Apple Upside-Down Cake

6 Oct


I’m not quite sure whether to eat this for breakfast or dessert, but I guess that’s the beauty of it. It’s a warm, seasonal fruit cake that will surely bring warmth to your whole body. It’s quick and easy to make, and pairs beautifully with vanilla ice cream and whipped cream. If you have it for dessert, there won’t be any left for breakfast.

Apple Upside-Down Cake


  • 2 tbsp cold butter
  • 1/2 cup dark brown sugar, packed
  • 2 apples, cored and sliced
  • 2 cups all purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (1stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2/3 cup milk


  1. Preheat your oven to 350*F. Add two tablespoons of cold butter to a springform pan and place in the oven, while it preheats, until melted. Swirl butter to coat the entire pan. Sprinkle evenly with brown sugar.
  2. Fan the slices of apple over the brown sugar, slightly overlapping. Set aside.
  3. In a small bowl, whisk together flour, cinnamon, nutmeg, clove, baking powder, and salt until well combined.
  4. In a mixer, beat together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
  5. On low speed, beat in half of the flour mixture, alternating with the milk. Batter should be thick and creamy.
  6. Spread the batter over the apples, smoothing out evenly. Wrap the bottom of the pan with aluminum foil.
  7. Bake at 350*F for 55-60 minutes. When a toothpick inserted in the center comes out clean, it’s done. Cool on wire rack for 5 minutes and then invert cake onto a plate.

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