Apple Upside Down Cake

Nothing says fall like a warm spiced apple dessert, and this Apple Upside Down Cake will definitely impress – it’s so incredibly rich and delicious.

Created by: Krissy Allori, Self Proclaimed Foodie

Cook: 40 minutesTotal: 40 minutesDifficulty: Medium

Ingredients

  • 1/2 cup unsalted butter (1 stick)
  • 3/4 cup light brown sugar, packed
  • 2 small Granny Smith apples
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 pinch salt, optional and to taste
  • 1 large egg
  • 3/4 cup buttermilk
  • 1/2 cup applesauce
  • 1 tablespoon vanilla extract

Directions

  • Preheat oven to 350°F.
  • Using a 9” cast iron skillet, melt butter over medium heat until bubbly. Sprinkle brown sugar evenly over melted butter. Do not stir, but allow to sit over heat for just a minute until it starts to dissolve. Remove from heat.
  • Peel the apples, cut them in half, and remove the seeds and stem portion. Set them face down on a cutting board and cut the halves into thin slices while maintaining the original shape. Gently place these apple slices in a circular spoke pattern in the butter and brown sugar mixture.
  • To make the cake batter, combine the flour, sugar, baking powder, cinnamon, and salt in a medium sized bowl. Set aside.
  • Separately, mix together egg, buttermilk, vanilla, and applesauce. Add this wet mixture to the dry mixture and stir just to combine. Do not over mix – this will be very similar to pancake batter.
  • Pour over apple pieces taking care not to change their position.
  • Bake in preheated oven until golden brown, about 40 minutes. Remove from oven and allow to cool slightly before inverting onto plate.
  • Store in airtight container. Best if eaten within 1-2 days as apples will brown over time.

Recipe Information

Ingredients

  • 1/2 cup unsalted butter (1 stick)
  • 3/4 cup light brown sugar, packed
  • 2 small Granny Smith apples
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 pinch salt, optional and to taste
  • 1 large egg
  • 3/4 cup buttermilk
  • 1/2 cup applesauce
  • 1 tablespoon vanilla extract

Directions

  • Preheat oven to 350°F.
  • Using a 9” cast iron skillet, melt butter over medium heat until bubbly. Sprinkle brown sugar evenly over melted butter. Do not stir, but allow to sit over heat for just a minute until it starts to dissolve. Remove from heat.
  • Peel the apples, cut them in half, and remove the seeds and stem portion. Set them face down on a cutting board and cut the halves into thin slices while maintaining the original shape. Gently place these apple slices in a circular spoke pattern in the butter and brown sugar mixture.
  • To make the cake batter, combine the flour, sugar, baking powder, cinnamon, and salt in a medium sized bowl. Set aside.
  • Separately, mix together egg, buttermilk, vanilla, and applesauce. Add this wet mixture to the dry mixture and stir just to combine. Do not over mix – this will be very similar to pancake batter.
  • Pour over apple pieces taking care not to change their position.
  • Bake in preheated oven until golden brown, about 40 minutes. Remove from oven and allow to cool slightly before inverting onto plate.
  • Store in airtight container. Best if eaten within 1-2 days as apples will brown over time.