Apple Upside Down Cake
Apple upside down cake is fluffy, classic upside down cake with an apple twist! It’s fluffy and buttery, with the warm flavor of cinnamon!
It’s time to turn your next dessert upside down….as in Apple Upside Down Cake.
I can’t tell you how much I love upside down cakes. It’s such an old-fashioned, retro dessert, which is probably why it’s so appealing.
It’s not fussy, difficult, or too terribly sophisticated — it’s just good. 🙂
I love any kind of cake, but I have several family members that prefer pies over cake. That’s where upside down cake comes in.
Upside down cakes aren’t typical cake recipes. There’s plenty of fruit involved, and they can be enjoyed with a scoop of ice cream, just like pie.
It’s a simple, uncomplicated cake, and there’s no frosting. The top is butter, caramelized brown sugar, and tender, sweet fruit.
Apple upside down cake
I love classic pineapple upside down cake, but it’s fun to change things up.
This apple version is every bit as delicious as the classic! I had some blackberries in the fridge, so I included them as well. They added a nice pop of color and flavor, and complimented the apples so well.
I love cinnamon, so I made this cake extra cinnamon-y. I added an entire teaspoon in the topping, and in the cake.
This apple upside down cake is proof that it baking a cake from scratch isn’t always time consuming.
This cake can be put together and in the oven in 10 minutes. Really! There are no fancy ingredients or techniques. This cake is not only delicious — it’s your ace in the hole.
It will please anybody, and as I’ve said, you can use just about any fruit you’ve got on hand.
See all of my Dessert recipes.
More cake recipes you’ll love:
Carrot cake by Live Well Bake Often
- 3 tablespoons unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 large Granny Smith apple, peeled, cored, and sliced in 1/4" slices
- 1/2 pint of fresh blackberries
- 1 1/3 cups all purpose flour
- 1 3/4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 cup milk (I used non-fat, but whatever you have on hand is ok)
- Preheat the oven to 375 degrees.
Prepare the topping:
- Place the melted butter in the bottom of your cast iron skillet or cake pan, rubbing some up the sides of the pan as well to grease. Mix the brown sugar and cinnamon together, and sprinkle as evenly as possible over the butter in the bottom of the pan. Fan the apple slices around the pan, and place the blackberries in the center and around the edges decoratively. Set aside.
Prepare the cake:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and 3/4 cup brown sugar with an electric mixer till light and fluffy, about 1-2 minutes. Beat in the egg and vanilla on low speed just until incorporated. On low speed, add the flour in 3 additions, alternating with the milk, beginning and ending with the flour. Do not over mix.
- Pour the cake batter in a large mound in the center of the pan over the fruit. Carefully spread the batter evenly as close to the edges as possible, covering all of the fruit. Bake on the middle rack of the oven for 28-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Cool ten minutes on a wire rack.
- When the cake has cooled slightly, place a cake stand or serving plate over the top of the pan. Invert the pan and serving plate quickly. The cake generally comes out no problem. Serve warm with ice cream!
- Use whatever type of fruit your heart desires -- there are no bad choices for this cake!
- Recipe adapted from King Arthur Flour
Amount Per Serving: Calories: 316 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 51mg Sodium: 266mg Carbohydrates: 51g Net Carbohydrates: 0g Fiber: 3g Sugar: 31g Sugar Alcohols: 0g Protein: 4g