upside down apple cake

I grew up baking pineapple upside down cakes every year for my Dad’s birthday. He loves that cake. It’s his favorite. But I came across this idea in a cooking magazine, waiting in line at the market. Upside down apple cake? I had honestly never even heard of it. I knew immediately that I had to go home and try it! And try I did. It came out beautifully the very first time! No multiple tests here…just the once and it was fantastic! The cake is barely sweet and covered with a caramel-y-apple topping. It has two pounds of apples on top so the cake is a little denser than a traditional pineapple upside down cake to stand up to that weight of the apples but just as good. Because it is so evenly balanced and not too overly-sweet, you can really serve this for breakfast if you’d like. With some bacon on the side, it’d be great! With whipped cream and ice cream, it becomes a great ala mode for dessert. Either way, I’m sure you’ll agree, this cake is a crowd pleaser.

Upside Down Apple Cake

Serves 8.

This can be served at breakfast, brunch or dessert with vanilla ice cream!

And make extra! It’s fabulous at room temperature for a midnight snack!

½ stick butter, cut into pieces

2 Granny Smith apples

2 Golden Delicious apples

2/3 cup brown sugar

1 lemon, juiced

1 cup flour

1 tablespoon cornmeal (optional, but I think it adds an earthy texture)

1 teaspoon baking powder

½ teaspoon salt

¾ cup sugar

¼ cup brown sugar

2 eggs

6 tablespoons butter, melted and cooled slightly

½ cup sour cream

1 teaspoon vanilla

Butter or grease the bottom and sides of a 9” round, non stick cake pan and set aside. Preheat oven to 350˚.

Peel and core all four apples.

Halve apples from pole to pole. Cut two apples into ¼ inch-thick slices and set aside. Cut remaining two apples into ½ inch-thick slices and set aside.

Heat the ½ stick of butter in a large skillet over medium high heat, until foaming. Add the ½ inch-thick apple slices and cook, stirring occasionally until apples begin to caramelize, about 6 minutes. Add ¼ inch-thick apple slices, brown sugar, and lemon juice and continue cooking, stirring to coat, about 1 minute longer. Transfer mixture to prepared pan and lightly press into an even layer. Set aside.

Meanwhile, whisk flour, cornmeal, baking powder, and salt in a mixing bowl and set aside. Whisk sugar, brown sugar, and eggs together in another bowl until thick, about 45 seconds. Slowly whisk in melted butter until combined. Add sour cream and vanilla. Add flour mixture and whisk until just combined.

Pour batter over apples and spread out evenly.

Bake until cake is golden brown, 35 minutes. Cool cake for about 20 minutes and invert onto serving platter. Serve warm or at room temperature!