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!!!
WANT TO TRY THIS APPLE UPSIDE DOWN CAKE?
PIN IT TO YOUR DESSERT, CAKE OR FALL BOARD!!
FIND ME ON PINTEREST FOR MORE DELICIOUS RECIPES!
TAKE A LOOK AT ALL THE OTHER WONDERFUL APPLE RECIPES POSTED TODAY!
MONDAY RECIPES:
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- Apple Cinnamon Pull Aparts by The Freshman Cook
- Apple Crepes by Caroline’s Cooking
- Apple Crisp Ebelskivers by Cindy’s Recipes and Writings
- Apple Fritter Monkey Bread by Mildly Meandering
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- Apple Pudding by The Anthony Kitchen
- Apple Raisin Oatmeal Cookies by The Monday Box
- Apple Cinnamon Scones with Maple Sugar Butter by Strawberry Blondie Kitchen
- Apple Stuffed Chicken Breast by Seduction in the Kitchen
- Apple Upside Down Cake by Lemon Blossoms
- Appledoodle Cookies by Cookaholic Wife
- Applesauce Coffee Cake by An Affair from the Heart
- Applesauce Muffins by A Day in the Life on the Farm
- Baked Apple Donuts by Corn, Beans, Pigs and Kids
- Balsamic Roasted Brussels Sprouts with Apples by Simple and Savory
- Bourbon Apple Pecan Bread Pudding by Soulfully Made
- Caramel Apple Crumb Cake by The Redhead Baker
- Caramel Apple Jam by Books n’ Cooks
- Gingersnapple Tart by Jolene’s Recipe Journal
- Chicken Salad Apple Bites by A Kitchen Hoor’s Adventures
- Dutch Apple Cobbler with Cheesecake Topping by Who Needs a Cape?
- Dutch Apple Coffee Cake by Daily Dish Recipes
- German Apple Pancakes with Cider Syrup by House of Nash Eats
- Grilled Cheddar Cheese with Apples and Hatch Chile Hot Sauce by Culinary Adventures With Camilla
- One Pot Jamaican Jerk Chicken and Apples by Jonesin’ for Taste
- Oven Roasted Apple Butter by Savory Moments
- Salted Caramel Apple Crumble by Hezzi-D’s Books and Cooks
- Savory Skillet Chicken and Apples by Cooking With Carlee
- Skillet Pork Chops with Apples and Bacon by The Anthony Kitchen
- Slow Cooker Pork with Apples by Palatable Pastime
- Sugar Free Apple Pie with Crumble Topping by Tip Garden
- Vegan Caramel Apple Galette by The Baking Fairy
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.
- 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
- 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
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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.
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Slice the apples into thin slices (1/4 to 1/2 inch thick).
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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.
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Transfer the apple mixture to the prepared pan and lightly press into even layer. Set aside while preparing cake.
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In a medium bowl, whisk the flour, baking powder and salt together. Set aside.
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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.
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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.
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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.
- APPLES: Granny Smith, golden delicious and honey crisp are good options.
This cake looks amazing! Love the caramel apples on top. Seems so easy to make too so I am printing the recipe now. Can’t wait!
That is a delicious looking cake.
Thank you!!!
What a simple recipe and the results look so delicious! Pass me a fork!
Thank you!!
Absolutely delicious! Thank you!
Glad you liked it! Thank you!!!
Made this over the weekend for a quick brunch with the neighbors. It was so easy and we loved it!
Thank you!!