Apple Upside Down Cake Recipe
User Reviews
4.6
Apple Upside Down Cake Recipe
Description
This Apple Upside Down Cake Recipe combines a rich butter and brown sugar topping cooked until caramelized, layered with thinly sliced apples sprinkled with cinnamon. The cake batter incorporates brown sugar, eggs, and a blend of flour, cornstarch, and apple pie spice, which provides a flavorful base with a soft crumb. Baking in a single pan, the topping infuses the apples with a sticky glaze as the cake rises above them. The cake is carefully flipped shortly after baking to preserve the glossy apple arrangement on top.
The flavor melds the tartness of crisp apples like Granny Smith or Honeycrisp with warm spices, and the texture contrasts a tender cake with a gooey, caramel-coated fruit layer. The use of apple pie spice or a ginger-cinnamon-nutmeg substitute brings familiar autumnal notes. The cake holds well for a brief rest before flipping to ensure a clean release from the pan.
This cake serves as a rustic dessert option suited for family gatherings or seasonal celebrations, accented naturally by the sweetness of baked apples and brown sugar. It pairs well with a simple dusting of powdered sugar or a scoop of vanilla ice cream if desired.
Ensure the baking pan is well greased to facilitate easy removal of the cake. For the topping, gently heating the butter and sugar achieves a more caramelized glaze, but melting the butter without heating the mixture first results in a less sticky finish. Use firmer baking apples for the best texture and flavor outcome. Flip the cake to invert the topping after cooling for 10 to 15 minutes to maintain the apple arrangement and achieve a clean presentation.
Ingredients
Topping
- 2 apple medium
- 1/4 cup butter unsalted
- 2/3 cup brown sugar packed
- 1 teaspoon cinnamon
Cake
- 1 cup butter softened, unsalted
- 2 cups brown sugar
- 3 egg large
- 2 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ¼ cup cornstarch
- 4 teaspoon baking powder
- 4 teaspoons apple pie spice see notes for substitution
- ½ teaspoon salt
- 1 cup milk
Instructions
- Preheat the oven to 350 degrees F and grease a 9x13 baking pan with nonstick cooking spray.
- Peel and thinly slice the apples.
- Combine the butter and brown sugar (from the topping ingredients) in a saucepan. Heat it until the sugar dissolves, and then one minute more before removing it from the heat. Be careful not to heat the mixture too long, or it will burn. *see notes for a shortcut
- Spread the butter and sugar mixture in the bottom of the prepared baking pan.
- Layer the sliced apples over the top of the sugar mixture and sprinkle them with cinnamon. Set the baking dish aside while you make the cake batter.
- In a mixing bowl, beat the butter and brown sugar together until light and fluffy.
- Add the eggs one at a time, beating between each addition. Then add the vanilla.
- Whisk together the flour, cornstarch, baking powder, apple pie spice, and salt in a separate bowl.
- Add the dry ingredients and milk to the mixing bowl, alternating the two ingredients and beating after each addition. Continue until all the ingredients have been mixed in.
- Carefully spread the cake batter over the apples in the baking pan.
- Place the pan in the preheated oven and bake for 40-45 minutes until a toothpick inserted in the center comes out clean. The topping can bubble out over the edges of the pan, so put a cookie sheet underneath the baking pan to reduce any mess.
- Allow the cake to cool in the pan for around 10 minutes, then run a knife around the edges, carefully invert the pan onto a serving dish, and allow the cake to cool completely before serving.
Notes
- If apple pie spice is unavailable, substitute with 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, and 1/2 teaspoon ground nutmeg.
- Melting the butter and mixing with sugar for the topping is quicker but results in a less caramelized glaze.
- Choose firm baking apples such as Honeycrisp, Granny Smith, Cortland, Fuji, or Gala for best texture.
- Grease the baking pan thoroughly to help the cake release cleanly after baking.
- Allow cake to cool for 10 to 15 minutes before flipping out of the pan to preserve topping appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 111mg | 5% |
| Potassium | 251mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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