A wonderful holiday centerpiece is this recipe for Apple Upside Down Cake. A fruity cake flavored with cinnamon, a truly indulgent treat.
This cake, which has a heavenly combination of fresh apples and cinnamon flavors, is my new favorite apple dessert. Not only is this incredible upside-down cake delicious, but it’s also incredibly easy to make!
Here is 4 recipe(s):
Apple-Cinnamon Upside-Down Cake
You need apples that are sweet and firm but ripe, like Gala or Empire. They’ll satisfy you with this comforting cake’s cinnamon flavor. Spend a few minutes arranging the apple slices in neat circles on the bottom of the pan because they will decorate the top of the cake once it has baked and been inverted.
Prep: 20min
Total: 2h
Ingredients:
- 10 tablespoons unsalted butter, room temperature
- 1/2 cup packed light-brown sugar
- 3 Empire or Gala apples, each weighed about 1 1/2 pounds, should be peeled, cored, and cut into 8 wedges.
- 1 tablespoon fresh lemon juice
- 1 1/2 cups all-purpose flour, (spooned and leveled)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk
Instruction:
- Preheat oven to 350 degrees. A 9-inch round cake pan’s bottom and sides should be coated with 2 tablespoons of butter, and brown sugar should be added. Apples should be placed in two concentric circles in the prepared pan after being mixed with lemon juice in a medium bowl.
- Mix the flour, baking powder, salt, and cinnamon in a medium bowl; place aside.
- Beat the remaining 8 tablespoons of butter and granulated sugar with an electric mixer until they are light and fluffy. Add eggs and vanilla; beat until incorporated. Add the milk in two portions, starting and ending with the flour mixture, while running the mixer on low speed.
- Spoon batter over apples in pan; smooth top. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cake should cool in the pan for at least 30 minutes and up to 6 hours on a wire rack. If the cake has risen above the rim, just push it back inside.
- To serve, invert the cake onto a rimmed platter by running a knife around the pan’s edge.
Apple Upside Down Cake
A tender cinnamon-spiced cake with a buttery caramel apple topping. Served warm, this indulgent cake is a real crowd-pleaser.
Prep: 20min
Total: 50min
Serving Size: 1 serving
Nutritional information per serving: calories 261 kcal, 40 g of carbohydrates, 2 g of protein, 10 g of fat, 6 g of saturated fat, 41 mg of cholesterol, 213 mg of sodium, 1 g of fiber, and 26 g of sugar.
Ingredients:
- 2 medium-sized apples (I used 2 golden delicious)
- 2 teaspoons lemon juice
- ¼ cup butter
- ⅓ cup brown sugar (packed)
- ¼ teaspoon ground cinnamon
- 1⅓ cups flour
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ cup brown sugar (packed)
- ⅓ cup granulated sugar
- ¼ cup butter (melted and cooled)
- ⅔ cup apple juice (room temperature)
- 2 teaspoons vanilla extract
- 1 large egg
Instruction:
- Pre-heat the oven to 350 degrees Fahrenheit. Grease a 9-inch cake pan that is at least 2 inches deep, and set it aside. Pre-heat the oven to 350 degrees Fahrenheit. Grease a 9-inch cake pan that is at least 2 inches deep, and set it aside. ‘, ‘url’: ‘https://www. errenskitchen. com/apple-cinnamon-upside-down-cake/#wprm-recipe-8076-step-0-0’}.
- For the topping: ‘, ‘itemListElement’: [‘@type’: ‘HowToSection’, ‘name’: ‘For the topping:’, ‘text’: ‘In a small saucepan, combine the butter and brown sugar over medium heat. Whisk occasionally, until butter has melted. then, as the mixture thickens, cook for 1 minute while continuously whisking. Remove the heat, and mix in the cinnamon. While you prepare the apples, pour the mixture into the prepared pan and set aside to cool. In a small saucepan over medium heat, combine the butter and brown sugar. Whisk occasionally, until butter has melted. then, as the mixture thickens, cook for 1 minute while continuously whisking. Remove the heat, and mix in the cinnamon. While you prepare the apples, pour the mixture into the prepared pan and set aside to cool. xa0’, ‘url’: ‘https://www. errenskitchen. com/apple-cinnamon-upside-down-cake/#wprm-recipe-8076-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Peel, core and slice the apples into ¼ inch slices. Toss the apples with the lemon juice to coat them. Place the apples in a pretty pattern into the sauce after it has cooled. Set aside. Peel, core, and cut the apples into 1/4-inch slices. Toss the apples with the lemon juice to coat them. Place the apples in a pretty pattern into the sauce after it has cooled. Set aside. ‘, ‘url’: ‘https://www. errenskitchen. com/apple-cinnamon-upside-down-cake/#wprm-recipe-8076-step-1-1’}]}.
- For the cake: ‘, ‘itemListElement’: [‘@type’: ‘HowToStep’, ‘text’: ‘Mix the flour, baking powder, cinnamon, salt, brown sugar, and sugar in a medium mixing bowl. ‘, ‘name’: ‘Combine the flour, baking powder, cinnamon, salt, brown sugar, and sugar in a medium mixing bowl. ‘, ‘url’: ‘https://www. errenskitchen. com/apple-cinnamon-upside-down-cake/#wprm-recipe-8076-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘In a large mixing bowl, mix together the apple juice, vanilla, and egg. Mix well to combine. xa0Add the flour mixture and mix to combine. ‘, ‘name’: ‘Combine the apple juice, vanilla, and egg in a sizable mixing bowl. Mix well to combine. xa0Add the flour mixture and mix to combine. ‘, ‘url’: ‘https://www. errenskitchen. com/apple-cinnamon-upside-down-cake/#wprm-recipe-8076-step-2-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Gently spread the batter over the apples (being careful not to shift the apples out of place). Bake the cake for 30 to 40 minutes, or until it tests clean. ‘, ‘name’: ‘Gently distribute the batter over the apples, taking care not to move them around. Bake the cake for 30 to 40 minutes, or until it tests clean. ‘, ‘url’: ‘https://www. errenskitchen. com/apple-cinnamon-upside-down-cake/#wprm-recipe-8076-step-2-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove cake from the oven and cool on a cooling rack for 15 minutes. Turn the warm cake over onto a serving dish or cake stand. It’s fine if some of the topping’s juices run down the sides of the cake. Slice and serve the cake warm. ‘, ‘name’: ‘Take cake out of the oven and let it cool for 15 minutes on a cooling rack. Turn the warm cake over onto a serving dish or cake stand. It’s fine if some of the topping’s juices run down the sides of the cake. Slice and serve the cake warm. ‘, ‘url’: ‘https://www. errenskitchen. com/apple-cinnamon-upside-down-cake/#wprm-recipe-8076-step-2-3’}]}.
Cinnamon Spice Upside Down Apple Cake
This decadent upside-down apple cake, which is the ideal way to use up some apples, has a topping of decadent brown sugar caramel and apple cinnamon.
Prep: 30min
Yield: 20
Serving Size: 1 serving
Nutritional information per serving: calories 302 kcal, 40 g of carbohydrates, 3 g of protein, 15 g of fat, 9 g of saturated fat, 74 mg of cholesterol, 200 mg of sodium, 1 g of fiber, and 29 g of sugar.
Ingredients:
- 1/2 cup melted salted butter
- 1 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- Apples should be peeled and cored before slicing them into 4 cups.
- 1 cup butter (soft & at room temp)
- 1/2 cup brown sugar (packed)
- 1 cup white sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup grated apples (peel and core them first, then fill the measuring cup with the grated apples) ).
Instruction:
- Place the apple slices on top of the sugar/butter mixture in an even layer.
- Once the pan is safe to touch, use a knife to loosen the edges before flipping it onto a large platter or sheet pan.
Caramel Apple Upside Down Cake
In this gorgeous apple upside-down cake, a tender cinnamon-spiced cake is combined with a delectable buttery caramel topping. You won’t regret the extra slices, so cram those apples into the pan because this cake can hold a lot!
Prep: 25min
Total: 1h30min
Yield: 8
Ingredients:
- 6 Tablespoons (85g) unsalted butter
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract
- 2 medium apples, peeled and sliced into 1/4-inch slices (1. 5–2 cups, or 188–250g, apple slices)*.
- 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 stick (115g) of room temperature, half a cup of unsalted butter
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 6 Tablespoons (90ml) whole milk, at room temperature*
Instruction:
- Preheat oven to 350°F (177°C).
- Over medium heat, combine butter and brown sugar in a small saucepan. Whisk occasionally until butter has melted. Cook, whisking constantly, for 1 minute as mixture thickens. Whisk in the cinnamon and vanilla extract after taking the pan off the heat. Pour into a round cake pan or 9-inch pie dish without grease. (Make sure the pan is 2 inches deep. I recommend this pie dish, which is 1. 8 inches deep but I never have an overflow issue. The apple slices should be neatly arranged on top, overlapping as necessary. See photo above. While preparing the cake batter, place the pan in the refrigerator for a short while. This helps solidify or “set” the topping’s arrangement.
- Whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Set aside.
- Beat the butter on high speed for about a minute, using a hand-held or stand mixer with a paddle or whisk attachment, until it is smooth and creamy. Beat the two sugars together for about a minute on high speed after adding them both. As necessary, use a rubber spatula to scrape the bowl’s sides and bottom. Beat the eggs and vanilla extract together at high speed until well-combined. As necessary, scrape the bowl’s sides and bottom. Pour the dry ingredients into the wet ingredients. Set the mixer to low speed, then slowly pour the milk into it as it runs. Just until all of the ingredients are combined, beat on low speed. Do not over-mix. To make sure there are no lumps at the bottom of the bowl, you might need to whisk everything by hand. The batter will be slightly thick.
- Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.
- To prevent the top from over-browning before the center of the cake has a chance to fully cook, bake the cake for 40–46 minutes while tenting it with foil halfway through the baking process. A toothpick inserted into the center of the cake should come out mostly clean; a few moist crumbs are acceptable. If your cake takes longer to bake or if it rises and sticks to the foil, don’t be alarmed. (We serve the cake upside down anyway!).
- Take cake out of the oven and let it cool for only 15 minutes on a wire rack. The cake should be turned upside down and placed on a serving dish or cake stand. It’s okay if some of the topping’s juices leak over the sides. The cake can be cut into slices and served warm, but the slices will be a mess. Before slicing and serving, I find it best to let the cake cool to room temperature completely. Do not put the cake in the refrigerator to hasten the cooling process because it might taste too dense.
- Slices that are leftover should be covered and kept for up to 3 days in the fridge or 3 months in the freezer. Thaw at room temperature. The cake shouldn’t be frozen as a whole because the topping arrangement doesn’t thaw out very well. See make ahead instructions below.
Cinnamon-Apple Upside-Down Cake- Martha Stewart
FAQ
Does apple upside-down cake need to be refrigerated?
This moist caramel apple upside-down cake only lasts a few days due to its high moisture content. To keep your cake as fresh as possible, wrap it tightly and keep it in the refrigerator by either storing it in an airtight container or wrapping it tightly in plastic wrap.
How do you make a Mary Berry apple cake?
- 225g self-raising flour.
- 1 level tsp baking powder.
- 225g caster sugar.
- 2 large eggs.
- ½ tsp almond extract.
- 150g butter, melted.
- 250g cooking apples, peeled and cored.
- 25g flaked almonds.
What is the best way to flip a pineapple upside down cake?
Let the cake cool for 5 minutes. Then, to loosen it, run a small spatula around the edge. Place a serving plate on top of the cake pan, upside-down. Holding the cake pan firmly, swiftly invert it onto the plate while wearing an oven mitt.
Why is pineapple upside cake upside down?
A Brief History of Pineapple Upside Down Cake The pineapple upside down cake’s origins can be traced back hundreds of years, to a time when people cooked over open fires in cast-iron skillets. They would line the bottom of the pans with fruit when they wanted a sweet treat, and then pour batter on top.