This Apple Upside Down Cake is a “go-to” dessert for us in the fall. With three apple trees if you invite us to a fall party, you are likely to see this easy, beautiful cake.
Apple Upside Down Cake
- Serves 8
- 10 tablespoons unsalted butter, room temperature
- ½ cup packed light-brown sugar
- 3 apples, Empire or Gala (about 1½ pounds), each peeled, cored, and sliced into ¼ inch wedges
- 1 tablespoon fresh lemon juice
- 1½ scant cups all-purpose flour (cake can be dry, err on the scant side)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup whole milk
- Preheat oven to 350 degrees. Coat bottom and side of a 9-inch round cake pan with 2 tablespoons
- butter; sprinkle bottom with brown sugar. In a medium bowl, toss apples with lemon juice; arrange
- in prepared pan in concentric circles, overlapping slices
- In a medium bowl, combine the flour, baking powder, salt, and cinnamon; set aside.
- With an electric mixer, beat remaining 8 tablespoons butter with granulated sugar until light and
- fluffy. Add eggs and vanilla; beat until incorporated. With mixer on low speed, alternately add the
- flour mixture in three parts and the milk in two, beginning and ending with flour mixture.
- Spoon batter over apples in pan and smooth to make level ( it will be thick). Bake until a knife inserted in the center comes out clean, 40 -45 minutes. Cool cake in pan on a wire rack, at least 30 minutes
- Once cool invert cake onto a plate, slice and serve.
- Best day prepared. Can store one additional day.
As part of a #winepw group post, we recently paired it with a 2016 BOLLIG-LEHNERT RIESLING SPATLESE FROM PIESPORTER GOLDTROPHFCHEN and 2016 GEORG ALBRECHT SCNEIDER NIERSTEINER HIPPING RIESLING SPATLESE with great success (sponsored). See Coq Au Riesling for more about this wine, other German Riesling pairings, and of course the recipe for Coq Au Riesling.