahh. My recipe was inspired and partly based on my friend Maryam Zekria’s cobbler recipe here. Follow her on Instagram; she is fantastic.

Easily Printable Upside Down Cake Recipe

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Upside down cake

Upside Down Cake – Afghan Style


  • Author: Mirriam Seddiq

Description

This is a delicious apple upside down cake inspired by Afghan flavors.


Ingredients

Scale

3 Apples Thinly Sliced

Juice of one Lemon

1 teaspoon of vanilla

1 teaspoon of rose water

1 teaspoon of cinnamon

1 Tablespoon of cornstarch

1 Cup of Flour

1/2 Sugar

1 Cup of Milk (warmed and steeped with saffron)

6 Tablespoons Melted Butter

1 Teaspoon Vanilla Extract

1/2 Teaspoon of Salt

1/2 Cup Slivered Almonds

1/2 Cup Raisins

Saffron


Instructions

1. Preheat your oven to 350 F.

2. Get your milk and warm in saucepan and drop saffron in to steep. Let cool.

3. In one bowl add your batter ingredients: flour, sugar, saffron infused milk, 4 tablespoons melted butter.

4. Next make your bowl for your fruit mixture: thinly sliced apples (not too thin), lemon juice, cinnamon, vanilla, lemon juice, and cornstarch. Mix.

5. In your skillet, melt two tablespoons of butter. Then add your apple mixture, cook down until the apples are a little golden but not mushy at all. Add rose water and top with the slivered almonds.

6. Next, pour your batter over the apples and then place in your preheated oven for about 30-40 minutes until golden brown on top and a toothpick comes comes clean out of the middle.

7. Serve with some sheer chai.

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Mirriam Seddiq

I am Mirriam Z. Seddiq, the Afghan Cook. I was born in Afghanistan and came to America as a when I was 18 months old. I am a criminal defense, personal injury, and immigration attorney. I started the first Muslim American Woman Political Action Committee, once owned a coffee shop and a restaurant, and currently am the CEO of the Komak Foundation which focuses its efforts on helping Afghan refugees.

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