Description
This Apple Upside Down Cake is a delightful dessert featuring tender Honeycrisp apples caramelized with brown sugar and butter, topped with a moist cinnamon-infused cake. Baked to golden perfection, it makes a perfect treat for any occasion.
Ingredients
Units
Scale
Topping
- 1/4 cup unsalted butter
- 1/2 cup light brown sugar
- 3 Honeycrisp apples
Cake
- 1 1/4 cups all purpose flour, properly measured
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the cake.
- Prepare the Topping: Add 1/4 cup of unsalted butter to a 9-inch round cake pan or springform pan and place it in the oven for a few minutes until the butter melts completely.
- Add Brown Sugar: Sprinkle 1/2 cup of light brown sugar evenly over the melted butter in the pan to create a caramel base.
- Slice and Arrange Apples: Cut the 3 Honeycrisp apples into 1/4-inch thick half circles without peeling them. Arrange the slices in concentric circles on top of the brown sugar, overlapping slightly to fill the pan completely.
- Mix Dry Ingredients: In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until combined.
- Add Wet Ingredients: Add 3/4 cup milk, 1/4 cup melted unsalted butter, 1 teaspoon vanilla extract, and 1 large egg to the dry ingredients. Whisk gently until just combined, taking care not to overmix.
- Pour Batter Over Apples: Pour the batter evenly over the arranged apple slices, smoothing from edge to edge to cover the fruit.
- Bake: Place the pan in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Invert: Remove the cake from the oven, run a knife around the edge to loosen it, and allow it to cool to room temperature before carefully flipping it onto a serving plate to reveal the caramelized apple topping.
Notes
- You do not need to peel the apples; leaving the skin on adds texture and nutrients.
- Use Honeycrisp apples for their sweetness and crisp texture, but Granny Smith or Gala apples can also work well.
- Ensure flour is properly measured by spooning it into the cup and leveling it off for accuracy.
- Do not overmix the batter to keep the cake light and tender.
- Let the cake cool before flipping to prevent the topping from sticking to the pan.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320
- Sugar: 23g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
