We all know the illustrious pineapple upside-down cake. Many love it, but personally, I’m not a pineapple fan. What I am a huge fan of though, is apples. You should know this by now. Apples are definitely on my list of favorite fruits. So, when I want an upside-down, I make this apple upside-down cake. In my opinion, all upside-down cakes should be made with apples. It is truly superior to the pineapple. In my opinion, at least.
Preheat your oven and grease your pan. Cut the apples in half. Then, cut 2 apples into 1/4″ slices and cut the other two apples into 1/2″ slices. Make sure you place the apple slices to the side in a bowl with a little bit of apple juice. About a tablespoon. Mix. This will prevent the apples from turning brown.
Melt the butter in a 12″ skillet with the 1/2″ apple slices over medium-high heat.
Cook the apples for about 4-6 minutes. Add the 1/4″ apple slices, brown sugar and lemon juice and continue to cook, stirring constantly, until the apples are coated and the sugar dissolves. Only about a minute with this step.
Take this off the heat and transfer the apple mixture to the prepared pan. Lightly press into an even layer and set aside.
Combine the flour, baking powder, cinnamon, nutmeg and salt in a medium bowl. Set aside
Whisk together the sugars and eggs until thick and slightly paler in color. Should take about a minute.
Slowly whisk in the butter until combined. Add in the sour cream and vanilla and whisk to combine.
Slowly fold in the dried ingredients until just combined. Don’t overmix.
Pour this mixture over the apple mixture in the pan. Spread until even over the top. Lightly tap the pan on the counter top.
Bake for around 30-40 minutes or until golden brown top and a toothpick comes out with some moist crumbs. Make sure you rotate the pan halfway through baking.
Cool on a wire rack for about 20 minutes. Run a small knife around the outside and place a rack on top to help flip the cake over.
Lift the cake pan off. Make sure you do this over a baking sheet to catch any drippings. Cool for about 20 minutes before slicing and serving.
Enjoy with a side of ice cream or whipped cream! Enjoy slightly warm.
See how I do it:
- 4 tablespoons unsalted butter, cut into pieces
- 4 Granny Smith, Gala or Fuji apples, peeled & cored
- 2/3 cup light brown sugar
- 2 teaspoons lemon juice
- 1 cup cake flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs, room temp
- 6 tablespoons unsalted butter, melted and cooled slightly
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Butter a 8" or 9" cake pan completely and flour it. Shaking out the excess flour. Preheat your oven to 350°F.
Cut two apples in half and then in 1/2" apple slices. Cut the other two in half and into 1/4" slices.
Get started on the topping. Add the butter and 1/2" slices into a 12" skillet. Cook for about 4-6 minutes over medium-high heat. Add the 1/4" apple slices, along with the brown sugar and lemon juice, stirring constantly. Only cook for about a minute more until the sugar dissolves and the apples are coated.
Take the pan off the heat and transfer the mixture into the prepared cake pan. Spread the apple mixture evenly. Press down slightly. Set aside.
Sift together the flour, baking powder, cinnamon, nutmeg and salt. Set aside.
Whisk together the eggs and sugars until thicker and slightly paler, about a minute.
Slowly pour in melted butter that's been cooled slightly. Whisk until combined. Add in the sour cream and vanilla and mix until fully combined.
Gently fold in the dry ingredients until just combined. Don't overmix.
Pour this batter on top of the apples in the pan and spread evenly until the apples don't show anymore.
Lightly tap the pan on top of a countertop. Bake for about 30-40 minutes at 350°F or until golden brown and a toothpick comes out with moist crumbs.
Let the pan cool on a wire rack for about 20 minutes.
Run a knife around the sides and use a wire rack to help flip the pan over. Make sure you do this over a baking sheet to catch any drippings.
Once flipped over, lift the pan off slowly. Let it cool for another 20 minutes before slicing and serving.
Make sure your sour cream, eggs and butter are room temperature. Don't overmix or overbake. It will result in a dry cake. Don't actually cook the apples fully in the first few steps, you just want to heat them slightly for a few minutes. We'll cook them fully in the oven. Use a wire rack to help invert the cake pan. You can use any good baking apple. I personally love using Granny Smith, but used Gala for this post. All baking apples will work.