This apple upside down cake includes a thick layer of apples drenched in an excessive amount of buttery caramel sauce, because in my opinion that gooey baked-on-the-bottom sauce is the best part of an upside down cake.
The soft, rich cake is flavored with cinnamon, cardamom, plenty of vanilla, and a hint of orange. And there's enough brown sugar caramel glaze to scoop up and drizzle over every slice.
SUMMARIZE AND SAVE THIS RECIPE ON:
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
This site is protected by the Google Privacy Policy and Terms of Service apply.
Ingredient notes
- The batter for this cake includes all the usual suspects - eggs, butter, sugar, flour - plus a few things you might not expect like cornstarch. A few tablespoons of cornstarch gives the cake exceptionally moist texture and helps it absorb more of the luscious caramel glaze.
- This cake is flavored with a combination of cinnamon, cardamom, vanilla extract, almond extract, and a bit of orange zest. As with all cake recipes, feel free to play around with the flavorings to satisfy your preferences. Add more or less of the spices, extracts, or orange zest to intensify or minimize any of the flavors.
- You'll also see some applesauce in the batter for this cake. Just ¼ cup of unsweetened applesauce deepens the apple flavor and gives the cake an even more moist and tender texture.
- For the cake you see here I used Honeycrisp apples mostly because they are my favorite variety of apple. I love the sweet-tart flavor of Honeycrisp apples and they retain their texture and shape well when baked. Other good varieties include Pink Lady, Granny Smith, Fuji, Gala, Jonagold, and Braeburn.
Additions and substitutions
- No buttermilk? No problem. Check out this list of buttermilk substitutes or use any kind of milk in place of the buttermilk in the cake batter.
- Substitute other kinds of fruit for the apples in this cake. Try it with apricots, plums, pears, peaches, or the classic pineapple. A great option during cherry season is sweet cherries - pit the cherries and slice them in half before layering them into the pan over the caramel glaze. And during the holiday season, try this pineapple cranberry upside down cake.
- If you're not crazy about the flavor of orange in cakes, substitute lemon zest for the orange zest.
- To make a gluten free cake, use 1 cup + 5 tablespoons of measure-for-measure gluten free flour in place of the all-purpose flour and cornstarch. My favorite brands of gluten free flour are Bob's Red Mill 1-to-1 Gluten Free Baking Flour and King Arthur Measure for Measure Flour.
Step-by-step photos and instructions
1. Beat the glaze ingredients for several minutes with an electric mixer until the mixture has lightened in color and appears aerated. Spread it into the bottom of an 8-inch round cake pan that has been properly prepared to prevent the cake from sticking.
2. Peel and cut the apples into ¼-inch slices and then arrange them over the caramel glaze in a circular pattern. This cake includes quite a lot of apples, so you'll have at least 2 layers of slices.
3. Separate the egg whites from the yolks, placing the yolks in one bowl and the whites in a separate bowl.
4. Use an electric mixer to beat the butter and sugar until lightened in color and visibly aerated.
5. Scrape down the sides of the bowl and add the egg yolks. Beat with an electric mixer until the yolks are completely incorporated.
6. Add the vanilla, orange zest, cinnamon, cardamom, and cloves and beat for another minute, until well incorporated.
7. Add the flour, cornstarch, and baking powder to a bowl and stir with a wire whisk to combine.
8. Measure the buttermilk in a measuring cup, then stir in the applesauce.
9. Add the flour mixture in alternating additions with the buttermilk, scraping down the bowl and beating on low after each addition just long enough to incorporate. After the last addition, use a spoon to stir the batter to ensure all the flour has been incorporated.
10. Beat the egg whites with an electric mixer until frothy. With the mixer running, gently sprinkle in 2 tablespoons of granulated sugar and beat until the egg whites are glossy and form peaks that hold their shape if you lift the beater from the egg whites.
11. Using a wooden spoon or rubber spatula, gently fold the beaten egg whites into the batter, stirring just until incorporated. It's ok if there are still some white streaks.
12. Spread the batter into the cake pan and set the pan on a baking sheet that has been lined with foil or parchment paper. This is a cautionary measure - in rare instances, the caramel glaze will bubble up and over the sides of the pan. Setting the pan on a baking sheet will save you the mess of cleaning burnt caramel from the bottom of your oven.
13. Bake the cake for 1 hour and 15 minutes to 1 hour and 30 minutes. To test that the cake is done, insert a toothpick in the center of the cake and remove it. If there is no evidence of raw batter, the cake is done.
Pro tip: Watch carefully towards the end of baking and remove the cake from the oven the moment it's done. This cake is best when it's on the edge of being underbaked.
14. After removing the cake from the oven, let it rest in the pan for 5 minutes. Then, place a serving plate over the top of the pan and quickly flip the whole thing over. Let rest for 5 minutes to allow the glaze to settle onto the cake, then gently lift the cake pan from the cake.
Pro tip: This recipe includes a LOT of caramel glaze, so it's important to turn the cake out onto a large serving plate or a plate with a rimmed edge. As you can see in the photo above, the caramel glaze will drip down the sides of the cake onto the serving plate. A rimmed edge will contain it.
Make ahead, storage, and serving instructions
This cake is best the day it's baked, but is still delicious for 2 or 3 days after baking. Serve it warm or cold, with plenty of caramel sauce scooped up from the plate and spooned over the slices.
If baking the cake in advance, allow it to cool completely, then cover loosely with plastic wrap and store in the refrigerator. An hour or two before you plan to serve the cake, remove it from the refrigerator to allow it to come to room temperature.
This cake is also delicious served with scoops of vanilla ice cream or lightly sweetened whipped cream.
Year-round recipes for apple lovers
If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me.
Happy baking!
📖 Recipe
Apple Upside Down Cake
This apple down cake includes a thick layer of apples drenched in an excessive amount of buttery caramel sauce, because in my opinion that gooey baked-on-the-bottom sauce is the best part of an upside down cake.
Ingredients
For the glaze:
- 6 tablespoons (3 ounces/ 85 grams) unsalted butter, at room temperature
- ¾ cup (160 grams) packed light or dark brown sugar
- 2 tablespoons (39 grams) corn syrup
- ½ teaspoon table salt, OR ¾ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 medium apples, peeled and sliced into ¼-inch slices
For the cake:
- 3 large eggs, at room temperature
- 5 tablespoons (70 grams) unsalted butter, at room temperature
- 6 tablespoons (75 grams) granulated sugar, divided
- ¼ cup (53 grams) dark or light brown sugar
- 1 tablespoon pure vanilla extract
- ½ teaspoon almond extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- ¼ teaspoon ground cloves
- The zest from one medium orange
- 1 cup + 2 tablespoons (135 grams) all-purpose flour
- 3 tablespoons (21 grams) cornstarch
- ¾ teaspoon baking powder
- ¾ teaspoon table salt, OR 1 teaspoon kosher salt
- 6 ounces (about ⅔ cup/ 170 grams) unsweetened applesauce
- ¼ cup (57 grams) buttermilk, at room temperature
Instructions
- Prepare an 8 or 9-inch round cake pan that is at least 3-inches deep: Smear the inside of the pan with softened butter or vegetable shortening. Cut a piece of parchment paper to fit the bottom of the pan and press it into the pan. Smear the parchment with butter or vegetable shortening. Shake a tablespoon or two of flour around inside the pan until the bottom and sides are coated. Turn the pan over and tap out the excess flour. (Photos for how to prepare a cake pan so the cake will not stick.)
- Add all the glaze ingredients except the apples to a mixing bowl and beat with an electric mixer on medium high speed for 4-5 minutes, until the mixture is light and fluffy. Stop a few times to scrape down the inside of the bowl with a rubber spatula.
- Spread the glaze into an even layer across the bottom of the pan. Layer the apple slices over the glaze, setting them in a circular pattern. (*see photos above for reference)
- Heat the oven to 350 degrees F (176 degrees F).
- Separate the egg whites from the yolks. Place the yolks in a small bowl and the whites in a medium size mixing bowl.
- Add the butter, ¼ cup (4 tablespoons/ 50 grams) granulated sugar, and the brown sugar to the bowl of an electric mixer. Beat on high speed for 4-5 minutes, stopping several times to scrape down the sides of the bowl, until the mixture is light and fluffy.
- Add the egg yolks and beat on medium speed for 1-2 minutes, until they are completely incorporated. Scrape down the sides of the bowl. Add the vanilla, orange zest, cinnamon, cardamom, and cloves and beat for another minute, until well incorporated.
- In a separate bowl, add the flour, cornstarch, baking powder and mix with a wire whisk to combine.
- Stir the applesauce into the buttermilk.
- Add the flour mixture in 3 alternating additions with the buttermilk, scraping down the bowl and beating on low after each addition just long enough to incorporate: Flour, buttermilk, flour, buttermilk, flour.
- Beat the egg whites with an electric mixer until frothy. With the mixer running, gently sprinkle in the remaining 2 tablespoons of granulated sugar and beat until the egg whites are glossy and form peaks that hold their shape if you lift the beater from the egg whites.
- Using a wooden spoon or rubber spatula, gently fold the beaten egg whites into the batter, stirring just until incorporated. It’s ok if there are still some white streaks.
- Scoop the batter into the cake pan, spreading it over the apples into an even layer.
- Line a baking sheet (preferably a rimmed baking sheet) with parchment paper. This will save your oven if any of the glaze manages to bubble up and over the side of the pan while baking. Place the cake on the parchment lined baking sheet and bake for 1 hour and 15 minutes - 1 hour and 30 minutes - until a toothpick inserted into the center of one of the cakes come out without evidence of raw batter.
- Remove the cake from the oven and allow it to rest for 5 minutes. With a gloved hand or a towel to protect your hands from the hot pan, place a serving plate over the top of the pan and then flip the whole thing over. Let rest 5 minutes to allow the glaze to settle onto the cake then gently lift the cake pan from the cake.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 452Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 112mgSodium: 820mgCarbohydrates: 67gFiber: 4gSugar: 32gProtein: 6g
Comments
No Comments