Apple Upside Down Cake

by Pamela

Apple Upside Down Cake

This apple upside down cake will have your mind taking you back to those warm Fall days and crisp nights with the smell of falling leaves instead of the ridiculously cold temperatures of today along with the slushy slop and salt you’re dealing with.

I know Winter can be really pretty, but right about now we’ve all had enough and we’re ready for some warmer temperatures and sun. That’s why I made this apple upside down cake. Sure, some strawberry shortcake would have been more of a “sunny day” kind of dessert, but good luck finding really good strawberries this time of year. But there are plenty of apples around right now.

You’re probably more used to pineapple upside down cake than apple upside down cake. I love the stuff, but Craig hates the pineapple version. I’d ask him what childhood trauma has provoked this feeling, but I really don’t want to know. I’m sure it’s something like some relative said they didn’t like it, so he decided the same. So apple upside down cake it was to be.

Cranberry Apple Upside Down Cake

When you flip this cake out of the pan, you won’t see any oozy caramel sliding down its sides, but don’t be sad. The caramel goodness is wrapped around the fruit and settles down into the cake. Not a drop gets lost.

So bring back the memories of nice weather with a big slice of this apple upside down cake and send the kids out to deal with the driveway while you enjoy it.

Apple Upside Down Cake
 
Prep time
Cook time
Total time
 
This is a cake recipe you'll love. A cranberry caramel apple upside down cake that tastes like a delicious caramel apple.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8-12
Ingredients
  • For the Topping
  • ½ Cup Brown Sugar
  • 3 Tablespoons Cold Unsalted Butter (cut into chunks)
  • 1 Cup Cranberries
  • 3-4 Apples (sliced thinly)
  • For the Cake
  • ½ Cup Unsalted Butter
  • ⅔ Cup Brown Sugar
  • 2 Large Eggs
  • ¼ Cup Milk
  • 1½ Cups Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Ground Ginger
  • ½ Teaspoon Nutmeg
  • 1 Large Apple (cored and grated)
Instructions
  1. For the Topping
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Butter the bottom and sides of 9" springform pan or other 9" cake pan. (I use a springform because it's easier to get the cake out.)
  4. Line the bottom of the pan with brown sugar and chunks of butter. Try to make sure it is evenly spread out.
  5. Add half of the cranberries to the pan and top with the apples. You can arrange the apples or just randomly scatter them. Just make sure they are spread evenly. Now add the remaining cranberries.
  6. For the Cake
  7. Add the first 4 ingredients to the bowl of your mixer and beat until combined.
  8. Add the next 5 ingredients to a bowl and whisk until everything is well combined then add it in 3 batches to the wet ingredients. Beat until each batch is combined before adding the next.
  9. Stir the grated apple into the mixture.
  10. Pour the mixture over the top of the cranberries and apples in the pan already.
  11. Make sure that the batter is in an even layer before popping it into the oven.
  12. Place the pan on a baking sheet (just in case there's some leakage or spillover).
  13. Bake for 35-45 minutes or until the cake is golden brown and a toothpick inserted in the middle comes out clean.
  14. Remove from oven and let rest for 5 minutes.
  15. Run a spatula, or knife, around the edge of the pan (just in case there's some parts that are sticking) and place your serving dish on top of the cake. Turn the whole thing over to tip the cake out of the pan.
  16. Stand back and admire your work, then cut and serve.
Notes
I used a mandolin to cut my apples super thin, but you can use a knife and cut them thicker. The thickness of the apples is totally up to you. I also used 3 large apples.

 

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6 comments

Maureen | Orgasmic Chef March 11, 2015 at 4:07 pm

I love an upside down cake because they’re usually moist and tender with a sticky treat on the top. I love this cake!

Pamela March 11, 2015 at 4:36 pm

Thanks Maureen! I love a good upside down cake too. They’re so easy and yeah, that stick treat on the bottom is the best.

John@Kitchen Riffs March 11, 2015 at 8:09 am

I really like cold (well, cool!) weather, but I’ve had enough too. Spring can’t get here soon enough. Love this cake — so pretty. Thanks for it.

Pamela March 11, 2015 at 4:37 pm

Hurry up Spring!!!!

Sippitysup March 10, 2015 at 8:41 am

I like upside down cake because there’s no fussy frosting, but it’s pretty anyway. GREG

Pamela March 11, 2015 at 4:37 pm

That’s my favorite part Greg, no frosting. You can make the fruit pretty if you want to be fussy about it. 😉

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