Spiced Apple Upside-Down Cake Recipe
This Spiced Apple Upside Down Cake is a delightful dessert that combines tender baked apples with warm spices like cinnamon and nutmeg, all topped with a caramelized brown sugar glaze. Perfect for autumn or any time you crave a cozy, flavorful cake, this recipe features a moist, spiced batter with finely diced apples folded in for extra texture and moisture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Topping
- ¼ cup unsalted butter (cut into pieces)
- ½ cup light brown sugar (packed)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large tart baking apples (peeled, cored, and sliced thin)
Cake
- 1 ½ cups cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅓ cup unsalted butter (softened)
- ½ cup granulated sugar
- ¼ cup maple syrup (or honey)
- 1 teaspoon vanilla extract
- 2 large eggs (room temperature)
- ⅓ cup apple cider (or apple juice)
- 1 cup tart baking apples (peeled, cored, and finely diced)
Instructions
- Preheat and prepare pan: Position the oven rack to the center and preheat the oven to 350ºF (175ºC). Spray a 9-inch round cake pan with non-stick spray, then line the inside bottom with a piece of parchment paper cut to fit. Lightly spray the parchment paper with non-stick spray to ensure easy release.
- Make the topping glaze: In a medium-sized pot over medium-low heat, combine butter, brown sugar, cinnamon, and nutmeg. Stir continuously and cook for 3 to 4 minutes until the mixture becomes creamy and lightly bubbles. Remove from heat immediately to prevent burning.
- Arrange the topping: Pour the warm glaze into the prepared cake pan. Gently tilt the pan to spread the glaze evenly across the bottom. Neatly arrange the thinly sliced apples side by side around the outer edge of the pan with tips pointing toward the center. Fill the middle with more slices, overlapping slightly, and gently press them down so they stick to the glaze.
- Prepare dry ingredients: In a small bowl, whisk together cake flour, baking powder, baking soda, salt, cinnamon, and nutmeg until fully combined. This ensures even distribution of leavening and spices.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This aerates the batter for a tender crumb.
- Add eggs and flavorings: Add eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then beat in the maple syrup and vanilla extract for sweetness and flavor depth.
- Combine batter: Add half the dry ingredient mixture to the wet mixture, mixing just until nearly combined. Stir in the apple cider, then add the remaining dry ingredients. Mix until just combined, scraping down the sides to incorporate all the flour. Avoid overmixing to keep the cake tender.
- Fold in diced apples: Gently fold the finely diced apples into the batter. This adds moisture and fruity texture to the cake.
- Assemble the cake: Carefully pour the batter over the arranged apple slices in the pan without disturbing their placement. Use an offset spatula to spread the batter evenly to the edges for uniform baking.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the cake is a rich golden brown and a wooden toothpick inserted into the center comes out clean, indicating doneness.
- Cool and invert: Let the cake cool on a wire rack for 5 minutes. Then, cover the top of the pan with a serving platter and carefully invert the pan and platter together to release the cake. If any apples stick to the pan or shift, gently reposition them on the cake.
- Final cooling and serve: Allow the cake to cool completely to room temperature before slicing to let the flavors meld and to ensure clean cuts. Serve as is or with a dollop of whipped cream or vanilla ice cream if desired.
Notes
- Use tart baking apples like Granny Smith for balanced sweetness and good texture in the topping and cake.
- Maple syrup can be substituted with honey for a different flavor profile.
- Ensure eggs are at room temperature to help achieve a smooth, airy batter.
- Do not overmix the batter after adding flour to prevent a dense cake.
- Line the pan with parchment and spray well to prevent the sticky glaze from making the cake hard to release.
- Serve the cake at room temperature for best flavor and texture.
