Description
This Apple Cinnamon Upside Down Cake is a deliciously moist and tender dessert featuring caramelized apples cooked with cinnamon and brown sugar atop a fluffy vanilla cake base. Baked to golden perfection, this cake combines warm spices and a sweet fruit topping in every bite, perfect for cozy gatherings or a comforting treat.
Ingredients
Scale
Apple Topping
- 3 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
- 1/4 cup (55 g) unsalted butter
- 1 cup (200 g) brown sugar, packed
- 1 teaspoon ground cinnamon
Cake Batter
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (55 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk (or milk with 1/2 tablespoon vinegar added)
Instructions
- Prepare the Apple Topping: Preheat your oven to 350°F (175°C). In a skillet over medium heat, melt 1/4 cup (55 g) of the butter. Add the brown sugar and cinnamon, stirring until combined. Add the sliced apples and cook for about 5-7 minutes, until they are slightly softened. Remove from heat and set aside.
- Arrange Apples in Cake Pan: In a 9-inch (23 cm) round cake pan, pour the apple mixture evenly across the bottom. Arrange the apple slices in a decorative pattern if desired. Set aside.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution.
- Cream Butter and Sugar: In another bowl, cream together the remaining 1/4 cup (55 g) of softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for flavor.
- Combine Batter: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing which can toughen the cake.
- Pour Batter over Apples: Gently pour the cake batter over the caramelized apples in the prepared cake pan, spreading it evenly to cover the fruit.
- Bake the Cake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Invert: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully run a knife around the edges to loosen it. Place a serving plate over the cake pan and invert it, allowing the cake to fall onto the plate. Gently lift off the pan.
- Serve: Allow the cake to cool slightly before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Notes
- Choosing tart apples like Granny Smith or Honeycrisp balances the sweetness of the caramel and cake.
- Make sure not to overmix the batter to keep the cake tender and light.
- If buttermilk is unavailable, use milk with 1/2 tablespoon vinegar as a substitute.
- For easier slicing, allow the cake to cool slightly but serve while still warm for best flavor.
- Optionally, add chopped nuts like pecans or walnuts to the apple topping for extra texture.
