Cake: Cinnamon Apple Upside Down

It’s truly no secret that I’m a big fan of all things dessert.

I’m an even bigger fan of all desserts that are upside-down cakes. This cake is my fall version that consists of tender sliced apples in cinnamon sugar glaze baked in one pan under a tender cinnamon and vanilla cake. Once turned up-side down the apples are now the stunning decorative top and are sticky and glossy.

If this cake doesn’t get you in the mood for fall, I don’t know what will.

For this Apple Cinnamon Cake Set out:

for the glaze:

• apples – I recommend using honeycrisp, granny smith or golden flavor-packed apples.
• melted butter – Helps liquify the sugar to create a glaze.
• light brown sugar – Adds sweetness and will get syrup while baking.
• ground cinnamon – Lends a distinct warm and woodsy flavor.
• fine salt – enhances the flavors in the glaze.

for the cake:

• unbleached all-purpose flour – The base for the cake batter.
• granulated sugar (white) – For sweetening and flavor.
• baking powder –Will create lightness in the batter, which makes it rise.
• cinnamon – Lends a distinct warm and woodsy flavor.
• nutmeg – Warm, aromatic with subtle hints of clove.
• fine salt – Helps balance the sweetness and enhances all the flavors in this cake.
• large eggs – Adds richness and flavor.
• pure vanilla extract – Adds warmth and enhances all of the other flavors in this method.
• milk – Any milk should work, however I prefer whole milk.
• unsalted butter (melted) – Adds richness and flavor.

Preheat your oven to 350°. Then grease and line a 9-inch cake pan with parchment paper and set aside.

It’s pretty simple, all you need is parchment paper and a pencil. Here is my step-by-step tutorial!

In a medium bowl, pour in 1/4 cup melted unsalted butter, 1/2 cup light brown sugar, 1/2 teaspoon ground cinnamon and a pinch of fine salt.

Stir until combined, breaking up any clumps of brown sugar.

Spread the brown sugar butter mixture in the bottom of you prepare pan. This will act as the glaze when you invert the cake onto a platter.

Halve, core and slice 2 medium apples roughly 1/4-inch thick. For this method, I recommend using either honeycrisp, golden satisfying or Granny Smith. I also like to leave the skin on, I think it’s prettier that way.

Arrange the apples, slightly overlapping, on top of the brown sugar butter mixture. You might not use all the apple slices. I usually only snack on what’s leftover.

In a large mixing bowl, measure and add in 1-1/2 cups unbleached all-purpose flour, 3/4 cup granulated sugar, 1-1/2 teaspoons baking powder, 1/2 teaspoon cinnamon, 1/4 teaspoon ground nutmeg and 1/2 teaspoon fine salt.

Whisk thoroughly until combined and scoot off to the side for a minute.

Then, using the same bowl that was used for the glaze; crack in 2 large eggs and add 1-1/2 teaspoons of vanilla extract. Lightly beat the vanilla with the eggs.

Pour in 1/2 cup of milk.

Whisk to combine.

Pour the wet ingredients in to the dry. Use a spatula and mix until the dry ingredients are simply about incorporated into the wet.

Pour in 1/2 cup (1 stick or 8 tablespoons) melted unsalted butter.

Stir until incorporated.

Pour the cake batter over the sliced apples.

Using an offset spatula, spread the batter out evenly. Bake the cake on the middle rack of your preheated 350° oven for 35 to 40 minutes or until a toothpick or cake tester comes out clean.

To invert, place a cake stand, plate or platter over top of the apple cinnamon cake and (wearing oven mitts if the pan is hot of course) flip. phew!

Slowly lift the pan off of the cake in order to allow the glaze to drip back onto the cake.

Slice.

And serve still slightly warm.

Enjoy! And if you give this Cinnamon Apple Upside Down Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!