This apple upside down cake is an easy dessert that you can enjoy all year round. Who says we have to wait until Fall to enjoy apple desserts right?! I think apple desserts are perfect for summer too!
The cake portion of the apple upside down cake is a simple cinnamon flavored cake. It’s moist and doesn’t over-power the top layer (which is definitely the best part!). The top part of the cake is made up of sliced granny smith apples that are nestled in a butter and brown sugar caramel sauce. Need I say more?!
I made this cake this morning and as I’m tying this, there’s already a giant portion of the cake that’s been devoured. 🙂 The kids were begging me to eat it all morning so I had to watch my back as I snapped the photos!
I make my apple upside down cake in a round pan but that’s only because my serving platter is round. You can also easily make this in a square 8×8 pan if that’s what you have. Just keep in mind that if you’re going to flip the cake over, you’ll have to have a plate or serving dish that fits over your baking dish.
Apple Upside Down Cake
- 5 tablespoons butter
- 2/3 cup brown sugar
- 2 granny smith apples (peeled and cut into 1/2 inch slices)
- 1/2 cup softened butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 1 and 1/3 cup all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat your oven to 325 degrees and spray your pan with non-stick spray or coat with butter. (I use either a round cake pan or an 8x8 square pan)
- In a small saucepan, melt the butter and brown sugar together over medium heat and bring to a slow boil for 2 minutes then remove from heat.
- While your butter and brown sugar mixture is cooking, peel and slice the apples into 1/2 inch slices.
- When the butter and sugar mixture is ready, pour it into your prepared pan. Lay the apples on top of the mixture in a single layer.
- in a large bowl, beat together the butter and white sugar until fluffy then add in the eggs and vanilla and beat again until combined. Stir in the milk and combine.
- Sprinkle the surface of the cake mixture with the all-purpose flour, then sprinkle in the cinnamon, baking powder, and salt. Stir everything together with a spatula just until combined.
- Pour the batter over the apples in the pan. The batter is not runny so do your best to spread it evenly to cover all the apples and come to the edges of the pan.
- Bake in the oven for 50-60 minutes. (The cake is done when a you can insert a toothpick in the center and it comes out clean)
- Let the cake cool for 15 minutes and while it's still warm, run a knife around the edges to make sure it's loosened from the pan.
- Place your serving dish or plate on top of the pan and carefully flip the cake over onto the dish. You may need to jiggle the pan slightly to get the cake to fall out. (I would suggest using oven mitts)
- Serve warm with whipped cream, or ice cream!