Brown Sugar Apple Cake
User Reviews
5.0
150 reviews
Excellent
Brown Sugar Apple Cake
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Moist and mouthwatering apple cake is made in the style of an upside-down cake, and is a fall favorite!
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Ingredients
- 2 apples peeled, divided use
- ¼ cup unsalted butter melted
- ½ cup brown sugar
- 1 teaspoon cinnamon
Batter
- ¾ cup granulated sugar
- ¼ cup butter melted
- 1 egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ⅔ cup milk
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Instructions
- Peel and core the apples. Slice one apple into ¼-inch thick slices. Chop the other apple into ¼-inch chunks so you have ½ cup of chopped apples (you may have a bit of extra apple, it can be added to the topping or just eaten as a snack). If you have a soft variety of apple, cut it slightly thicker.
- Preheat the oven to 350°F.
- Pour ¼ cup melted butter into a 9" round pan. Add brown sugar and cinnamon. Stir to combine and spread evenly on the bottom of the pan. Arrange the apple slices in an even layer on the brown sugar. Set aside.
Batter
- Combine sugar & melted butter. Stir in egg, lemon juice, and vanilla.
- In a small bowl, combine flour, baking powder, cinnamon, and salt.
- Add the flour mixture alternately with the milk to the butter mixture. Stir just until combined. Fold the in chopped apples.
- Spread the batter over the apple slices and bake 32-36 minutes or just until a toothpick comes out clean.
- Remove from the oven, place on a wire rack, and let cool in the pan for 15-20 minutes.
- Run a knife or rubber spatula along the edge of the cake and invert onto a platter. Serve warm with ice cream if desired.
Notes
- This recipe calls for two apples although you may have a bit extra. Add only ½ cup of chopped apple to the batter, you can add a bit extra to the topping or just enjoy any extra apple as a snack.
- Pears can be substituted for apples.
- Don't overmix the batter, stir just until combined.
- Be sure to let the cake cool for at least 15 minutes before inverting. This allows the topping to set up a bit.
- Apple cake will keep in an airtight container in the refrigerator for 2 to 3 days.
- This cake also freezes really well. After the cake has cooled down, wrap it in parchment or waxed paper, then aluminum foil, and place it in an airtight container.
Nutrition Information
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Calories
353
(18%)
Carbohydrates
58g
(19%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
52mg
(17%)
Sodium
117mg
(5%)
Potassium
239mg
(7%)
Fiber
2g
(8%)
Sugar
38g
(76%)
Vitamin A
448IU
(9%)
Vitamin C
3mg
(3%)
Calcium
95mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353 | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 52mg | 17% |
| Sodium | 117mg | 5% |
| Potassium | 239mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 448IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
150 reviews
Excellent
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