Cinnamon Apple Upside Down Cake

In this Cinnamon Apple Upside Down Cake, tender brown sugar glazed apples melt into a cinnamon vanilla cake. Serve slightly warm with vanilla ice cream and a cup of coffee, tea or warm cider.

Course Desserts & Sweet Treats

Cuisine American

Keyword apples, baking, cake, Cinnamon, fall baking

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 405

Author Laurie McNamara

Equipment

USA Pan Bakeware Round Cake Pan Set

Ingredients

FOR THE APPLES AND GLAZE:

1 to 2 apples (honeycrisp, granny smith or golden delicious) thinly sliced
1/4 cup unsalted butter melted
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1 pinch fine sea salt

FOR THE CAKE:

2 large eggs
1/2 cup milk
1½ teaspoon real vanilla extract
1½ cups unbleached all-purpose flour
3/4 cup granulated sugar
1½ teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/2 teaspoon fine salt sea salt or pink himalayan
1/2 cup unsalted butter melted (and cooled)

US Customary - Metric

Instructions

Preheat your oven to 350°.
Line a 9-inch round cake pan with parchment and spray with a baking spray with flour.

MAKE THE APPLES AND GLAZE:

Halve, core and slice up 2 medium apples 1/4-inch thick.
In a small bowl, combine melted butter, light brown sugar, cinnamon and salt. Stir until combined and spread evenly in prepared pan.
Arrange the apples overlapping slightly on top of the glaze. Set aside.

MAKE THE CAKE:

In the same bowl used for the glaze add eggs and vanilla and whisk. Pour in the milk and whisk until combined.
In a larger bowl, whisk the flour, sugar, baking powder, cinnamon, nutmeg and salt.
Pour the wet ingredients into the dry and use a spatula to mix by hand until just combined, then stir in the melted (and cooled) butter. Continue stirring until thoroughly combined.
Pour and spread the cake batter over top of the apples.
Bake in preheated oven for 40 minutes or until a cake tester comes out clean. Rotate the pan halfway through baking to ensure even baking and browning.
Allow the cake cool in the pan for 30 minutes. Run a knife around the cake before inverting onto a platter (or cake stand) and slowly lifting off the pan. Peel parchment off of the top of the cake.
Slice the slightly warm cake and serve as is or with a scoop of vanilla ice cream.
Delicious with hot cider, coffee or tea!

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition