Apple Upside Down Cake Recipe
Apple Upside Down Cake is the fall version of a pineapple upside down cake using apple slices and a cinnamon cake batter with a gooey caramel topping.
Servings: 8 servings
Cost: $8
Ingredients
Topping:
- ¼ cup (57g) unsalted butter, sliced
- ⅔ cup (134g) packed brown sugar
- 2 Granny Smith Apples approximately 190g each (see note)
Cake:
- 1 ⅓ cups (162g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (119ml) milk
- ¼ cup (59ml) apple cider
Instructions
Make Topping:
- Preheat oven to 350°F.
- Peel, core and slice apples 1/8-1/4 inch thick (make thin, even slices so they cook evenly)
- Place sliced butter in a 9-inch round cake pan with at least 2-inch sides. Place in oven while it’s preheating to melt the butter. Once it’s melted, remove the pan, brush some of the butter up the sides, and sprinkle the brown sugar evenly over the butter.
- Arrange apple slices nested together all over the bottom of the pan. Set aside.
Make Cake:
- Whisk flour, baking powder, cinnamon, and salt in a small bowl. Set aside.
- Cream butter and sugar with a hand or a stand mixer until fluffy and creamy. Mix in eggs then vanilla until smooth. Add milk and apple cider along with dry ingredients and mix until batter is no longer lumpy.
- Pour cake batter into prepared pan. Bake for 30-34 minutes, or until it’s golden brown on top and a toothpick comes out clean or with just a few crumbs.
- Immediately upon removing from the oven, place a large, rimmed serving plate (at least 10-inches round) upside down over cake. Being careful not to burn yourself, using oven mitts, flip the cake quickly upside down. Tap the cake pan a few times to release the cake and carefully remove the pan.
- If there happens to be any caramel left in the pan, place it back into the oven to loosen up, then scrape it out with a spatula and spread it over the top of the cake.
- Cool before slicing and serving. Store loosely covered in the refrigerator for up to 3 days.
Nutrition
Serving: 1piece | Calories: 448kcal | Carbohydrates: 67g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 266mg | Potassium: 198mg | Fiber: 2g | Sugar: 49g | Vitamin A: 641IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg
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