Description
This Brown Butter Apple Upside Down Cake is a delightful fall dessert featuring tender apples caramelized in brown butter and brown sugar, layered with a spiced, fluffy cake. Perfect for cozy occasions, it combines warm cinnamon and nutmeg flavors with a rich, nutty aroma from the browned butter, creating a moist and flavorful treat that’s easy to make and sure to impress.
Ingredients
Scale
For the Topping
- 3 large apples, peeled, cored, and thinly sliced
- 1/4 cup unsalted butter
- 1/2 cup light brown sugar, packed
For the Cake Batter
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup whole milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly to prevent sticking, then set aside.
- Make Brown Butter Topping: In a skillet over medium heat, melt 1/4 cup of the unsalted butter. Cook it, stirring often, until it turns golden brown and emits a nutty aroma, about 4–5 minutes. Immediately pour this browned butter into the bottom of the prepared cake pan. Sprinkle the brown sugar evenly over the butter layer.
- Arrange Apples: Arrange the peeled, cored, and thinly sliced apples in a circular pattern over the sugar and browned butter, covering the entire bottom of the pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, nutmeg, and salt until combined. This will give the cake its warm, spiced flavor.
- Cream Butter and Sugar: In a separate large bowl, using a hand or stand mixer, cream the remaining 1/4 cup softened butter with granulated sugar until the mixture becomes light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Batter: Alternately add the dry ingredients and the whole milk to the creamed mixture in three additions, starting and ending with the dry ingredients. Mix gently after each addition until just combined, avoiding overmixing to keep the cake tender.
- Assemble and Bake: Carefully spoon the cake batter evenly over the arranged apples in the pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the cake’s center comes out clean or with a few moist crumbs.
- Cool and Invert: Allow the cake to cool in the pan for about 10 minutes to set the topping. Then, place a serving plate over the pan and carefully invert the cake onto the plate so the caramelized apples are on top.
- Serve: Serve the cake warm or at room temperature. It pairs beautifully with a drizzle of caramel sauce or a scoop of vanilla ice cream, if desired.
Notes
- Use firm apple varieties like Honeycrisp or Granny Smith to maintain a pleasant texture during baking.
- For extra indulgence, serve with a drizzle of caramel sauce or a scoop of vanilla ice cream.
- This cake can be made a day ahead and stored at room temperature, covered tightly to preserve freshness.
- Ensure to brown the butter carefully to avoid burning, which could cause a bitter taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 340
- Sugar: 28g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
