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Apple Upside-Down Cake

Name: Apple Upside-Down Cake
Prep time: 30

(5 votes, average: 4.20 out of 5)

30 min prep

8 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

This Apple Upside-Down Cake is a wonderful dessert cake to showcase fall apples. It is quick to prepare and pretty much foolproof to make — the trick is to have the butter soft and...

2 to 3 sweet apples, peeled, cored and cut into 8 slices each
8 tablespoons (1 stick) butter at room temperature, plus 1 tablespoon
⅓ cup fine brown sugar, plus 1 tablespoon
2 large eggs
¼ teaspoon vanilla extract (optional)
1 cup whole wheat pastry flour
½ teaspoon sea salt
1 teaspoon baking powder
2 tablespoons milk, as needed
2 tablespoons toasted sliced almonds, for garnish

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Nutrition Facts

Calories

228 cals

Fat

13 g

Saturated Fat

8 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

26 g

Sugar

13 g

Fiber

3 g

Protein

3 g

Sodium

187 mg

Directions

Preheat the oven to 375 degrees.
Grease a 9-inch skillet or cake pan with the leftover butter wrapper and liberally smear with the extra tablespoon of butter. Sprinkle with the extra tablespoon of sugar. Arrange the apples neatly in the pan in the shape of a wheel. Set aside while you make the batter.
Put the softened butter, sugar, eggs and vanilla into a large mixing bowl. Sift the flour, salt and baking powder over it. Beat it all together with an electric whisk until well blended. If the mixture is stiff, add milk to bring it to dropping consistency (where a small amount of the batter will fall off a spoon if gently shaken).
Spoon the batter gently over the apples with a spatula and smooth it lightly to cover them. Bake on a middle shelf for about 30 minutes or until a toothpick comes out clean.
Let the cake sit for 5 minutes. Run a knife round the edges to loosen it, then set a plate over the top and turn the whole thing upside down. Tap all over the bottom of the skillet and lift it off the cake. You will have a cake with sticky, caramelized apple topping sitting on the plate. Sprinkle with toasted almonds. Eat warm. Serve with cream, ice cream or Greek yogurt.

Chef Tips

For an even more autumnal experience, try drizzling 2 tablespoons maple syrup over the apples instead of sugar. And however tempted you may be, don’t eat the whole thing!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

2 comments

Aude Plontz says:

July 25, 2020 at 9:06 pm

So the kids ued buckwheat flour per mistake for this one, and it still worked out okay! Just saying for people who would like a gluten-free option or enjoy the benefits of buckwheat flour 🙂

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1. CookforYourLife says:
  
  July 28, 2020 at 12:21 pm
  
  Love when a kitchen mistake still works out 🙂 We love buckwheat flour!
  
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