Description
This Apple Upside Down Cake is made for fall, with warm nutmeg, cinnamon and brown sugar flavors. It’s simple to make and perfect for dessert or even breakfast!
Ingredients
For the Apple Topping
- 1/4 cup (56g) butter, melted
- 1/2 cup (168g) packed brown sugar
- 1/2 tsp ground cinnamon
- Pinch of nutmeg
- 2 medium Granny Smith apples, peeled and sliced into 1/4 inch wedges
For the Cake
- 1 1/4 cups (163g) all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 6 tbsp (84g) unsalted butter, room temperature
- 2 tbsp (30ml) vegetable oil
- 6 tbsp (78g) sugar
- 6 tbsp (84g) packed brown sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1/2 cup + 2 tbsp (150ml) milk
Instructions
- Preheat oven to 350°F (176°C) and spray the sides of a 9×2 inch cake pan.
- Combine the melted butter, sugar, cinnamon and nutmeg and spread evenly in the bottom of a 9×2 inch cake pan.
- Arrange the apple slices over the sugar, using the photos above for visual reference. Arrange them around the outer edge of the pan and then fill in the center.
- To make the cake batter, combine the flour, baking powder, cinnamon, nutmeg and salt in a medium sized bowl and set aside.
- Add the butter, oil, sugars and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the milk and mix until well combined. The batter may look a little curdled, but that’s ok.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Add the batter to the prepared cake pan and spread evenly. Bake for 30-35 minutes, covering with foil about 25 minutes in, if needed, to prevent the top from over-browning. The cake is done when a toothpick inserted in the middle comes out clean.
- Remove the cake from the oven and press the cake down gently to help flatten any dome. I placed a dish cloth on top of the cake to help press on the hot cake.
- Let the cake cool in the pan for 20 minutes, then invert onto a cooling rack. Allow the cake to cool a bit before serving. It’s best served warm, but if you allow it to cool completely to room temperature, you can heat individual slices for 10-15 seconds to warm them back up a bit.
