Description
This Apple Upside Down Cake features tender, cinnamon-spiced apples caramelized with brown sugar and butter, layered under a moist, fluffy cake. The delightful combination of tart Granny Smith or sweet Honeycrisp apples, cinnamon, and a buttery cake makes this dessert perfect for cozy gatherings or a comforting treat any time of the year.
Ingredients
Scale
Topping:
- 2 tablespoons butter, melted
- 1/2 cup brown sugar, packed
- 2-3 apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
- 1/2 teaspoon cinnamon (optional)
Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1/4 cup milk
Instructions
- Prepare the Topping: Preheat your oven to 350°F (175°C). In a 9-inch round cake pan, pour the melted butter and evenly sprinkle the brown sugar on top. Arrange the peeled, cored, and sliced apples in a single layer over the brown sugar. If desired, sprinkle 1/2 teaspoon of cinnamon over the apples for extra flavor.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and 1/2 teaspoon cinnamon until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Then add the vanilla extract and mix well.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and the sour cream (or plain yogurt) with the milk to the butter mixture, beginning and ending with the dry ingredients. Mix each addition just until combined; do not overmix.
- Assemble the Cake: Carefully spoon the batter over the arranged apples in the cake pan, spreading it evenly. Use a spatula to smooth the top gently without disturbing the apples below.
- Bake the Cake: Place the cake pan in the preheated oven. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
- Cool and Invert: Allow the cake to cool in the pan on a wire rack for about 10-15 minutes. Run a knife around the edges to loosen the cake, then carefully invert the pan onto a serving plate to release the apple topping on top of the cake.
- Serve: Slice and serve warm or at room temperature. This cake pairs beautifully with whipped cream or vanilla ice cream if desired.
Notes
- You can use either Granny Smith apples for tartness or Honeycrisp apples for a sweeter flavor.
- The cinnamon in the topping is optional but adds a warm spice note that complements the apples.
- Using sour cream or plain yogurt adds moisture and slight tanginess to the cake.
- Make sure to let the cake cool slightly before inverting to prevent the topping from sticking.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
