Description
This Apple Upside Down Cake features tender, cinnamon-spiced cake layered over a rich buttery brown sugar and caramelized Honeycrisp apple topping. Baked until golden and moist, it’s an inviting dessert perfect for showcasing fresh apples with a beautiful presentation when flipped out of the pan.
Ingredients
Units
Scale
Topping
- 1/4 cup unsalted butter
- 1/2 cup light brown sugar
- 3 Honeycrisp apples
Cake
- 1 1/4 cups all-purpose flour, properly measured
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Melt Butter for Topping: Add 1/4 cup unsalted butter to a 9-inch round cake pan or springform pan and place it in the oven for a few minutes until the butter is fully melted.
- Add Brown Sugar: Sprinkle 1/2 cup light brown sugar evenly over the melted butter at the bottom of the pan.
- Prepare Apple Slices: Core and slice the 3 Honeycrisp apples into half circles about 1/4 inch thick without peeling. Arrange the apple slices in overlapping concentric circles over the brown sugar layer, filling the entire bottom of the pan. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until well combined.
- Add Wet Ingredients: Add 3/4 cup milk, remaining 1/4 cup melted unsalted butter, 1 teaspoon vanilla extract, and 1 large egg to the dry ingredients. Whisk gently until just combined—do not overmix to keep the cake tender.
- Pour Batter Over Apples: Pour the batter evenly over the arranged apple slices, spreading it from edge to edge to cover the fruit uniformly.
- Bake: Bake the cake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Flip: Remove the cake from the oven and run a knife around the edges to loosen it. Allow the cake to cool to room temperature, then carefully flip it onto a serving plate to reveal the glossy caramelized apple topping.
Notes
- Use Honeycrisp apples or other firm, tart apples like Granny Smith for best flavor and texture.
- Do not peel apples; the skins add color and texture after baking.
- Make sure to properly measure flour by spooning it into the cup and leveling to avoid a dense cake.
- Allow the cake to cool enough before flipping to prevent the topping from sticking or breaking.
- This cake is best served the same day but can be stored covered at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
