Apple Upside-Down Cake
Submitted by sabivino
Spiced apple rings baked in brown sugar and warm spices, then flipped to reveal a glistening caramelized topping on this classic upside-down cake.
YIELD
1 CakePREP
25 minCOOK
35 minREADY
1 hrsThe moment you invert this cake, caramelized apple rings glisten on top like stained glass.
Brown sugar, cinnamon, nutmeg, and a whisper of mace create a spice blend that makes the whole house smell like autumn.
The cake beneath stays tender and light, soaking up just enough of that buttery apple syrup.
Kitchen Tips
- Use firm apples like Honeycrisp or Granny Smith that hold their shape
- Beat egg white separately to stiff peaks for maximum cake lightness
- Let cake cool exactly 5 minutes before inverting, not longer
- If any apples stick to the pan, simply press them back onto the cake
Ingredients
Directions
Preheat oven to 375~.
Melt ¼ cup butter in 8-inch square baking pan. Add brown sugar and spices; mix well.
Peel apples. Remove cores; discard. Cut apples into rings.
Arrange over brown sugar mixture in bottom of pan; sprinkle with lemon juice. Set aside.
Combine dry ingredients in large bowl.
Cut in remaining 3 tablespoons butter with pastry blender until mixture resembles coarse crumbs.
Add milk and vanilla; beat at low speed with electric mixer until dry ingredients are moistened.
Continue beating 2 minutes at medium speed. Blend in egg yolk.
Beat egg white in small bowl at high speed with electric mixer until stiff peaks form; gently fold into batter. Pour over apples in pan.
Bake 35 minutes or until wooden pick inserted in center comes out clean.
Cool in pan on wire rack 5 minutes. Loosen edges and invert onto serving plate.
Let stand 10 minutes before removing pan. Serve warm.
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