Cinnamon Apple Upside Down Cake

In this Cinnamon Apple Upside Down Cake, tender brown sugar glazed apples melt into a cinnamon vanilla cake. Serve slightly warm with vanilla ice cream and a cup of coffee, tea or warm cider. Serves 8.

It’s really no secret that I’m a big fan of all things dessert.

I’m an even bigger fan of all desserts that are upside-down cakes. This cake is my fall version that consists of tender sliced apples in cinnamon sugar glaze baked in one pan under a tender cinnamon and vanilla cake. Once turned up-side down the apples are now the stunning decorative top and are sticky and glossy.

If this cake doesn’t get you in the mood for fall, I don’t know what will.

TO Make This Apple Cinnamon Cake You Will Need:

for the glaze:

• apples – I recommend using honeycrisp, granny smith or golden delicious apples.
• melted butter – Helps liquify the sugar to create a glaze.
• light brown sugar – Adds sweetness and will get syrup while baking.
• ground cinnamon – Lends a distinct warm and woodsy flavor.
• fine salt – enhances the flavors in the glaze.

for the cake:

• unbleached all-purpose flour – The base for the cake batter.
• granulated sugar (white) – For sweetening and flavor.
• baking powder –Will create lightness in the batter, which makes it rise.
• cinnamon – Lends a distinct warm and woodsy flavor.
• nutmeg – Warm, aromatic with subtle hints of clove.
• fine salt – Helps balance the sweetness and enhances all the flavors in this cake.
• large eggs – Adds richness and flavor.
• pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
• milk – Any milk should work, however I prefer whole milk.
• unsalted butter (melted) – Adds richness and flavor.

Preheat your oven to 350°. Then grease and line a 9-inch cake pan with parchment paper and set aside.

How Do I Line A Cake Pan?

It’s pretty simple, all you need is parchment paper and a pencil. Here is my step-by-step tutorial!

In a medium bowl, pour in 1/4 cup melted unsalted butter, 1/2 cup light brown sugar, 1/2 teaspoon ground cinnamon and a pinch of fine salt.

Stir until combined, breaking up any clumps of brown sugar.

Spread the brown sugar butter mixture in the bottom of you prepare pan. This will act as the glaze when you invert the cake onto a platter.

Halve, core and slice 2 medium apples roughly 1/4-inch thick. For this recipe, I recommend using either honeycrisp, golden delicious or Granny Smith. I also like to leave the skin on, I think it’s prettier that way.

Arrange the apples, slightly overlapping, on top of the brown sugar butter mixture. You might not use all the apple slices. I usually just snack on what’s leftover.

In a large mixing bowl, measure and add in 1-1/2 cups unbleached all-purpose flour, 3/4 cup granulated sugar, 1-1/2 teaspoons baking powder, 1/2 teaspoon cinnamon, 1/4 teaspoon ground nutmeg and 1/2 teaspoon fine salt.

Whisk thoroughly until combined and scoot off to the side for a minute.

Then, using the same bowl that was used for the glaze; crack in 2 large eggs and add 1-1/2 teaspoons of vanilla extract. Lightly beat the vanilla with the eggs.

Pour in 1/2 cup of milk.

Whisk to combine.

Pour the wet ingredients in to the dry. Use a spatula and mix until the dry ingredients are just about incorporated into the wet.

Pour in 1/2 cup (1 stick or 8 tablespoons) melted unsalted butter.

Stir until incorporated.

Pour the cake batter over the sliced apples.

Using an offset spatula, spread the batter out evenly. Bake the cake on the middle rack of your preheated 350° oven for 35 to 40 minutes or until a toothpick or cake tester comes out clean.

Let the cake cool for 30 minutes before running a knife along the sides of the pan.

To invert, place a cake stand, plate or platter over top of the apple cinnamon cake and (wearing oven mitts if the pan is hot of course) flip. phew!

Slowly lift the pan off of the cake in order to allow the glaze to drip back onto the cake.

Slice.

And serve still slightly warm.

Maybe even with a scoop or two of vanilla or butter pecan ice cream?

Enjoy! And if you give this Cinnamon Apple Upside Down Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 8 servings

Cinnamon Apple Upside Down Cake

In this Cinnamon Apple Upside Down Cake, tender brown sugar glazed apples melt into a cinnamon vanilla cake. Serve slightly warm with vanilla ice cream and a cup of coffee, tea or warm cider.

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

Ingredients

FOR THE APPLES AND GLAZE:

• 1 to 2 apples (honeycrisp, granny smith or golden delicious), thinly sliced
• 1/4 cup unsalted butter, melted
• 1/2 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 pinch fine sea salt

FOR THE CAKE:

• 2 large eggs
• 1/2 cup milk
• 1½ teaspoon real vanilla extract
• 1½ cups unbleached all-purpose flour
• 3/4 cup granulated sugar
• 1½ teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1/2 teaspoon fine salt, sea salt or pink himalayan
• 1/2 cup unsalted butter, melted (and cooled)

Equipment

• USA Pan Bakeware Round Cake Pan Set

Instructions 

• Preheat your oven to 350°.
• Line a 9-inch round cake pan with parchment and spray with a baking spray with flour.

MAKE THE APPLES AND GLAZE:

• Halve, core and slice up 2 medium apples 1/4-inch thick.
• In a small bowl, combine melted butter, light brown sugar, cinnamon and salt. Stir until combined and spread evenly in prepared pan.
• Arrange the apples overlapping slightly on top of the glaze. Set aside.

MAKE THE CAKE:

• In the same bowl used for the glaze add eggs and vanilla and whisk. Pour in the milk and whisk until combined.
• In a larger bowl, whisk the flour, sugar, baking powder, cinnamon, nutmeg and salt.
• Pour the wet ingredients into the dry and use a spatula to mix by hand until just combined, then stir in the melted (and cooled) butter. Continue stirring until thoroughly combined.
• Pour and spread the cake batter over top of the apples.
• Bake in preheated oven for 40 minutes or until a cake tester comes out clean. Rotate the pan halfway through baking to ensure even baking and browning.
• Allow the cake cool in the pan for 30 minutes. Run a knife around the cake before inverting onto a platter (or cake stand) and slowly lifting off the pan. Peel parchment off of the top of the cake.
• Slice the slightly warm cake and serve as is or with a scoop of vanilla ice cream.
• Delicious with hot cider, coffee or tea!

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1slice, Calories: 405kcal, Carbohydrates: 55g, Protein: 5g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 94mg, Sodium: 115mg, Potassium: 116mg, Fiber: 1g, Sugar: 35g, Vitamin A: 638IU, Vitamin C: 1mg, Calcium: 94mg, Iron: 2mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American