Description
This Apple Upside Down Cake is a moist and flavorful dessert featuring caramelized apples atop a tender vanilla cinnamon cake. Perfect for autumn or any time you crave a cozy, homemade treat, this cake combines the tartness of Granny Smith or Honeycrisp apples with a rich buttery topping and a soft, spiced crumb.
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 evenly across the bottom. Sprinkle the brown sugar over the butter, then arrange the peeled, cored, and sliced apples in an even layer on top of the sugar. Optionally, sprinkle 1/2 teaspoon 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. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes using an electric mixer on medium speed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Incorporate Dry Ingredients and Dairy: Alternately add the dry ingredient mixture and sour cream (or yogurt) and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
- Assemble and Bake: Carefully spoon the batter over the arranged apples in the cake pan, spreading it out evenly with a spatula. Place the pan in the preheated oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Remove the cake from the oven and allow it to cool in the pan on a wire rack for about 10 minutes. Run a knife around the edges to loosen the cake. Place a serving plate over the pan and carefully invert the cake onto the plate so the caramelized apples are on top.
- Serve: Let the cake cool slightly before serving warm or at room temperature. This cake goes wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Use Granny Smith apples for a tart contrast or Honeycrisp for a sweeter, crisp bite.
- Do not overmix the batter to keep the cake tender and fluffy.
- If sour cream or yogurt is not available, buttermilk can be used as a substitute.
- The optional cinnamon in the topping can be omitted or substituted with nutmeg or allspice for variation.
- Make sure to melt the butter and brown sugar first in the pan to create a caramelized topping essential for the upside-down effect.
