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.
I hate hyperbole. You’ll never see me claim that any of my recipes are the best of anything. Why? Well, I’m a firm believer that there are so many great recipes out there and so many improvements and variations that can be made. Because of that, it’s really hard to claim anything is the best anything. Bloggers and YouTubers only claim the best this and the best that for clicks. That’s the secret everyone is in on. So, instead, I’ll say that this is my favorite pumpkin roll recipe. It’s the Libby’s pumpkin roll recipe. The one you see everywhere. There is a very good reason why this recipe is so popular. It produces an uber moist fluffy roll cake. It’s easy to execute and the taste is so great. It’s really a no-fail recipe. So, while I would claim this is most likely the best pumpkin roll recipe, my self-imposed rules, will only allow me to claim this as my favorite pumpkin roll recipe.
So it’s important that we prep our baking sheets first. One of the baking sheets, we’ll line with parchment, grease with cooking spray and dust with some flour. The second baking sheet, we’ll invert and place a piece of parchment on top. We’ll dust generously with some powdered sugar. Some people prefer the towel method, so if you’re used to doing it that way, go ahead. But, I prefer just using another piece of parchment to roll the cake in.
Preheat your oven to 375°F.
Begin by beating the eggs and sugar until it becomes paler in color and thicker. About five minutes.
Add in the pumpkin and mix until combined.
Add in the vanilla and spices and mix until combined.
Dump in the dry ingredients and food them in until just combined. Don’t overdo it, but make sure the flour is absorbed.
Pour the batter into the greased and floured baking sheet. Use an offset spatula to spread evenly.
Bake for about 10-15 minutes or until the cake springs back when touched.
Once out of the oven, loose the sides with an offset and turn over on the inverted baking sheet with the parchment dusted in the powdered sugar. Carefully peel off the parchment on top.
Use the parchment on the bottom and roll slowly and tightly on the narrow side. Let it cool until completely cool.
Make your filling by combining your filling ingredients and beating until combined.
Use the parchment to unroll slowly. Spread the filling evenly. Make sure you get to the edges too.
Reroll using the parchment. Cover with saran wrap and place on a baking sheet. Refrigerate for at least an hour.
Just cut the roll in half and dust with confectioners sugar. Enjoy!
See how I do it:
- 1/4 cup powdered sugar (to sprinkle onto parchment or towel)
- 1 tablespoon flour (to sprinkle on the other piece of parchment paper)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 1/2 teaspoon vanilla extract
- 2/3 cup LIBBY'S® 100% Pure Pumpkin
- 1 cup walnuts, chopped (optional)
- 1 pkg. (8 oz.) cream cheese, at room temperature
- 1/2 cup powdered sugar, sifted (add more to adjust sweetness)
- 6 tablespoons butter, softened
- 1 1/2 teaspoon vanilla extract
- Zest from 1 orange or 1 lemon
- 1/2 teaspoon ginger
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon heavy cream (add more to adjust consistency)
For the cake:
Preheat the oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper or parchment paper. Grease with cooking spray and dust the paper with the flour. If you're using a towel, dust the towel with the powdered sugar. Or invert a baking sheet and cover with a piece of parchment on top and dust with the powdered sugar. Set to the side.
Sift together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in small bowl. Beat eggs and granulated sugar in a large mixer bowl until thick and paler in color. Beat in pumpkin. Dump in the flour mixture and fold in with a rubber spatula until just combined, but most of the flour is absorbed.
Spread evenly into prepared pan with an offset spatula. Sprinkle with nuts if you're including nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel or the inverted sheet of parchment. Carefully peel off paper on top. Using the towel or piece of parchment slowly begin to roll up cake tightly, but gently starting with narrow end. Cool on wire rack until completely cool.
For the filling:
Beat cream cheese and butter until light and fluffy, about 5 minutes.
Add in the sifted confectioner's sugar, spices and vanilla and beat until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake using the parchment paper or towel to help you along. Wrap in plastic wrap, set on a baking sheet and refrigerate at least one hour. Make sure the seam side is down!
Sprinkle with powdered sugar and enjoy!
Will keep in the freezer for about a month or the fridge for about a week. Use as much powdered sugar as needed to ensure the cake won't stick.