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Apple Upside Down Cake

Apple Upside Down Cake

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This apple upside down cake comes out so moist and really amazing!

For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my news letter.


Note: You can also use a 9 inch cake pan to make this dessert. I just love my spring foam pan. I also cover the bottom with foil just to eliminate any leakage and making a mess of my oven!


  • 8 Tablespoons (1 stick) unsalted butter, softened
  • 1 Cup white, granulate sugar divided (1/4 cup and 3/4 cup)
  • 1/4 Cup brown sugar
  • 4 cooking apples, quartered, cored, each quarter cut into very think slices
  • 3/4 Cups all purpose flour
  • 1/2 Teaspoon salt
  • 2 Teaspoons baking powder
  • 1/3 Cup cornmeal
  • 1/4 Cup boiling water
  • 1/2 Cup apple cider
  • 1 Teaspoon vanilla extract
  • 1 Teaspoon cinnamon
  • 2 large eggs
  • 1/3 Cup cream or milk
  • 9 inch spring form pan
  • Spray, butter or oil for coating pan

Apple Upside-Down Cake

If you&rsquore looking for a new dessert recipe to enjoy, then make sure to give this Apple-Upside Down Cakea try. This mouthwatering dish is covered with baked apple slices, and the cake itself features a wonderful blend of vanilla extract, allspice, nutmeg and Greek yogurt. If your thinking of planning a large family get-together, then this dish would make for the perfect dessert. After trying it, please make sure to rate and review it.

This Apple-Upside Down Cakerequires a fair amount of ingredients, so you&rsquoll need to make sure to follow the recipe very closely. In order to make the apple layer, you&rsquoll need &frac23 cups of sugar, some Cabot Salted Butter and some sliced cooking apples (such as Honeycrisp, Gala, Fuji, or Empire). For the cake, you&rsquoll need two large eggs, one cup of sugar, some all-purpose flour, baking powder, allspice, nutmeg, salt, Greek yogurt and vegetable oil. The directions below highlight all of the necessary steps, but it&rsquos important to take your time and enjoy the entire process. We&rsquore positive that you&rsquore going to love this dish!

If you can&rsquot get enough apple dessert in your life, you have to also try our Apple Cheddar Cobbler! Cabot is a cooperative of 800 farm families, and we understand just how important it is to only serve the best to your family and friends at mealtime. We&rsquore confident that any recipe that features our award-winning dairy products will be a big hit, but we want to make sure that these recipes are up to our standards. After trying this Apple-Upside Down Cake recipe, please make sure to rate and review it.

Also check out Greek Yogurt Substitution Guide and all the great benefits you receive by eating Greek Yogurt.


Apple layer:
&frac23 cup sugar
2 tablespoons water
1 tablespoon Cabot Salted Butter
6-7 cups peeled and sliced cooking apples, such as Honeycrisp, Gala, Fuji, Empire or Braeburn
Cooking spray

2 large eggs
1 cup granulated sugar
1 teaspoon pure vanilla extract
1¾ cups King Arthur Unbleached All-Purpose Flour, fluffed in bag with whisk before measuring
1 tablespoon baking powder
1 teaspoon ground allspice
1 teaspoon ground nutmeg
½ teaspoon salt
1 cup Cabot Lowfat Greek Yogurt or Plain Greek Yogurt
½ cup vegetable oil

Interested in creating this tasty recipe?

Get the ingredients you need at a convenient nearby location.


To Make Apple Layer:

STIR together sugar and water in large saucepan cook over medium-high heat, not stirring again but tilting and swirling pan for even cooking, until sugar turns to a deep golden caramel syrup, about 4 minutes (do not let burn and be very careful of extremely hot syrup).

REDUCE heat to medium-low and add butter. When butter is melted, stir in apples (caramel will clump at first, then dissolve). Cover pan and let apples simmer, stirring occasionally, for 8 to 12 minutes or until apples are tender and translucent but not falling apart. Remove from heat.

PLACE rack in lower third of oven and preheat oven to 350°F. Coat deep 10-inch cake pan, 10-inch cast iron skillet or 7-by-11-inch baking dish with cooking spray. With slotted spoon, transfer apples to prepared dish, leaving juices behind in saucepan. Rapidly boil juices to reduce to thick syrup and pour over apples, spreading everything into even layer.

To Make Cake:

BEAT together eggs, sugar and vanilla in large bowl,with electric mixer on high speed until pale and creamy, about 3 minutes.

SIFT flour, baking powder, allspice, nutmeg and salt on top of egg mixture. Gently fold in just until combined. Add yogurt and oil and fold again until completely blended.

SCRAPE batter on top of apples, smoothing into even layer. Place cake on lower rack and bake for 35 to 40 minutes or until cake is golden on top and feels firm when pressed in center.

REMOVE from oven and let stand for 10 minutes. Run knife around outside of cake. Place large serving plate on top and invert both, letting cake drop onto plate. Replace any apples that have stuck to bottom. Serve warm or at room temperature.

Recipe Summary

  • 10 tablespoons unsalted butter, room temperature
  • 1/2 cup packed light-brown sugar
  • 3 apples, Empire or Gala (about 1 1/2 pounds), each peeled, cored, and sliced into 8 wedges
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk

Preheat oven to 350 degrees. Coat bottom and side of a 9-inch round cake pan with 2 tablespoons butter sprinkle bottom with brown sugar. In a medium bowl, toss apples with lemon juice arrange in prepared pan in two concentric circles (you might not use all of them).

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon set aside.

With an electric mixer, beat remaining 8 tablespoons butter with granulated sugar until light and fluffy. Add eggs and vanilla beat until incorporated. With mixer on low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with flour mixture.

Spoon batter over apples in pan smooth top. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool cake in pan on a wire rack, at least 30 minutes and up to 6 hours (if cake has risen above rim of pan, simply push back inside rim).

To serve, run a knife around edge of pan, and invert cake onto a rimmed platter.


Your mom or granny must have made a cake like this. But was it upside down? This is the whole trick! Our topping first lines the bottom, and after baking, it lines the top.

Ground cinnamon goes well with apples, so don&rsquot neglect it. What&rsquos more, you can add a pinch of nutmeg to the dough, and some coarse salt to the caramel for an extra touch.

Preparing the pie is easy and quick, just read all the cooking recommendations to avoid mistakes. As soon as you taste this caramel apple upside-down cake &ndash share your experience with us!


  • Step 1. Preheat oven to 350F, sprinkle with oil on a 9 &ldquobaking dish.
    Place the butter, brown sugar, and cinnamon in a saucepan. Put on medium heat, stirring constantly until sugar dissolves. Remove from heat, pour into prepared baking dish.

  • Step 2. Peel the apples and cut them into thin slices. Arrange the apples so that they completely cover the caramel.

  • Step 5. Add eggs at room temperature, one at a time, beating each time. Add vanilla and stir again.

  • Step 6. Combine dry ingredients with dough, adding portions and alternating with milk. Start and finish with a flour mixture.

  • Step 7. Pour the batter into a baking pan over the apples, spread with a spatula. Bake for 35-40 minutes in a preheated oven, or until a toothpick inserted in the center comes out dry and clean.

  • Step 8. Remove from the oven, let it cool for 10-15 minutes. Then cover the cake with a large flat dish and quickly but gently turn the cake upside down.


  1. Measure flour with a measuring cup, or even better with a kitchen scale. Too much flour will dry out the cake. Be sure to sift the flour through a sieve.
  2. If your cake has browned too quickly, cover it with a sheet of foil and continue baking.
  3. Do not leave the cake for a long time in the baking dish after cooking. The caramel layer will harden and you simply cannot get the cake. If this does happen, place the cake pan in hot water or in the oven for a few minutes. The caramel will melt and you can turn the cake upside down.
  4. All apples are different in size. Choose large ones and cut them into thin slices. Depending on the size of the apples and the thickness of the slices, you may need fewer or more than two apples.

What to serve with caramel apple upside-down cake?

You can eat this cake warm or cold . while it&rsquos still hot, serve with a scoop of vanilla ice cream. if the pie is already cold, serve with whipped cream, caramel or chocolate topping.

Do you refrigerate apple upside-down cake?

I prefer eating this cake while it is still warm and the caramel is not completely frozen. If this apple pie is not eaten in a day, I will definitely put it in the refrigerator.

Can you freeze apple upside-down cake?

Yes, you can freeze this apple cake. To do this, wait until it has completely cooled down, wrap it with cling film along with the dish on which it lies, then with foil. Place in the freezer. Defrost it overnight in the refrigerator before serving. You can heat it slightly in the microwave.

How to store an apple upside-down cake?

This cake keeps well at room temperature for up to three days, just be sure that you cover it well with cling film, this will protect it from drying out. You can also store it in the refrigerator for 5-6 days, also covering it tightly.

  • ¼ cup butter
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs
  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup packed brown sugar or brown sugar substitute equivalent to 1/2 cup brown sugar (see Tip)
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla
  • ½ cup coarsely ground toasted pecans
  • ½ teaspoon finely shredded lemon peel
  • 3 cups thinly sliced apples (such as Jonathan, Rome, or Golden Delicious) (about 1 pound)
  • 12 thin slices 12 thin apple slices
  • 2 tablespoons Frozen light whipped dessert topping, thawed

Let butter and egg product stand at room temperature for 30 minutes. Meanwhile, line a 9x9x9-inch baking pan with foil. Coat foil with nonstick cooking spray set aside. In a small bowl, stir together flour, cinnamon, baking powder, and salt set aside.

Preheat oven to 350 degrees F. In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and granulated sugar, beating on medium speed until combined and scraping bowl as needed (see Tip). Beat on medium speed for 2 minutes more. Beat in egg and vanilla. Add flour mixture beat until combined. Stir in pecans and lemon peel.

Arrange the 3 cups apples in prepared pan spoon pecan mixture over apples and spread evenly (batter will be thick and may not cover all the apple pieces).

Bake 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes. Invert onto a serving platter carefully remove foil. Serve warm. If using the thin apple slices, cook 12 apple slices in a small amount of boiling water about 1 minute or just until tender drain well and pat dry with paper towels. If desired, top individual servings of cake with the cooked thin apple slices and/or light whipped dessert topping.

Tip: If using a brown sugar substitute, we recommend Sweet 'N Low(R) Brown or Sugar Twin(R) Granulated Brown. Be sure to use package directions to determine product amount equivalent to 1/2 cup brown sugar. Nutrition Facts per serving with brown sugar substitute: 144 cal., 7 g total fat (2 g sat. fat), 11 mg chol., 120 mg sodium, 18 g carbo., 2 g fiber, 3 g pro. Exchanges: 1/2 fruit, 1/2 other carbo., 1 1/2 fat // Carb choices: 1

If the brown sugar substitute is not blending in, let stand for 1 minute and then continue to beat.

Recipe Summary

  • ⅓ cup butter, cut up
  • ⅓ cup packed brown sugar
  • 6 very small red cooking apples (1-1/4 to 1-1/2 lb.), halved, stems removed, cored
  • 1 ⅓ cups all-purpose flour
  • ⅔ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ⅔ cup milk
  • ¼ cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla
  • Vanilla ice cream (optional)

Preheat oven to 350F. Place 1/3 cup butter in a 9x9x2-inch baking pan. Place in oven 5 minutes or until butter melts. Sprinkle brown sugar over butter stir. Arrange 9 apple halves in mixture, cut sides down. Bake in oven 10 to 15 minutes or until bubbly.

Meanwhile, peel remaining apples. Coarsely shred set aside. In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg, and vanilla. Beat with electric mixer on low until combined beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed some butter may come to surface).

Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen edges invert onto platter. Spoon any topping in pan over top. Cool 20 minutes serve with ice cream. Makes 9 servings.

Old Fashioned Apple Upside Down Cake

Old Fashioned Apple Upside Down Cake. A perfect comfort food dessert.

When I say old fashioned, that&rsquos exactly what I mean. Made from scratch using simple ingredients just like your grandmother would have made. I&rsquove been making this one for decades.

Old Fashioned Apple Upside Down Cake

Especially at this time of year, this apple upside down cake is one of those recipes that you make when &ldquothere&rsquos nothing in the house&rdquo. You likely have all the ingredients on hand to whip this one up at any time.

The apples caramelize beautifully.

I like to serve this one warm from the oven with a scoop of vanilla bean or even caramel swirl ice cream or a dollop of fresh whipped cream. Delicious for a fall Sunday dinner dessert or at any time of year.

The only improvement I would make is to add a big scoop of vanilla ice cream!

I like Red Delicious Apples for this recipe but you can use any kind you like.

Originally published Jan 30, 2008

Apples in water s they do not discolour.

Preparing the glaze for the apples

Getting the apples ready for the cake

Arranging the apples in the bottom of the pan.

Love homemade cakes from scratch? We&rsquove put together a collection of the 25 Most Baked Cakes of the last 12 years on Rock Recipes. You are sure to find several to love.

Originally published September 2016.

Like this Apple Upside Down Cake recipe?

Find dozens of other recipes like this in our Cakes and Pies Category and even more sweet treats in our Desserts Category .

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Plus you&rsquoll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You&rsquoll also get weekly suggestions for great family friendly meals and desserts too!

Upside Down Apple Cake

Say hello to your new favorite dessert, Upside Down Apple Cake. Trust us, once your family gets a taste of this cake, they’ll be asking for it all the time. And since it requires just 15 minutes of prep, it’s one that you can happily make for them when they ask.

Why use Pink Lady® Apples?

This dessert features one of our very favorite apple varieties, Pink Lady®. Pink Lady® apples spend extra time in the sun, soaking in the rays and developing their blush color and sweet, tangy flavor.

It’s important to pick the right variety of apple when baking. Pink Lady® apples have a nice crunch to them, so they can withstand the baking process without becoming too mushy.

How to make an Upside Down Apple Cake

Don’t be fooled by the name. This cake really is easy to make. And it’s fast too! Just 15 minutes of prep time and then it’s ready for the oven.

The trick to limiting prep time is to use a store bought cake mix. Don’t worry, you’re going to doctor it up so no one will know it’s not 100% homemade. It’ll be our little secret!

Begin by heating butter and brown sugar in a saucepan. After about 5-10 minutes over medium heat, stir in some cinnamon and vanilla. Pour the mixture into a greased cake pan.

While keeping an eye on your butter and sugar mixture, peel and slice two Pink Lady® apples.

Once the butter and sugar mixture is in the cake pan, arrange the apple slices on top.

Next, prepare the cake mix as directed on the box. Pour it on top of the apples in the cake pan. Lightly tap the pan on the countertop to remove any air bubbles.

Now your cake is prepped and ready to go into the oven! Bake it at 325 degrees for about 50 minutes, or until it is golden brown and and toothpick comes out clean.

Once it has cooled slightly, place a serving plate over the cake pan and turn it over to remove the cake. You may need to loosen the sides of the cake with a knife first.

Now the apples are on top and the cake is ready to eat!

Watch this video and see just how easy it is to whip up your own Upside Down Apple Cake.

Caramel Apple Upside Down Cake

Let's start by preparing the cake. In a bowl, mix the sugar and the eggs until they become white. Add the flour. Mix well, it must be homogeneous. Add the melted butter. Mix again. Finally add the vanilla sugar and the yeast. Mix again.

Peel the apples and cut them into quarters. Drizzle with lemon juice to prevent them from turning black.

Prepare the caramel quickly. Put the 150g of sugar in a saucepan. Wait until the sugar starts to melt, it will start to caramelize. At this point turn the caramel continuously. As soon as it starts to take a nice caramel color, remove the pan from the heat. If there are still lumps of sugar, continue to turn off the heat and return to the heat. Be careful not to let the caramel heat up too long as it will be too bitter.

Once the caramel is ready, quickly pour it into your buttered cake pan before it hardens. Arrange the apples in a rosette on top and pour in the cake mixture.

Bake for about 40 minutes. Be careful, the cake may cook quickly. If so, lower the oven's thermostat. Insert a knife blade to check the cooking.

Apples: Use your favorite variety of apples. I typically use Granny Smith, Fuji, or Honeycrisp.

Apple Upside-Down Cake

I am always looking for recipes that my children will like and I really struck gold with this one. The rustic appearance of the cake, the apples on top seemed to really fascinate them and I could barely hold them back. For us adults I served with a nice vanilla ice cream and a caramel sauce. Overall this was a wonderful full flavored light and fluffy cake that I am sure i will be making again very soon.

  • 2 medium Fuji apples, peeled, cored and sliced into circles
  • 1/2 stick of butter, melted
  • 1/4 cup brown sugar, packed
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups all purpose flour
  • 1 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup whole milk
  • 1/4 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 egg
    1. Preheat oven to 350 degrees F.
    2. Wash apples, peel if used as in the photo, take time and thoroughly washed. You can also peel and cut into slices. I cut 1/4 inch.
    3. Grease a 9 inch round cake pan.
    4. In the bottom of the pan pour the melted butter. Add 1/2 tsp cinnamon and 1/4 tsp ground nutmeg. 1/4 cup brown sugar
    5. Arrange the apple slices in a decorative pattern in the melted butter, brown sugar and cinnamon.
    6. In a large mixing bowl whisk together the flour, sugar, baking soda, baking powder, salt, and the remaining cinnamon and ground nutmeg.
    7. Stir in the milk, vanilla extract, vegetable oil and egg, being careful not to over mix.
    8. Pour the batter into the cake pan, on top of the apple slices.
    9. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
    10. Invert the hot cake onto a platter or cake plate and let stand for about 5 minutes. Remove the pan and scrape up any fruit slices clinging to the pan and arrange them over the cake.

    Note to Bloggers

    Do not copy and paste this recipe on their website , facebook, or other social network , is protected by copyright.
    If you want to share this recipe :
    Just take ONE image below and place the link on your blog that says something like “Get directions from here” . This link should lead back to the original source of the recipe where people can actually read the directions from the original source.


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