This Apple Upside Down Cake is a sweet treat that features tender apples caramelized on top of a fluffy cake. It’s warm, cozy, and perfect for any gathering!
Baking this cake is fun, especially when you flip it over and reveal that beautiful apple layer. I love serving it warm with a scoop of ice cream. Yum! 🍏🍰
Key Ingredients & Substitutions
Apples: I recommend using Granny Smith or Honeycrisp apples. Granny Smith brings a nice tartness, while Honeycrisp adds sweetness. You can also use Fuji or Gala apples if you prefer those flavors.
Unsalted Butter: If you’re out of unsalted butter, you can use salted butter, but reduce the added salt in the recipe. I find that unsalted butter gives better control over the sweetness of the cake.
Brown Sugar: While light brown sugar is typically used, dark brown sugar can be switched in for a deeper molasses flavor. Don’t hesitate to use coconut sugar as a substitute; it gives a nice caramel taste!
Milk: Whole milk or buttermilk is great for this recipe. If you’re dairy-free, almond milk or oat milk works well and keeps the cake moist.
How Do You Get Those Beautifully Caramelized Apples?
Caramelized apples are the stars of this cake, so getting them right is key. Start by melting the butter with brown sugar and cinnamon to create a sugary base. This will caramelize nicely in the oven.
- Melt butter on medium heat until it’s bubbly; add brown sugar and cinnamon.
- Stir until combined, then pour this mixture into the prepared pan.
- Layer the apple slices carefully to create an attractive design before pouring the cake batter on top.
Taking your time with this step will ensure your apples turn golden and delicious!
Apple Upside Down Cake
Ingredients You’ll Need:
For the Topping:
- 3 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 1/2 cup unsalted butter (1 stick), divided
- 3/4 cup brown sugar, packed, divided
- 1 teaspoon ground cinnamon, divided
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup whole milk or buttermilk
- 1/4 teaspoon ground nutmeg (optional)
How Much Time Will You Need?
This delicious Apple Upside Down Cake takes about 15 minutes to prep and around 40-50 minutes to bake. After that, you’ll want to let it cool for about 10 minutes before inverting it onto a plate. In total, you’re looking at about 1 hour to get this warm, cozy dessert ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven & Prepare the Pan:
First, you’ll want to get your oven preheating to 350°F (175°C). While that’s warming up, take a 9-inch round cake pan and grease it well with butter or cooking spray, then sprinkle a little flour to coat it. This will help the cake release easily once it’s baked.
2. Make the Caramel Topping:
In a small saucepan, melt 1/4 cup of the unsalted butter over medium heat. Add in 1/2 cup of brown sugar and 1/2 teaspoon of cinnamon. Stir it until everything is nicely dissolved and bubbly, which should take about 2 minutes. Once it’s ready, pour this scrumptious caramel mixture evenly into the bottom of your prepared pan.
3. Arrange the Apples:
Next, arrange those beautiful apple slices in a lovely overlapping pattern right on top of the caramel in the pan. Feel free to be creative here—your design will show when you flip the cake out later. Set the pan aside while you whip up the cake batter.
4. Prepare the Dry Ingredients:
Grab a medium bowl and whisk together the flour, baking powder, salt, the remaining 1/4 cup of brown sugar, 1/2 teaspoon of cinnamon, and the nutmeg (if you’re using it). This makes sure all the dry ingredients are mixed well.
5. Mix the Wet Ingredients:
In a large bowl, beat the eggs and granulated sugar together until they get nice and light and fluffy. Then, mix in the softened butter and vanilla extract until combined well.
6. Combine Wet and Dry Ingredients:
Now it’s time to bring everything together! Alternately add the flour mixture and the milk into the wet ingredients, starting with the flour and ending with the flour mixture. Stir it gently until just mixed so you don’t overdo it—this helps keep your cake soft!
7. Pour the Batter:
Carefully pour the cake batter over your decorated apple layer in the pan. Use a spatula to smooth out the top so it’s even.
8. Bake the Cake:
Pop the cake pan in the preheated oven and bake for about 40-50 minutes. Keep an eye on it and check doneness by inserting a toothpick into the center; it should come out clean.
9. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This makes it easier to flip.
10. Invert the Cake:
Run a knife around the edges to loosen it. Place a serving plate upside down on top of the pan, and gently invert the cake onto the plate. Lift off the pan slowly to reveal the caramelized apples on top. Isn’t it beautiful?
11. Serve and Enjoy:
Serve your warm Apple Upside Down Cake as is, or dust with powdered sugar for a special touch. It’s amazing with a scoop of vanilla ice cream or whipped cream on the side. Enjoy every bite of this delicious dessert!
Can I Use Different Types of Apples?
Absolutely! While Granny Smith and Honeycrisp apples are fantastic choices for their balance of sweetness and tartness, you can also use Fuji, Gala, or even Braeburn apples. Just keep in mind that the flavor and texture may vary slightly based on your choice.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 2 days. If you want it to last longer, you can refrigerate it for up to a week. Just be sure to bring it to room temperature or warm it slightly before serving!
Can I Make This Recipe Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free 1:1 baking blend. Just make sure the blend contains xanthan gum or add some to ensure the right texture in your cake.
What If I Don’t Have Buttermilk?
If you’re out of buttermilk, you can easily make a substitute by adding 1/2 tablespoon of white vinegar or lemon juice to a 1/2 cup measuring cup and then filling it with milk until you reach the 1/2 cup line. Let it sit for about 5 minutes before using it in the recipe!
