Apple Upside-Down Cake
This moist, dense cake, crowned with sliced apples and dripping caramel, is decadently
rich. Tangy, sweet, spicy, gooey, and super-duper scrumptious. For best results,
spring for the boiled cider; this tasty syrup is the essence of apples. Use it in
all your apple desserts, atop oatmeal or ice cream, or in yogurt or smoothies; it
stays fresh forever in the fridge.
- 2 medium apples
- 4 tablespoons butter
- 3/4 cup
light brown sugar, firmly packed
- 2 tablespoons boiled cider or thawed apple juice
- 1/4 teaspoon ground cinnamon
- 1/2 cup light corn syrup
- 3/4 cup vegetable oil
- 1 cup brown sugar, firmly packed
- 2 tablespoons boiled cider or thawed apple juice concentrate
- 2 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups King Arthur
Unbleached All-Purpose Flour
- 1 large apple, peeled and finely chopped
cup chopped pecans or walnuts, optional
- Preheat the oven to 350 degrees F. Lightly grease a 9-inch round cake pan
at least 2 inches deep. Line the bottom with parchment, and grease the parchment.
- Slice the top, including the stem, off one of the apples and set it aside
before peeling and slicing the rest of the apples into 1/4" thick wedges.
- Place the apple top, stem side down, in the middle of the pan, and overlap
the rest of the apple wedges in a ring around it.
- Prepare the topping by heating the butter, sugar, boiled cider, cinnamon,
and corn syrup together over low heat, stirring until the sugar is dissolved.
- Pour 1/2 cup of the syrup mixture into the prepared pan, and set the rest
- To make the cake: Beat the oil, brown sugar, boiled cider, eggs, spices,
and salt together for 2 minutes at medium speed.
- Mix the flour with the baking soda, and stir it into the batter.
- Add the chopped apple and nuts, and mix until just blended.
- Drop scoops of the batter atop the apples in the pan, gently spreading to
- Bake the cake for 50 to 55 minutes, or until a cake tester inserted near
the center comes out clean.
- Remove the cake from the oven, and run a thin spatula around the edge to
- Let the cake cool in the pan for 5 minutes, then turn it out onto a serving
plate, bottom side up. Scrape out any sauce that remains in the pan, and spread
it over the cake.
- Reheat the reserved topping. If butter starts to separate as you reheat,
add water by the teaspoon and stir until the butter rejoins the rest of the
- Pour the sauce over the cake.
- Serve cake warm or at room temperature, with
whipped cream if desired.
Hands-on time: 25 mins. to 35 mins.
Baking time: 50 mins. to 55 mins.
time: 1 hrs 25 mins. to 1 hrs 50 mins.
Yield: 8 to 10 servings
Reprinted with permission from
King Arthur Flour.