Apple Upside Down Cake

This irresistible Apple Upside Down Cake combines perfectly golden, caramelized cinnamon-brown sugar apple slices on top of buttery soft vanilla cake. The juice of the sweet apple topping seeps through the tender cake making this perfect dessert even more delicious!

Apple Upside-Down Cake

Say hello to autumn and apple season with this apple version of the classic pineapple upside down cake. Just like in the original recipe the top is baked under the cake batter and flipped onto a serving plate.

Sautéing fresh apples in butter and brown sugar results in a delicious, golden brown cake topping that tastes very similar to caramel sauce (and who can resist that?)

Although this apple cake recipe is not overly sweet, it will certainly satisfy your sweet tooth!

Ingredients and Substitutions

• Butter: This recipe uses unsalted butter. Salted butter can be used if that’s what you have at home.
• Apples: You can use your favorite apple variety. Just like when baking apple pie, a tart apple like Braeburn, McIntosh, honeycrisp, pink lady or granny smith apples are good options.
• Sugar: Light brown sugar adds lots of flavor to the apple topping and granulated sugar is used for the cake.
• Flour: This cake uses all-purpose flour.
• Sour Cream: This ingredient adds moisture to cakes and baked goods.
• Flavorings: Ground cinnamon, vanilla extract and salt. I use Kosher salt or sea salt for baking.
• Eggs: I use large eggs at room temperature.

How To Make Apple Upside Down Cake From Scratch?

Apple Upside Down Cake Topping

• Peel, core and slice the apples thinly.
• In a large skillet, melt the butter over medium heat. Add the apple wedges and cook for about 2-3 minutes. Stir in the brown sugar, lemon juice and ground cinnamon. Toss well so all the apples are coated with the brown sugar mixture. Cook until the apples start to caramelize.
• Arrange the apples on a circular pattern on the prepared greased cake pan.

Apple Upside Down Cake Batter

• In a medium bowl, whisk the flour, baking powder and salt together. Set aside.
• In a large bowl, whisk both sugars and eggs. Slowly whisk in the melted butter. Add the sour cream and vanilla and whisk to combine. Next, add the flour mixture and mix until just combined.
• Pour batter into the pan and spread evenly over the apples. 
• the cake is golden brown and a toothpick inserted into the center of the cake comes out clean.
• Remove from the oven and cool on a wire rack for about 20 minutes. Run a paring knife around the sides of the cake to loosen it up. Un-mold onto a cake stand or platter and allow to cool completely before serving,

What Type of Apples Should I Use To Make Apple Cake?

Use your favorite apple variety or what’s available at the market. Some of the best apples for baking are Granny Smith, Honey Crisp, Jonathan, Braeburn and Honey Crisp. Other varieties such as fuji and gala can be used as well.

Making Ahead and Storing

• You can make the apple topping a day in advance. Store it in the refrigerator, covered.
• Store leftover cake in the refrigerator for 4-5 days.
• I usually don’t freeze this cake because after thawing it, the cake doesn’t look very appealing. The cake will still be tasty.

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