Apple Upside Down Cake

Last updated on November 13th, 2018 at 10:45 pm

Apple Upside Down Cake features a caramelized cinnamon apple topping that is baked right into a light and fluffy vanilla sour cream cake. This Apple Upside Down Cake is a delicious fall dessert that everyone will love.

Apple Week is finally here! I am so glad I’ve joined some of my amazing foodie friends to bring you lots of delicious apple recipes. I thought I would start Apple Week with an irresistible homemade cake topped with  brown sugar caramel and cinnamon apples. This apple cake is my “autumn” twist on the classic favorite Pineapple Upside Down Cake!

This simple cake recipe uses the most basic ingredients and it’s very easy to make.  You don’t even need a mixer to make this easy dessert! That is always a plus when making a cake from scratch!

Making Apple Upside Down Cake

There are two easy parts to this upside down cake. The caramelized topping an the cake batter. Both so easy I can guarantee you will add this simple cake recipe to your baking repertoire!

INGREDIENTS FOR MAKING THE CARAMELIZED BROWN SUGAR CINNAMON TOPPING

• Peel, core and slice the apples thinly – it doesn’t have to be perfect, actually having different thickness (1/4-inch to 1/2-inch) makes it more interesting as some apples will turnout softer and sweeter than others. Saute them in melted butter, lemon juice, brown sugar and cinnamon until they start to caramelize. Remember, they will cook more in the oven.

• Transfer the apple mixture to a prepared baking pan. I don’t arrange them in any particular way because I like a “rustic” look. (I think the older I get the more “rustic” everything tends to look 🙂
• Make sure your pan is 2-inches deep so there’s enough room for the cake batter.

• To make the cake batter, all you need is 2 mixing bowls and a whisk!
• Mix the dried ingredients in a medium bowl.
• Whisk both sugars and the eggs. Slowly whisk in the melted butter. Then, whisk in the sour cream and vanilla.
• Now it’s time to combine the dried and wet ingredients. I like to add the flour mixture into the wet ingredients in two or three batches, just so it is easier to mix.
• Mix well to combine but don’t over mix it so the cake turns light and fluffy.

• Top the caramelized apple mixture with the cake batter and bake!

Kathy’s Notes

• After baking, cool the pan for about 20 minutes before unmolding.
• Run a knife around the sides of the cake to loosen any bits of caramel sugar stuck in the pan.
• Be brave and just flip that cake and unmold it! Remember I said the “rustic” look is in?
• Serve this apple cake with some caramel or vanilla ice cream.
• Apple Week has been set up and planned by Carlee, from Cooking with Carlee. She has done such a fantastic job coordinating this week’s participants and gathering amazing sponsors for the giveaway!!!

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Print Recipe

5 from 5 votes

Apple Upside Down Cake

Apple Upside Down Cake features a caramelized cinnamon apple topping that is baked right into a light and fluffy vanilla sour cream cake. This Apple Upside Down Cake is a delicious fall dessert that everyone will love.

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

Course: Dessert

Cuisine: American

Keyword: Apple Upside Down Cake

Servings: 8 servings

Calories: 443kcal

Author: Kathy McDaniel

Ingredients

FOR THE TOPPING

• 4 tablespoons unsalted butter, plus extra for greasing pan
• 4 apples, peeled and cored
• ⅔ cup packed light brown sugar
• 2 teaspoons lemon juice
• 1/4 teaspoon cinnamon

FOR THE CAKE

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• 2 large eggs
• 6 tablespoons unsalted butter, melted and cooled slightly
• ½ cup sour cream
• 1 teaspoon vanilla extract

Instructions

TO MAKE THE TOPPING:

• Butter bottom and sides of a 9-inch round, 2-inch-deep nonstick cake pan; set aside. Adjust oven rack to lowest position and heat oven to 350 degrees.
• Slice the apples into thin slices (1/4 to 1/2 inch thick).
• Heat the butter in a large skillet (about 12-inch) over medium high heat. Add the apple slices and cook for a couple of minutes. Add the brown sugar, lemon and cinnamon and mix well so all the apples are coated. Cook for about 3-4 minutes stirring constantly or until the apples start to caramelize.
• Transfer the apple mixture to the prepared pan and lightly press into even layer. Set aside while preparing cake.

FOR THE CAKE:

• In a medium bowl, whisk the flour, baking powder and salt together. Set aside.
• In a large bowl, whisk the granulated sugar, brown sugar, and eggs until well combined. Slowly whisk in the melted butter and mix well. Add the sour cream and vanilla; whisk until combined. Add flour mixture and whisk until just combined.
• Pour batter into the pan and spread evenly over the apples. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.
• Cool pan on a wire rack for 20 minutes. Run a paring knife around sides of the cake to loosen. Unmold the cake and let it cool 20 minutes. Serve. 

Notes

• APPLES: Granny Smith, golden delicious and honey crisp are good options.

Nutrition

Calories: 443kcal | Carbohydrates: 68g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 183mg | Potassium: 233mg | Fiber: 2g | Sugar: 53g | Vitamin A: 12.7% | Vitamin C: 5.8% | Calcium: 7.7% | Iron: 7.1%

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