Description
This cozy, golden Apple Upside Down Cake is the perfect fall dessert—or a comforting treat any time of year. Caramelized apples rest atop a moist, buttery cake, all crowned with vanilla ice cream and a drizzle of rich caramel sauce. Serve it warm and watch it disappear!
Ingredients
Units
Scale
For the apple topping:
- 2 medium apples (Honeycrisp or Gala), thinly sliced
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed light brown sugar
- 1 tsp cinnamon
For the cake batter:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
Instructions
- Preheat oven: Preheat to 350°F (175°C). Grease a 9-inch round cake pan and line bottom with parchment.
- Prepare the apple topping: In a small saucepan, melt butter and brown sugar over medium heat. Stir in cinnamon. Pour into prepared pan and layer sliced apples over the top.
- Make the cake batter: In a mixing bowl, cream softened butter and granulated sugar until fluffy. Beat in eggs and vanilla. In a separate bowl, whisk flour, baking powder, and salt. Alternate adding flour mixture and milk to the butter mixture, mixing just until combined.
- Assemble and bake: Gently spread the batter over the apple layer. Bake for 40–45 minutes or until a toothpick comes out clean.
- Invert and cool: Let cake cool for 10 minutes, then run a knife around edges and carefully invert onto a serving plate. Serve warm with ice cream and caramel drizzle.
Notes
- Add a pinch of nutmeg for extra warmth.
- Try with pears or peaches as seasonal variations.
- Store leftovers in the fridge and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American