Apple Upside Down Cake
A Fall version of the classic pineapple upside down cake. This is so moist and delicious. The caramelized apple topping is perfection. Perfect for breakfast or dessert with a little vanilla ice cream.
Apple Upside Down Cake
A delicious fall version of the classic pineapple upside down cake.
Ingredients
Topping
- 2 Apples (any apple except for McIntosh)
- 4 tbsp Unsalted Butter, melted
- 1/3 cup Light or Dark Brown Sugar
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
Cake
- 2 cups AP Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 Egg, room temp
- 1/3 cup Neutral oil (like canola, vegetable, sunflower, etc)
- 1 cup Milk, 2% or Whole
- 1/4 cup Sour Cream or plain greek yogurt
- 1 tsp Vanilla Extract
- 1/2 cup Granulated Sugar
- 1/4 cup Light or Dark Brown Sugar
Instructions
- Preheat the oven to 350℉.
- Into a bowl, sift flour, then add baking powder and soda, and salt. Set aside.
- Into another bowl, add sugar, brown sugar, egg, milk, sour cream, oil and vanilla extract. Whisk vigorously until well combined. Add in the dry ingredients and using a spatula fold the flour until combined. Do not over mix.
- Melt the butter. Peel the apples and cut into wedges about an inch thick.
- Place the apple wedges into a bowl and squeeze lemon juice over them and toss to coat. Add cinnamon and nutmeg and toss to coat. Set aside.
- Prepare a 9 inch round pan by spraying it with baking nonstick spray. Then placing a round piece of parchment paper on the bottom to prevent the topping from sticking.
- Pour the melted butter into the bottom of the pan. Sprinkle with brown sugar evenly. Add the seasoned apples in a circular pattern. Pour the batter over the apples and use a spatula to spread evenly.
- Bake on the middle rack at 350℉ for 1 hour 10 mins. The cake should feel slightly firm in the middle. If it stills feels slightly mushy let it bake a few more mins. Even if a knife comes out clean, it may still not be cooked in the middle. So the firmness check is better. **If the top of the cake is getting too dark, cover it with aluminum foil.
- Let it cool for 15 mins. Use a pairing knife to loosen any cake that has stuck to the sides. Place a plate on top and flip the cake over. Slowly pull the pan straight up and reveal the beautiful caramelized top!
