Apple Upside-Down Cake
Apple Upside-Down Cake
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| Yield: | 8 to 10 servings |
Ingredients
Topping
- 2 medium apples
- 4 tablespoons butter
- 3/4 cup light brown sugar, firmly packed
- 2 tablespoons boiled cider or thawed apple juice concentrate
- 1/4 teaspoon ground cinnamon
- 1/2 cup light corn syrup
Cake
- 3/4 cup vegetable oil
- 1 cup brown sugar, firmly packed
- 2 tablespoons boiled cider or thawed apple juice concentrate
- 2 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 large apple, peeled and finely chopped
- 3/4 cup chopped pecans or walnuts, optional
Directions
1) Preheat the oven to 350°F. Lightly grease a 9" round cake pan at least 2" deep. Line the bottom with parchment, and grease the parchment.
2) Slice the top, including the stem, off one of the apples and set it aside before peeling and slicing the rest of the apples into 1/4" thick wedges.
3) Place the apple top, stem side down, in the middle of the pan, and overlap the rest of the apple wedges in a ring around it.
4) Prepare the topping by heating the butter, sugar, boiled cider, cinnamon, and corn syrup together over low heat, stirring until the sugar is dissolved.
5) Pour 1/2 cup of the syrup mixture into the prepared pan, and set the rest aside.
6) To make the cake: Beat the oil, brown sugar, boiled cider, eggs, spices, and salt together for 2 minutes at medium speed
7) Mix the flour with the baking soda, and stir it into the batter.
8) Add the chopped apple and nuts, and mix until just blended.
9) Drop scoops of the batter atop the apples in the pan, gently spreading to cover.
10) Bake the cake for 50 to 55 minutes, or until a cake tester inserted near the center comes out clean.
11) Remove the cake from the oven, and run a thin spatula around the edge to loosen.
12) Let the cake cool in the pan for 5 minutes, then turn it out onto a serving plate, bottom side up. Scrape out any sauce that remains in the pan, and spread it over the cake.
13) Reheat the reserved topping. If butter starts to separate as you reheat, add water by the teaspoon and stir until the butter rejoins the rest of the sauce.
14) Pour the sauce over the cake. Serve cake warm or at room temperature, with whipped cream if desired.
Yield: 8 to 10 servings.
Reviews
12/17/2011- I was surprised at how easy this cake was to make. I reduced the sugar in the batter by 1/4th because I was afraid with the carmel topping it might be too sweet. I'm glad I did because it was just right for my sweet tooth. Also, I specifically purchased the boiled apple cider from KAF for this recipe and it is amazing. The flavor is so intense. I can't wait to use it to make apple cider. The only reason why the recipe received 4 stars instead of 5 is because I reduced the sugar, but that's a matter of personal preference.
11/21/2011- Very simple and delicious. Made this with local Gravenstein apples, and it was amazing. The cake was moist and sturdy enough to stand up to the apples without being brick-like. I also liked that the cake had a bit of spice to it-most upside-down cakes are basic butter cakes without any special flavor. I would definitely make this again.
- 11/20/2011
- I baked this recipe as written and it looked exactly like the photo and tasted delicious. Unfortunately I decided the top looked a bit dry, so I poured the left over syrup on top of the warm cake. What was I thinking? The center of the cake turned to a gooey morass. DO NOT ATTEMPT THIS AT HOME! Serve the extra syrup on the side and all will be well.
- 11/10/2011
- What an absolutely delicious cake! It was even better the next day. My company was just nuts over it. I used concentrated apple juice and it was perfection! Thx again KAF..............you are the best!
- 10/30/2011
- baked it yesterday and loved it, but would like a finished product that is a bit less wet/soggy. any suggestions?
You may want to try a less juicy apple, or bake the cake slightly longer. Give us a call on the Baker's Hotline and we'll be happy to troubleshoot for you! ~Mel @ KAF
- 10/15/2011
- I made this for a potluck at work. This was a great finish to all the food. Moist and dense great flavor of the apples I used the boiled cider for the first time what a great addition for the flavor of the apples. Everyone wanted the recipe not to sweet.
- 10/14/2011
- I fixed this cake to take to a church social and everyone loved it! The recipe looks harder than it is.
- 10/12/2011
- This is a beautiful looking cake that actually tastes as good as it looks. I am about to start baking my second cake with this recipe. The first time I made it I only used about half of the syrup on the cake. The comments about the cake being too sweet scared me off using the entire amount. This time I will use it all. None of my tasters found the cake to be too sweet.
- 10/08/2011
- Amazingly moist and delicious with a serious YUM FACTOR! Now, of course, we added to that by putting a dollop of whipped mascarpone on top of each slice to serve it. ;o) Have just a wee piece and save some for breakfast with your coffee or tea ... mmmmmmmmmmm good!!!
- 10/07/2011
- This cake is wonderful! I made it for a family get together and it was a big hit. It is very moist and tasted great the next day. I think next time I will use a few more apple slices on top because I loved the taste of the apples. I used the apple concentrate but I will try the boiled cider later. Thanks for the beautiful pictures! You were right. I wanted to stab the computer screen with my fork. ;-)
