Apple Upside-Down Cake

We all know the illustrious pineapple upside-down cake. Many love it, but personally, I'm not a pineapple fan. What I am a huge fan of though, is apples. You should know this by now. Apples are definitely on my list of favorite fruits. So, when I want an upside-down, I make this apple upside-down cake. In my opinion, all upside-down cakes should be made with apples. It is truly superior to the pineapple. In my opinion, at least.

How to make Apple Upside-Down Cake

• Preheat your oven and grease your pan. Cut the apples in half. Then, cut 2 apples into ¼" slices and cut the other two apples into ½" slices. Make sure you place the apple slices to the side in a bowl with a little bit of apple juice. About a tablespoon. Mix. This will prevent the apples from turning brown.

• Melt the butter in a 12" skillet with the ½" apple slices over medium-high heat.

• Cook the apples for about 4-6 minutes. Add the ¼" apple slices, brown sugar and lemon juice and continue to cook, stirring constantly, until the apples are coated and the sugar dissolves. Only about a minute with this step.

• Take this off the heat and transfer the apple mixture to the prepared pan. Lightly press into an even layer and set aside.

• Combine the flour, baking powder, cinnamon, nutmeg and salt in a medium bowl. Set aside

• Whisk together the sugars and eggs until thick and slightly paler in color. Should take about a minute.

• Slowly whisk in the butter until combined. Add in the sour cream and vanilla and whisk to combine.

• Slowly fold in the dried ingredients until just combined. Don't overmix.

• Pour this mixture over the apple mixture in the pan. Spread until even over the top. Lightly tap the pan on the counter top.

• Bake for around 30-40 minutes or until golden brown top and a toothpick comes out with some moist crumbs. Make sure you rotate the pan halfway through baking.

• Cool on a wire rack for about 20 minutes. Run a small knife around the outside and place a rack on top to help flip the cake over.

• Lift the cake pan off. Make sure you do this over a baking sheet to catch any drippings. Cool for about 20 minutes before slicing and serving.

Enjoy with a side of ice cream or whipped cream! Enjoy slightly warm.

 MORE GREAT APPLE RECIPES

Apple Crumble Tart

Traditional Apple Pie

Easy French Apple Tart

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Apple Upside-Down Cake

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Prep Time 10 minutes mins

Cook Time 28 minutes mins

Ingredients

  

• Topping:
• 4 tablespoons unsalted butter cut into pieces
• 4 Granny Smith Gala or Fuji apples, peeled & cored
• ⅔ cup light brown sugar
• 2 teaspoons lemon juice
• Cake:
• 1 cup cake flour
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 2 large eggs room temp
• 6 tablespoons unsalted butter melted and cooled slightly
• ½ cup sour cream
• 1 teaspoon vanilla extract

Instructions

 

• Butter a 8" or 9" cake pan completely and flour it. Shaking out the excess flour. Preheat your oven to 350°F.
• Cut two apples in half and then in ½" apple slices. Cut the other two in half and into ¼" slices.
• Get started on the topping. Add the butter and ½" slices into a 12" skillet. Cook for about 4-6 minutes over medium-high heat. Add the ¼" apple slices, along with the brown sugar and lemon juice, stirring constantly. Only cook for about a minute more until the sugar dissolves and the apples are coated.
• Take the pan off the heat and transfer the mixture into the prepared cake pan. Spread the apple mixture evenly. Press down slightly. Set aside.
• Sift together the flour, baking powder, cinnamon, nutmeg and salt. Set aside.
• Whisk together the eggs and sugars until thicker and slightly paler, about a minute.
• Slowly pour in melted butter that's been cooled slightly. Whisk until combined. Add in the sour cream and vanilla and mix until fully combined.
• Gently fold in the dry ingredients until just combined. Don't overmix.
• Pour this batter on top of the apples in the pan and spread evenly until the apples don't show anymore.
• Lightly tap the pan on top of a countertop. Bake for about 30-40 minutes at 350°F or until golden brown and a toothpick comes out with moist crumbs.
• Let the pan cool on a wire rack for about 20 minutes.
• Run a knife around the sides and use a wire rack to help flip the pan over. Make sure you do this over a baking sheet to catch any drippings.
• Once flipped over, lift the pan off slowly. Let it cool for another 20 minutes before slicing and serving.

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