This apple upside down cake is the perfect treat for the fall season! It's made with apple slices and some brown sugar, plus a layer of moist, cinnamon-yellow cake that's flipped over to make a gorgeous cake.
Eat Cake!
Growing up my family had a tradition of getting to choose any flavor cake we wanted for our birthdays. My dad would drive us to the grocery store, and we would pick out a cake. My mother loved upside-down pineapple cakes and would choose one yearly for her birthday. Even though it wasn’t your typical kid’s cake flavor, I loved it every year because it was cake.
This classic upside-down cake recipe was inspired by my mother. Initially, I attempted to recreate the classic pineapple upside-down pie for the fall season, however, I had no idea that this version of the cake already existed. The cinnamon apple upside-down cake is sure to evoke fond memories of the original pineapple cake, however, this version is enhanced with cinnamon and apples.
Why make this cake?
Leftover apples? Do you have leftover apples lying around from apple picking that you can't finish eating? This is a great recipe to try! It uses 2 apples.
Easy to make: The cake batter is an easy one bowl recipe. The hardest part is just thinly cutting the apples.
Ready in 1 hr: This can be easily whipped up in 20 minutes, but the final outcome will seem like you've been in the kitchen for much longer.
Cinnamon Apple Upside Down Cake Key Ingredients:
Brown Sugar: An important ingredient used for caramelizing the apples and creating a glaze on the cake.
Apples: I used crimson crisp for this upside down cake. I also like using Fuji and granny smiths.
Cinnamon: This spice plays such a big role in this cake. It creates the fall spices and warmth of this cake.
How to Make Apple Upside Down Cake:
Preheat Oven to 350 degrees.
Line an 8-inch cake pan with parchment paper and add the melted butter and brown sugar, spread evenly.
And then peel and thinly slice two apples and arrange them on top of the brown sugar and butter mixture.
In a bowl add the flour, sugar, baking powder, cinnamon, and salt and whisk, add in the softened butter and oil and mix until the fat is distributed evenly.
Add in the eggs and vanilla and mix until just combined.
Finally add in the milk and mix.
Add the batter to the apples you've lined up and bake for about 35-45 minutes, or until the cake is golden and a toothpick comes out clean.
When the cake is ready allow it to cool for 15 minutes and then invert into a large plate and flip over.
Serve a slice of this cake warm with whipped cream.
Cake FAQS:
Substitutes: I have not experimented with any other substitutes than the recipe. You can substitute the apples with a different fruit and remove the cinnamon from the cake batter.
Storage: Cover the cake with plastic wrap and refrigerate up to 2 days.
Do I need to line the cake pan with parchment paper? I would say it's almost a necessity. It helps with easy clean up and the cake comes off so easily from it.
Can I use a 9in cake pan: Yes, just check the timer and reduce the minutes for baking.
Cinnamon Apple Upside Down Cake
Ingredients
- ⅔ cup brown sugar
- 4 tablespoon butter melted
- 2 medium apples thinly sliced
- 1 ¼ cup all purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 eggs large
- 1 teaspoon vanilla extract
- ⅔ cup milk room temp
Instructions
- Preheat Oven to 350 degrees.
- Line an 8-inch cake pan with parchment paper add the melted butter and brown sugar and spread evenly.
- Peel and thinly slice two apples and arrange them on top of the brown sugar and butter mixture.
- In a bowl add the flour, sugar, baking powder, cinnamon, and salt and whisk, add in the softened butter and oil, and mix until the fat is distributed evenly.
- Add in the eggs and vanilla and mix. And then add in the milk and incorporate until just combined.
- Pour the cake batter on top of the arranged apples and bake for 35-45 minutes or until the top is golden brown and a toothpick is inserted clean.
- When the cake is ready allow it to cool for 15 minutes and then invert into a large plate and flip over.
- Cake is best served warm with whipped cream.
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