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  • Traci Hatchett

Apple Upside-Down Cake Recipe

Caramelized apple topping is the feature of this cake. Easy to make and perfect for Fall!

This apple upside-down cake is another dessert that I used the apples that we picked during our family apple picking event a few weeks ago.

This cake screams Fall with the apples, cinnamon & vanilla ingredients. It has the density of pound cake and can be eaten on it's own or topped with whipped cream or vanilla ice cream. Yum!!




  • 1/4 cup unsalted butter melted

  • 1/2 cup light brown sugar packed

  • 1/2 teaspoon ground cinnamon

  • 2 medium apples peeled, cored, and sliced thinly


  • 1 and 1/2 cups all-purpose flour (spooned and leveled)

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1/2 cup unsalted butter softened to room temperature

  • 2/3 cup granulated sugar

  • 2 large eggs room temperature

  • 1 teaspoon vanilla

  • 1/2 cup milk or buttermilk room temperature (I typically use buttermilk)


1. In a large mixing bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.

2. In a separate mixing bowl, beat the butter and sugar with an electric mixer for 3 to 4 minutes for until light and fluffy. Add the eggs one at a time, mixing well after each one, Then mix in the pure vanilla extract. Stop and scrape down the sides of the bowl if needed and mix again.

3. Add the dry ingredients on low speed in three additions alternating with the milk, beginning and ending with the dry ingredients. Mix in each addition until just combined, making sure not to over mix the batter.

4. Pour the batter into the cake pan on top of the sliced apples.

5. Bake for 35 to 40 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.

6. Remove from the oven and allow to cool for about 10 minutes in the pan, then flip the cake out of the pan and onto a cooling rack to cool completely.

NOTE: The best apples to use for this cake are Empire, Honeycrisp, Fuji, or Granny Smith. I used Empire.


I do hope that you try this recipe during the Fall and holiday seasons - you and your guests are in for a treat if you do!

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