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Honey Glazed Upside Down Apple Cake in Rice Cooker

Even without an oven, you can bake this beautiful upside-down apple cake in your rice cooker. The honey glazing makes for an even more awesome apple cake.

If I love my previous upside down apple cake in rice cooker, then I am just absolutely head over heels for this one. I think the decision to slightly cook the apple in cinnamon and honey prior to “baking” it in the rice cooker is a good call. And the fact that I whip my egg whites to a medium peak before combining with the rest of the ingredients really makes this a super light and airy cake. Even though my arm aches a bit from whipping the egg whites, the effort is totally worth it. The cake is very soft, very moist, and it rises beautifully to a full two inches height in my basic 10 cup rice cooker pot. Plus, I got to use the leftover juices from cooking the apple to glaze the cake, giving the impressive glossy look and making sure the cake stays moist even the day after.

Honey Glazed Upside Down Apple Cake in Rice Cooker
Honey Glazed Upside Down Apple Cake in Rice Cooker

If you need help with determining the stage of your egg white, you can refer to this article, this article, or this article. If you need a video guide, there are plenty of those too, like this one, or this one. If you have an electronic mixer for whipping your egg whites, this part will be a breeze. If, on the other hand, you are like me, just man (or girl) it up, and apply enough arm strength into whipping your egg whites. ♥

Honey Glazed Upside Down Apple Cake in Rice Cooker
Honey Glazed Upside Down Apple Cake in Rice Cooker

Honey Glazed Upside Down Apple Cake in Rice Cooker

4.9 from 15 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 1 hour

Total Time: 1 hour 30 mins

Serves: 8

Print Recipe


  • Apple slices and juice
  • 1 apple (I used a Fuji apple)
  • 1 cinnamon stick
  • 2 tablespoon honey
  • Wet ingredients
  • 4 eggs, separate the whites from the yolks
  • 1/4 cup sugar
  • 50 gram butter, melted
  • 1/4 cup milk
  • 1 teaspoon vanilla essence
  • Dry ingredients
  • 1 cup all purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • Tools
  • 1 whisk
  • 1 rice cooker (mine is a basic 10 cup capacity rice cooker with teflon coating pot)


  1. Peel and core the apple, cut into 16 sections. Place the apple, cinnamon stick, and honey on a pan and cook on low heat until bubbles. Once apple is softer but stiff firm, turn off the heat and set aside so the apples have some time to soak up in the yummy juice while you continue with your cake preparation.
  2. In a mixing bowl, whisk egg whites until medium peak while adding the sugar in batches, I usually do this in three batches.
  3. Then add the egg yolks, melted butter, milk, and vanilla essence into the egg whites. Mixing completely one by one before adding the next ingredient.
  4. Lastly, fold the dry ingredients with the wet ingredients with a spatula. Do not overdo this part or all that effort to aerate the egg whites will be wasted, just make sure that everything is well combined.
  5. Place the apple sections in the bottom of your rice cooker pot, and reserve the cooking liquid to glace the cake. Pour the batter into the pot to completely cover the apples.
  6. Place the rice cooker pot into the rice cooker and press the “cook” button. Once it turns to “warm”, wait for 10 minutes. Repeat the “cook” and “warm” process another 3 times for a total of 4 “cook” and “warm” cycles.
  7. Open the rice cooker lid, and test if the cake is done by inserting a toothpick into the cake. If the toothpick comes out clean, it is done. If not, repeat the “cook” and “warm” cycle again until the cake is done.
  8. Remove the rice cooker pot, cover the pot with a plate wider than the pot opening, flip upside down and the cake should drop onto the plate.
  9. Lightly brush the top of the cake with the reserved liquid from cooking the apples. This will give the cake a glossy look, and more importantly, it will stay moist even the day after (if it lasts that long).
Indonesian Pantry
Indonesian Kitchen


  • Eliza Setiawan Eliza Setiawan says:

    glek, ngileeeer, jadi pengen coba nih mba :)

    • Anita Anita says:

      Coba dibikin Mba Eliza, dijamin ga nyesel :)

  • Dina Dina says:

    creative use of the rice cooker. looks yummy!

  • kahphooi kahphooi says:

    Hi, Can i substitute all purpose flour with cake flour? if can, the measurement will be same as 1 cup of cake flour too?

    • Anita Anita says:

      Hi Kahphooi, I think cake flour should work too, though I haven't tried using cake flour for this recipe. I read in here that the general rule is 1 cup of all purpose flour minus 2 tablespoons (1c – 2tbsp) is equivalent to 1 cup of cake flour, I haven't tried it out myself, though I really hope it will work out for you. Cheer! :)

  • Laura Laura says:

    Great recipe! And a lifesaver since I have no idea how to bake in my oven due to the fact all the labels are in Japanese and there are no instructions.t The cake was quite tasty. However, it's more dense and moist like a pudding than a cake.

  • CT CT says:

    Hi Anita, may I know what is the total time required for cooking the cake?Since the cook to warm timing may varies for different brand of rice cooker, can I just set a time for the cake to cook continuously?

    • Anita Anita says:

      Hi CT, I would say about 40 minutes total. I don't know if your rice cooker has a timer functionality and thus can be forced to continuously cook for a set amount of time. I know mine can't, and I even have to wait at least 3 to 5 minutes every time it pops to warm before I can press the cook button again. Cheers :)

  • CT CT says:

    Thanks for the info. I'll use the congee/soup function which cook continuously for an hour. Going to try it today. Will update if it works.

  • CT CT says:

    An update to my 1st trial on this recipe. I cooked 1hr using congee function instead of 40mins as recommended. I was worried that the cake may not cook thoroughly in shorter time since my rice cooker was 6 cups capacity. The cake surface turned to be too brown.

  • Enyna Enyna says:

    Sudah saya coba. Mudah dan cake nya bener2 enak👍 Sering2 dong tambahkan resep yg pake rice cooker😄

    • Anita Anita says:

      Thanks Enyna. Nanti yah aku coba ulik lagi di dapur nyari-nyari inspirasi :)

  • Monica Monica says:

    Hi Anita, Can I use cinnamon powder instead?

    • Anita Anita says:

      You can Monica, but the apple will have ground cinnamon's chocolate specks. Oh, and please use 1/2 teaspoon ground cinnamon.

  • Silvia Silvia says:

    Hi Anita, I've been wanting to try baking cake with rice cooker - your recipe seems doable for me, I'm gonna try it! Do you like 'tape' cake? Could you try making it and post the recipe, pretty please? :)

  • Ashly H. Stuart Ashly H. Stuart says:

    Hey Anita, thanks for sharing this recipe. It looks delicious! I didn't know that recipe before. Your tips will help me to make that correctly. I will tell my friends about this.keep posting this type of yummy recipes. :D good wishes... :)

    • Anita Anita says:

      Will do Ashly! This is one of the fun way to use rice cooker besides cooking rice. :)

  • Ayumi Ayumi says:

    My first attempt turned out to be dry. Any suggestions?

    • Anita Anita says:

      Hi Ayumi, my guess is the cooking time is too long. Did you check at the end of every "cook" cycle? Since every rice cooker behaves differently, yours might need a shorter cooking time. :)

      • Ayumi Ayumi says:

        That makes sense! I may have done the cooking too long. But to solve the issue I put honey on top. My family devoured it. Thank you!

  • Aza Aza says:

    Thank you for this recipe! I substituted the milk with oat milk as I’m lactose intolerant. I found it to be quite dense, like sticky pudding, but it was still yummy :) Cheers from Denmark!

    • Anita Anita says:

      Thank you for sharing your version using oat milk with me, Aza. First time I've heard of oat milk actually, need to google it up a bit to read up. I always thought that most people simply use soy milk or almond milk to replace cow milk. :)

  • Jayne Jayne says:

    This apple glazed cake looks so good. Love the rice cooker idea. Going to cook this up for the weekend.

  • Bintu | Recipes From A Pantry Bintu | Recipes From A Pantry says:

    What a tasty looking cake! I love that it is honey glazed and you can make it in a rice cooker!

  • Jen Jen says:

    I can't believe how many great rice cooker cakes this site has. Love this one!

  • Erica Schwarz Erica Schwarz says:

    My kids LOVED this and I loved how easy it was to make. Thanks for sharing the great recipe!

  • Cathleen @ A Taste of Madness Cathleen @ A Taste of Madness says:

    I always think that I am a bad food blogger because I have only ever made rice in my rice cooker. I am going to have to try this out soon!!

  • Jersey Girl Cooks Jersey Girl Cooks says:

    I love that you made this in a rice cooker. Looks great!

  • Sarah | Wandercooks Sarah | Wandercooks says:

    I was just talking about trying to make a cake in our cooker on the weekend. What timing to find this recipe! Thanks!

  • Dannii Dannii says:

    I love any kind of apple dessert and this looks amazing.

  • Alexandra Alexandra says:

    I LOVE that this can be made in a rice cooker - how clever. Delicious flavours - a real success!

  • Saif Saif says:

    This is one of the most beautiful upside down apple cake I have ever seen. I never thought this can be made through rice cooker. So Yummy!

  • Jahson albarto Jahson albarto says:

    That looks delicious. i wanna try this.

  • Amanda Amanda says:

    Dear Anita. Can I skip the cinnamon stick? just apple & honey? Can I use self raising flour? If I use a ceramic /stainless steel pot, do I need to lightly oil/flour the base? Tried your banana cake. Tho' not sure why very flat & darker (diff outlook fm yours) but still taste vy good. Thanks.

    • Anita Anita says:

      Hi Amanda, you can skip the cinnamon. I've never tried with self-raising flour, but homemade self-raising flour is typically made with 1 cup all-purpose flour, 1 1/2 teaspoon baking powder, and 1/4 teaspoon salt. I would say, if you want to try, replace all the ingredients in dry ingredients with 1 cup self-raising flour.

      I'm not sure why your banana cake rise shorter and darker, but I think different pot material may be a contributing factor. Mine is a non-stick teflon variety. If you use a ceramic or stainless steel pot, it is better to grease and line the pot like a normal cake pan. :)

  • Meghan Meghan says:

    This looks really good! If making it a day ahead, should it be refrigerated or left covered on the counter?

    • Anita Anita says:

      Hi Meghan, if it's just one day, I would let the cake cools completely, then store it in an air-tight or a cake container and just let it sit on the kitchen counter at room temperature. If it's more than a day, storing the cake in the fridge would be better.

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