Apple Upside Down Cake

Apple upside down cake is all about comfort and nostalgia. Imagine a soft buttery cake baked over caramelized apples then flipped out to reveal a glossy crown of sweet fruit. With a golden crust and a cinnamon-spiced aroma this cake works beautifully for holiday gatherings chilly fall afternoons or as a simple weekday dessert.

The first time I made this cake my kitchen filled with the smell of bubbling butter and apples and it instantly became my go-to dessert for family game nights. Everyone always fights for a corner piece with the most caramelized apples.

Ingredients

• Honeycrisp apples: These apples hold their shape and their natural sweetness shines after baking Choose apples that feel heavy for their size and are blemish-free
• Light brown sugar: This melts into a caramel-like topping Use fresh soft sugar for best results
• Unsalted butter: Provides richness and helps brown the apples Invest in good quality butter for best flavor
• All purpose flour: Gives the cake structure and tenderness Measure carefully for a soft crumb
• Granulated sugar: Sweetens the cake base Look for fine white granulated sugar which mixes in most easily
• Baking powder: Lifts the batter for a fluffy texture Check the expiration date so your cake rises properly
• Ground cinnamon: Adds warmth and depth Choose a fragrant cinnamon for more pronounced flavor
• Salt: Balances flavors Fine sea salt is ideal if available
• Milk: Hydrates the batter and adds tenderness Use whole milk for richer results or your favorite plant-based alternative
• Vanilla extract: Rounds out the flavor Pure vanilla will add more depth than imitation
• Egg: Binds everything and adds cake richness Look for a fresh large egg for a better crumb

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit and allow it to fully preheat so the cake bakes evenly and gets a golden surface

Melt Butter in the Pan:

Add the specified butter directly to your nine inch cake pan and place it in the oven until fully melted You want just melted not sizzling or browned

Add Brown Sugar Layer:

Sprinkle all the brown sugar evenly over the melted butter so it covers the entire bottom forming a base for the apples to caramelize

Prepare and Arrange Apples:

Slice your apples into half moon shapes about a quarter inch thick Lay the slices in concentric overlapping circles to completely fill the pan pressing the pieces gently into the sugar

Mix the Dry Ingredients:

In a large mixing bowl whisk together flour granulated sugar baking powder cinnamon and salt until fully combined

Combine Wet Ingredients:

Add milk melted butter vanilla and egg to the dry ingredients Whisk or stir gently until just incorporated being careful not to overmix

Pour Batter Over Apples:

Carefully pour the batter over the arranged apples and use a spatula to spread it evenly from edge to edge covering all apples

Bake:

Place the pan in the center of your oven Bake for thirty to thirty five minutes checking toward the end with a toothpick The cake should be golden brown and the tester should come out clean

Cool and Flip:

Take the cake out and run a thin knife around the edge to loosen Let it cool completely for the best release before inverting onto a serving plate to reveal the apple topping

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Every fall we visit the orchard and pick Honeycrisps just for this cake The first bite brings back crisp air and cozy sweaters with my sister always insisting on extra cinnamon

Storage Tips

Wrap cooled cake tightly in plastic wrap or store in an airtight container at room temperature for two days For longer storage move to the refrigerator where it will keep for up to five days If you want to keep it even longer slice and freeze individual pieces wrapped well so you can enjoy apple cake on demand just thaw and warm slightly before serving

Ingredient Substitutions

Any baking apple works here so feel free to try Granny Smith for tartness or Pink Lady for sweeter results For butter you can use salted just skip the added salt If you are out of cinnamon try apple pie spice or a pinch of nutmeg Use almond or oat milk for a dairy free cake and gluten free flour blend for wheat allergies

Serving Suggestions

Serve slices with a big dollop of whipped cream or creamy vanilla ice cream For a breakfast treat top with Greek yogurt and a shower of toasted nuts Drizzle with warm caramel sauce for a decadent finish This cake pairs perfectly with a mug of spiced tea or strong coffee

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A Slice of History

Upside down cakes have roots in nineteenth century America where cooks baked fruit and sugar under plain cake batter in cast iron skillets Pineapple upside down cakes popularized the style in the 1950s but apple versions likely go back even further I love how this recipe combines old fashioned technique with fresh ingredients for a timeless treat

Frequently Asked Questions

→ What type of apples work best for this cake?

Honeycrisp apples are recommended for their sweetness and texture, but Granny Smith or Pink Lady also work well according to your taste preference.

→ Do I need to peel the apples?

No need to peel the apples for this cake. Sliced apples with the skins on add color and texture to the topping.

→ Can I use plant-based milk instead of regular milk?

Yes, plant-based options like almond milk substitute easily and still create a moist, flavorful cake.

→ How do I know when the cake is done baking?

The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

→ Can I substitute dark brown sugar for the topping?

Yes, dark brown sugar can be used instead of light brown sugar for a deeper caramel flavor.

→ How should I serve the finished cake?

Let the cake cool before flipping onto a plate. Slice and serve as is, or top with whipped cream for extra indulgence.