Description
Sweet Apple Upside Down Cake brings warmth to any day. My simple recipe, full of caramelized apples, is perfect for cozy moments and sharing.
Ingredients
Scale
- Caramelized Apple Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 3–4 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced 1/4-inch thick
- Cake Batter Essentials:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 cup whole milk, room temperature
- Flavor Boosters:
- Pinch of nutmeg (optional, for apples)
- Garnish & Serving:
- Vanilla bean ice cream or whipped cream (for serving)
Instructions
- Prep the Pan & Apples:: First, grab your 9-inch round cake pan. Melt 1/4 cup of the unsalted butter right in the pan over medium heat, swirling it around. Once it’s melted and smells a little nutty, sprinkle in the brown sugar evenly. Now, arrange your apple slices in a pretty pattern over the sugar. I usually do concentric circles, but honestly, sometimes I just haphazardly throw them in there, and it still tastes amazing. This is where the magic starts to happen!
- Make the Caramelized Apple Base:: Keep the pan on low heat for a few minutes while you slice the apples. You’ll see the brown sugar and butter start to bubble and turn into a sticky, fragrant caramel. Don’t let it burn, though! That’s an “oops” moment I’ve had before, and burnt caramel is no fun. Just let it get glossy and bubbly, then take it off the heat and set it aside while you mix up the cake batter. The smell of this simmering caramel is just heavenly, trust me.
- Whip the Butter & Sugar:: In a large mixing bowl, cream together the remaining 1/2 cup unsalted butter and the granulated sugar until it’s light and fluffy. This step is crucial for a tender cake, so don’t rush it. I remember one time I was impatient and my cake was a bit dense. You want it pale and airy, almost like a cloud. Scrape down the sides of the bowl often to make sure everything gets incorporated evenly.
- Add Eggs & Vanilla:: Beat in the eggs, one at a time, mixing well after each addition. This helps create a stable emulsion and keeps the cake moist. Then, stir in that lovely vanilla extract. The batter will look creamy and smooth, and honestly, it’ll smell so good you’ll want to sneak a taste (I always do!). Don’t worry if it looks a little curdled at first, just keep mixing and it’ll come together.
- Combine Dry & Wet Ingredients:: In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon. Now, gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Begin and end with the flour mixture. Mix until just combined; overmixing is the enemy of a tender cake! I always try to stop right when I see no more streaks of flour. You want a smooth, thick batter, but not overworked.
- Assemble & Bake this Apple Upside Down Cake:: Pour the cake batter gently over the apple layer in your prepared pan. Spread it out evenly with a spatula. Pop it into a preheated oven at 350°F (175°C) and bake for about 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top will be golden brown, and your kitchen will smell like pure autumnal bliss.