Apple Upside-Down Cake
Delicious apple upside-down cake
Servings: 6
Ingredients
- 8 tbsp (1 stick or ½ cup) unsalted butter, room temperature (divided 2 tbsp & 6 tbsp)
- 1½ cup white granulated sugar (divided ½ cup & 1 cup)
- 1 lb apples (about 4 medium), peeled, cored, cut into wedges about 1" thick
- 1½ cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 tsp vanilla extract
- 2 large eggs
- ⅓ cup milk, room temperature
Instructions
- Preheat oven to 350℉. Line bottom of cake pan with parchment paper, grease the sides with non-stick spray.
- Sauce & Apples: Melt 2 tbsp butter in a saucepan on medium heat. Add ½ cup of sugar and cook until sugar dissolves and mixture turns golden brown, stirring occasionally, about 5 minutes. Add apple wedges to the saucepan, gently mix. Cover and cook until apples release their juices, about 5 minutes. Uncover and cook until apples are tender and caramel thickens, stirring occasionally, 10 minutes more. The mixture might get lumpy and crystallized, if so, increase the heat and stir a bit longer.
- Pour sauce and apple mixture into the cake pan, carefully arranging the apples in a nice concentric pattern with a fork (mixture is hot). Place pan in the fridge while preparing the batter.
- Batter: In a small bowl, whisk together flour, baking powder, nutmeg and salt. Set aside. In a large bowl, beat 6 tbsp butter until creamy. Add 1 cup of sugar, beat until creamy. Beat in vanilla and eggs.Pour the flour mixture into the wet mixture, and slowly mix in the milk. Don't over-mix.Pour batter over the apples in the cake pan.
- Bake at 350℉ until top is golden and a knife comes out clean, about 40 minutes. Cool cake in the pan for only 10 minutes. Loosen the sides of the cake with a knife and invert the cake on your serving platter, remove the parchment paper. Cool for 15 minutes before serving.