This fragrant Apple Upside-Down Cake tastes as good as it looks!
I’ve never been a huge fan of the classic pineapple upside-down cake. It’s too sweet, and there’s just something weird about the baked pineapple’s texture. However, an apple upside-down cake is another story altogether! It’s like the best of apple pie plus cake, which is a delicious combo. The apples caramelize into yummy goodness, and the presentation is perfect. It looks like a bakery cake, not a homemade one!
In French cuisine, there is a similar recipe called tarte tatin, where caramelized apples are also placed at the bottom of a baking pan. However, tarte tatin has a pastry crust, while this cake just calls for a simple batter that’s poured over the sliced apples.
You will love apple upside-down cake because it’s sophisticated enough to serve as a fancy dessert but also the perfect warm and cozy treat on a cool autumn evening. If serving it as a dessert after a winter holiday meal, you can toss in some fresh cranberries among the apple slices. This will add a lovely pop of color and a festive touch.
On choosing apples
For apple upside-down cake, it’s important to use apples that retain their texture when baked and have a good balance of tart and sweet flavor. In general, varieties like Granny Smith, Honeycrisp, Winesap, Cortland, Braeburn, or Pink Lady all work well. These apples hold their shape and don’t turn mushy when baked. You can even mix and match different types of apples if you want more complex flavors and subtle textural contrasts. As a general rule, avoid using Red Delicious, Golden Delicious, or Gala apples. These tend to be a bit too sweet and will cook down into mush when baked.
How do I store leftovers?
After the cake has cooled completely, you can store it in a cake dome or other airtight container at room temperature for up to 2 days. You can refrigerate it to make it last an extra day or so, but this will likely affect the texture, rendering the cake dry. Alternatively, you can place wax paper over the apple side of the cake, wrap the cake in plastic wrap and then in a layer of foil, and freeze it for up to 2 months. However, this cake is best when it’s fresh, so dig in and enjoy!
Serving suggestions
Slightly warm apple upside-down cake with a scoop of Brown Sugar or Vanilla Bean Ice Cream equals heaven! This cake was made for ice cream. If you’re not an ice cream person, you can also top your cake slice with a dollop of Homemade Whipped Cream and a sprinkling of nutmeg. You could also lightly dust the cake with powdered sugar. Looking for a nice drink to serve with the cake? Try it with this Copycat Starbucks Vanilla Spice Latte.
Apple Upside-Down Cake
Ingredients
- 1/3 cup unsalted butter for topping
- 1/2 cup packed light brown sugar for topping
- 1/2 teaspoon ground cinnamon for topping
- 2 medium apples peeled and sliced
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 3/4 teaspoon vanilla extract
- 1/3 cup milk room temperature
Instructions
- In a saucepan, heat the topping ingredients until bubbly. Spread this mixture evenly in a 9-inch round cake pan.
- Place the sliced apples on top of the sugar mixture in the pan, arranging them neatly to cover the entire surface.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy. Add the eggs, one at a time, fully incorporating after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, starting and ending with the dry ingredients. Mix until just combined.
- Carefully pour the cake batter over the arranged apple slices in the cake pan, spreading it evenly.
- Bake in a preheated oven at 350°F for about 40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes, then invert onto a serving plate.
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