RECIPE
Apple Upside Down Cake
As I was planning out recipes for Fall, I wanted a recipe that was truly inspired by my mom. Even though I can’t remember her making anything like this cake, it definitely is inspired from her. I can totally see my mom having a slice of this cake with an afternoon cup of coffee. I just know this cake would be a favorite of hers.
When I was coming up with Fall recipes, I wanted something a little bit different, didn’t take a lot of time, was a cake and had apples in it. This Apple Upside Down is all those thing to me. I wanted something that when you took a bite, you thought wow this is my new Fall dessert.
You are gonna start by making the topping. Melt the butter and brown sugar in a saucepan. Let it simmer for 2 minutes and mix in the vanilla. Pour the butter mixture into the bottom of the dish/pan. Carefully arrange the apples into the pan like the picture below. I did a slight over lap to get a few more apple slices in the topping.
Make sure to smooth the cake mixture, you want it bake as evenly as possible. This batter is filled with a lot of flavor. It is loaded with brown sugar, cinnamon and apple cider. I wanted the cake batter to taste “Fall”.
This cake has a few steps, but don’t be scared about that. It is actually pretty easy to make. This is great cake to make with your children or for a dinner party. I can’t wait for you to try ii and tell me what you think. It also is delicious with a scoop of ice cream.
Happy Baking!! ????
Billie
Ingredients
- 2 large Granny Smith Apples, peeled, cored and sliced about ½” thick (about 2 cups)
- ½ cup unsalted butter
- ½ cup dark brown sugar
- 1 tsp cinnamon
- Dash of vanilla extract
- ½ cup unsalted butter room temperature
- ½ cup sugar
- ½ cup brown sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 ¾ cup all purpose flour
- 1 ½ tsp baking powder
- 2 tsp cinnamon
- 1 tsp apple pie spice or all spice
- ½ tsp salt
- ¼ cup milk
- ¼ cup apple cider
Directions
- Preheat the oven to 350, Lightly spray a cake pan or ceramic pie plate with Pam.
- To make the topping-add butter, brown sugar and cinnamon to a medium. Cook on low/medium heat. Stir until butter is melted, cook for another 2 minutes. Stir in vanilla extract. Pour into the bottom of the prepared pan. Carefully arrange the apple slices. I start with the outside in a circle, then fill in the middle with apples. Set aside.
- In a mixer cream together the butter, sugar and brown sugar, until light and fluffy. Make sure to scrape down the sides of the bowl.
- Add eggs and make sure they are fully incorporated.
- Add vanilla extract, mix for 30 seconds.
- In a separate bowl whisk together flour, baking powder, cinnamon, apple pie spice and salt. Set aside.
- Add half of the fry ingredients, mix until almost incorporated.
- Add milk and apple cider, mix until combined.
- Add remaining flour mixture, mix until just combined.
- Bake for 40-45 minutes. If you think the cake is getting too brown after 20 minutes, carefully add tin foil and cover the cake.
- Allow the cake to cool on the cooling rack for 20 minutes before inverting the cake onto a plate or serving tray. I allowed my cake to cool an hour before serving it with ice cream.
Tips & Recommendations
I prefer granny smith apples, but you can use your favorite apple. If you add tinfoil make sure to spray the tinfoil with cooking spray. This will help the foil not to stick to the cake. Using a glass pie dish will cook the cake faster and possibly burn it.
