Apple Upside Down Cake (Print Version)
# Ingredients:
→ Topping
01 -
60 g unsalted butter
02 -
100 g light brown sugar
03 -
3 Honeycrisp apples, cut into 6 mm half circles, unpeeled
→ Cake
04 -
155 g all-purpose flour, properly measured
05 -
100 g granulated sugar
06 -
6 g baking powder
07 -
1 g ground cinnamon
08 -
1 g salt
09 -
180 ml milk
10 -
60 g unsalted butter, melted
11 -
5 ml vanilla extract
12 -
1 large egg
# Instructions:
01 -
Preheat oven to 175°C. Place 60 g butter in a 23 cm round cake pan and melt in the oven for a few minutes.
02 -
Evenly sprinkle 100 g light brown sugar over the melted butter in the pan.
03 -
Slice apples into 6 mm thick half circles. Overlap slices in concentric circles covering the entire pan base.
04 -
In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, and salt.
05 -
Add milk, melted butter, vanilla extract, and egg to the dry mixture. Whisk until just combined; do not overmix.
06 -
Pour batter over the arranged apples, smoothing evenly to the edges. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
07 -
Run a knife around the pan’s edge. Let cool to room temperature, then invert onto a serving plate.
# Notes:
01 -
You may use any baking apple variety. Granny Smith will yield a tart flavor, while Pink Lady will produce a sweeter topping.
02 -
For accurate flour measurement, weigh or lightly spoon flour into a cup and level.
03 -
Both salted and unsalted butter are suitable; adjust salt content if using salted butter.
04 -
Any milk type, including plant-based alternatives, can be used depending on desired richness.
05 -
Cinnamon can be replaced with apple pie spice for a variation in flavor.