Description
This classic Apple Upside Down Cake features tender, spiced apples caramelized with brown sugar and butter, layered beneath a moist, buttery cake. Perfect for a cozy dessert or special occasion, this cake combines the sweet-tart flavor of Granny Smith or Honeycrisp apples with warm cinnamon and a luscious sour cream-infused batter for a delightful treat.
Ingredients
Scale
Topping
- 2 tablespoons butter, melted
- 1/2 cup brown sugar, packed
- 2-3 apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
- 1/2 teaspoon cinnamon (optional)
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1/4 cup milk
Instructions
- Prepare the Topping: Preheat your oven to 350°F (175°C). In a 9-inch round cake pan, pour the melted butter evenly over the bottom. Sprinkle the brown sugar evenly over the butter. Arrange the peeled, cored, and sliced apples over the brown sugar in a single layer. If desired, sprinkle 1/2 teaspoon cinnamon over the apples for added flavor.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and 1/2 teaspoon cinnamon. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer or whisk, cream the softened unsalted butter and granulated sugar together until light and fluffy.
- 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.
- Combine Wet Ingredients: In a separate small bowl or measuring cup, mix the sour cream (or plain yogurt) with the milk until smooth.
- Combine Batter: Alternately add the dry ingredients and the sour cream mixture to the creamed butter and sugar. Begin and end with the dry ingredients, mixing until just combined to avoid overmixing.
- Pour Batter Over Apples: Carefully spread the batter evenly over the arranged apples in the cake pan, smoothing the top with a spatula.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
- Cool and Invert: Remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Run a knife around the edges to loosen the cake, then place a serving plate over the pan and carefully invert the cake onto the plate so the caramelized apples are on top.
- Serve: Slice and serve warm or at room temperature. This cake pairs beautifully with a dollop of whipped cream or vanilla ice cream if desired.
Notes
- Use tart apples like Granny Smith or sweet-tart Honeycrisp for the best flavor contrast.
- If sour cream is not available, plain yogurt is a good substitute and helps keep the cake moist.
- Ensure the butter for creaming is softened to room temperature for easier mixing.
- You can add a pinch of nutmeg along with the cinnamon for additional warm spice flavor.
- For an extra caramelized top, you can broil the inverted cake for 1-2 minutes after flipping, but watch carefully to avoid burning.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days.
