How to make upside-down gingerbread cake with apples step by step

Step 1 - preparations

• Line a baking pan with parchment paper.
• Preheat the oven to 180 ℃ (top/bottom heat) or 170 ℃ (convection).
• Slice the apples into fairly thin slices.
  approx 350 g apples
  

Step 2 - preparing the cake base

• Pour butter into the bottom of the pan and spread it - e.g., with a silicone brush.
  approx 30 g butter
  
• Sprinkle in sugar (I used cane sugar) and spread it together with the butter.
  70 g sugar
  
• Arrange the sliced apples tightly on the bottom.
  

Step 3 - preparing the gingerbread batter

• Sift flour, cocoa, spice, and baking powder through a fine sieve.
  200 g all-purpose flour, 20 g cocoa, 1 tablespoon gingerbread spice, 2 teaspoon baking powder
  
• Mix eggs and sugar together until fluffy.
  2 eggs, 100 g sugar
  
• Add about half of the sifted flour and mix briefly - just until combined.
  
• Add yogurt and mix briefly - until combined.
  approx 180 ml yogurt
  
• Add the rest of the flour and mix briefly - if the batter is too thick, you can add a little more yogurt (or milk).
  
• Pour the batter over the apples.
  

Step 4 - baking the cake

• Place the mold in the preheated oven and bake for about 30 minutes - until a dry stick comes out.
• After baking, remove the cake from the oven and leave it for about 5-10 minutes to cool slightly.
• Then cover the cake with a plate from above and carefully turn it upside down.
• Remove the baking paper from the top of the cake.