Description
This Apple Upside Down Cake is a moist, flavorful dessert featuring tender apple slices caramelized with brown sugar and cinnamon atop a spiced buttery cake. Perfect for cozy autumn gatherings or anytime you crave a classic, comforting treat with a delightful twist.
Ingredients
Scale
Topping
- 2 tablespoons butter, melted
- 1/2 cup brown sugar, packed
- 2-3 apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
- 1/2 teaspoon cinnamon (optional)
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1/4 cup milk
Instructions
- Prepare the Topping: Preheat your oven to 350°F (175°C). In a 9-inch round cake pan, pour the melted butter evenly and sprinkle the brown sugar over the top. Arrange the peeled, cored, and sliced apples neatly over the brown sugar in a single layer. If desired, sprinkle the optional 1/2 teaspoon cinnamon over the apples for extra flavor.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and 1/2 teaspoon cinnamon until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract until combined.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and the sour cream (or plain yogurt) with milk to the butter mixture, beginning and ending with the flour mixture. Mix gently until just combined; avoid overmixing to keep the cake tender.
- Pour Batter Over Apples: Carefully pour the cake batter over the arranged apples in the pan, spreading it evenly with a spatula to cover all the fruit.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean and the edges are golden brown.
- Cool and Invert: Allow the cake to cool in the pan on a wire rack for about 10 minutes. Run a knife around the edges to loosen, then invert the cake onto a serving plate so that the caramelized apples are on top.
- Serve: Serve warm or at room temperature. This cake pairs beautifully with whipped cream or vanilla ice cream for extra indulgence.
Notes
- Choose tart apples like Granny Smith or sweet-tart varieties like Honeycrisp for best flavor and texture.
- If you prefer, you can substitute sour cream with plain yogurt to keep the cake moist.
- For an extra touch, sprinkle chopped nuts such as pecans or walnuts over the brown sugar before adding the apples.
- Store leftovers covered at room temperature for up to two days or refrigerate for up to five days.
- Warm leftovers gently in the microwave or oven before serving to revive moistness.
