Apple Upside-Down Cake
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.
How to make Apple Upside-Down Cake
- Preheat your oven and grease your pan. Cut the apples in half. Then, cut 2 apples into ¼" slices and cut the other two apples into ½" 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 ½" apple slices over medium-high heat.
- Cook the apples for about 4-6 minutes. Add the ¼" 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.
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Apple Upside-Down Cake
Apple Upside-Down Cake is a classic dessert that features a layer of caramelized apples on the bottom of the cake pan, topped with a moist and flavorful cake batter. To make it, sliced apples are typically cooked with butter and sugar until they become tender and caramelized. Then, a simple cake batter made with ingredients like flour, sugar, eggs, butter, and baking powder is poured over the apples and baked until golden brown and cooked through. Once done, the cake is inverted onto a serving plate, revealing the beautiful arrangement of caramelized apples on top. The result is a deliciously sweet and moist cake with a lovely caramelized apple topping that's perfect for any occasion, especially when served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
- Apples
- Apple juice
- Butter
- Brown sugar
- Lemon juice
- Flour
- Baking powder
- Cinnamon
- Nutmeg
- Salt
- Egg
- Sour cream
- Vanilla
- Ice cream or whipped cream Optional
Instructions
- Preheat your oven and grease your pan. Cut the apples in half. Then, cut 2 apples into ¼" slices and cut the other two apples into ½" 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 ½" apple slices over medium-high heat.
- Cook the apples for about 4-6 minutes. Add the ¼" 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.
