Apple Upside Down Cake
Nothing says fall like a warm spiced apple dessert, and this Apple Upside Down Cake will definitely impress – it’s so incredibly rich and delicious.
Cook: 40 minutesTotal: 40 minutesDifficulty: Medium
- 1⁄2 cup unsalted butter (1 stick)
- 3⁄4 cup light brown sugar, packed
- 2 small Granny Smith apples
- 1 cup all-purpose flour
- 3⁄4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 pinch salt, optional and to taste
- 1 large egg
- 3⁄4 cup buttermilk
- 1⁄2 cup applesauce
- 1 tablespoon vanilla extract
- Preheat oven to 350°F.
- Using a 9” cast iron skillet, melt butter over medium heat until bubbly. Sprinkle brown sugar evenly over melted butter. Do not stir, but allow to sit over heat for just a minute until it starts to dissolve. Remove from heat.
- Peel the apples, cut them in half, and remove the seeds and stem portion. Set them face down on a cutting board and cut the halves into thin slices while maintaining the original shape. Gently place these apple slices in a circular spoke pattern in the butter and brown sugar mixture.
- To make the cake batter, combine the flour, sugar, baking powder, cinnamon, and salt in a medium sized bowl. Set aside.
- Separately, mix together egg, buttermilk, vanilla, and applesauce. Add this wet mixture to the dry mixture and stir just to combine. Do not over mix – this will be very similar to pancake batter.
- Pour over apple pieces taking care not to change their position.
- Bake in preheated oven until golden brown, about 40 minutes. Remove from oven and allow to cool slightly before inverting onto plate.
- Store in airtight container. Best if eaten within 1-2 days as apples will brown over time.