Twist Apple Upside Down Cake
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A spiced apple upside down cake with a twist—brown butter replaces plain butter in the topping, adding depth. Slightly adjusted sugar amounts for balanced sweetness. Steps reordered for better layering and timing. Sensory cues prioritized over strict minutes—watch for caramelizing sugar and soft apples before covering with batter. Baked until toothpick clean and edges pulling from pan. Serves eight; calorie count moderate with classic warm cinnamon and nutmeg sparking the aroma.
Prep:
25 min
Cook:
45 min
Total:
Servings:
8 servings
#Apple dessert
#Upside down cake
#Brown butter
#Cinnamon nutmeg
#Baking tips
#Caramelized fruit
Apple upside-down cake—always tricky timing sugar topping and batter balance. Tried simple butter topping; burned once. Brown butter swap? Game changer. Brings warm nutty aroma, deep caramel tones, richer flavor. Apple layering important; neat circles trap juices, making apple layer tender but not mushy. Patience during flipping key—hot pan risks tears, cold means stuck mess. This one walks the line. Cinnamon stays but nutmeg sneaks in—adds complexity. Sugars trimmed down a bit, buyers remorse on overly sweet versions. Bake slower than usual; hot sugar burns fast. Smell tells you when caramel’s ready—bubbly, dark amber, luscious. When cake’s golden crust cracks, test toothpick and edges pulling from pan. Cooling lets juices firm up. Always a crowd pleaser with that sticky caramel-apple crown.
Ingredients
- Sugar 3/4 cup for topping
- Unsalted butter 6 tablespoons—use brown butter for topping
- Ground cinnamon 1 teaspoon
- 2 large apples, peeled and thinly sliced—for layering
- Unsalted butter 1/2 cup (1 stick), softened—for batter
- Packed light brown sugar 1/3 cup, for batter
- Granulated sugar 1/4 cup, for batter
- 1 large egg
- Pure vanilla extract 1 teaspoon
- Whole milk 1/3 cup
- All-purpose flour 1 1/2 cups
- Baking powder 1 1/2 teaspoons
- Salt 1/4 teaspoon
- Ground nutmeg 1/4 teaspoon—added twist for batter
About the ingredients
Brown butter is essential for topping instead of plain butter here—improves depth, aroma, prevents quick burning in oven. Use unsalted butter throughout to control salt levels. Apples choice matters; tart firm apples like Granny Smith or Honeycrisp resist mushiness but yield enough softness. Thin slices layer better, promote even caramelization. Vanilla extract crucial for sweet balance. Nutmeg subtle but perceptible—don’t skip. Milk adds moisture; whole milk preferred but sub with buttermilk for tang. Flour is all-purpose; cake flour possible but slightly heavier crumb here is good. Sugar slightly lowered from original; caramel topping balance avoids overwhelming sweetness. Cinnamon truthfully indispensable, but measure suits personal taste. Salt: just a pinch to highlight flavors; omit aftercare could dull batter. Keep ingredients at room temp, eggs especially, for proper creaming and emulsification.
Method
- Preheat oven to 345°F. Lower than standard to avoid over-browning sugar topping too fast.
- Brown butter in small pan over medium heat, watching closely, bubbling and nutty smell forms; pour into 9-inch round cake pan. Swirl to coat bottom evenly.
- Sprinkle sugar and cinnamon evenly over hot brown butter. Let sit a minute; sugar melts slightly, smells rich and caramelized.
- Arrange apple slices in concentric circles atop sugar mixture—start outer edge, overlap neatly working inwards, tighter layers prevent gaps where batter could seep in.
- In large mixing bowl, cream softened butter, brown sugar, and white sugar together on medium-high speed until light and fluffy—about 3 minutes. Scrape bowl sides often.
- Beat in egg fully; then add vanilla and milk, mix briefly to combine.
- Whisk flour, baking powder, salt, and nutmeg in separate bowl thoroughly.
- Add dry ingredients to wet in two batches, mixing just until no dry flour streaks remain. Don’t overmix; avoids tough crumb.
- Pour batter gently over apple layer. Spread evenly, but don’t disturb fruit placement.
- Bake 42 to 47 minutes. Look for edges pulling from pan; top golden with cracked surface. Insert toothpick into center; clean means done.
- Remove from oven; cool 7 to 10 minutes. Test pan temperature with fingertips before flipping. Run thin knife around sides to separate cake from pan; flipping while warm prevents sticking.
- Invert onto serving plate quickly and lift pan. Apples glossy and caramelized on top.
- Cool further before slicing to prevent apples slipping off slices.
Cooking tips
Start with brown butter topping—wait for classic nutty aroma and tiny brown specks in butter (clarity but not burnt). Pouring into springform or parchment lined pan helps release later. Sugar and cinnamon distributes caramel flavor; sprinkle evenly or risk dense burnt spots. Apple slices must be thin—not paper but no chunk; thick slices bake unevenly—some raw, some mush. Arrange with purpose—overlapping but avoid gaps. Cream butter and sugars well; lightness here impacts final rise and crumb. Careful folding dry ingredients—over mixing develops gluten, toughens cake. Pour batter cautiously on apples; don’t disrupt arrangement or drip between layers too much, which can create drying. Oven temp moderate—slightly lowered prevents early topping burn. Look for classic signs: edges pulling, tops golden and cracked, toothpick test clean. Cooling time crucial—too hot to flip and cake smashes, too cold and topping sticks. Knife around edges essential for neat release. Flip with confidence; serve warm but not hot. Texture with tender crumb and caramelized apples on top, the hallmark. Adjust baking time ±5 minutes based on how apple softness and caramelization progresses. Use toothpick and look for bubbling sugar around edges as cues.
Chef's notes
- 💡 Brown butter makes all difference. Watch for tiny brown specks—clear but not burnt. Aroma deep, nutty has to be right. Ready when smell changes, not just color. Pour hot into pan so sugar melts evenly. Skip if butter too cold.
- 💡 Apple slices must be thin but not paper thin. Thick? Raw patches; thin? Hold shape, caramelize evenly. Arrange overlapping—circle from outside inward. Avoid gaps, batter seeps, dries fruit out. Getting this right saves texture issues later.
- 💡 Cream butter and sugars well—light and fluffy matter. Scrape bowl sides frequently. Timing here affects crumb texture. Egg fully beaten before vanilla and milk added keeps batter stable. Overmix flour later ruins softness—stop as soon as no dry streaks.
- 💡 Sugar and cinnamon sprinkle over butter, evenly spread or risk burnt gritty parts. Let sit till sugar melts a bit, smells like caramelizing. Don’t rush; smell tells you when ready. Oven at 345°F lowers burn risk, longer bake leads to better caramelization.
- 💡 Flip timing matters. Warm pan easier to flip without tearing apples, but too hot means sticky mess. Thin knife around edge first. Test pan temp with fingers. Cool longer if unsure. Doesn’t slice well too hot; apples slip off edges if too warm after flipping.
Common questions
Can brown butter be skipped?
Butter regular? Sure, but flavor flat, topping burns fast. Lower oven temp if plain. Watch sugar carefully. Brown butter adds nuttiness but needs careful heat control.
Which apples work best?
Firm, tart choices like Granny Smith or Honeycrisp. Hold shape, soften evenly, avoid mush. Sweeter types risk overly soft layers. Slices should caramelize, not collapse. Slice thickness impacts bake time, texture.
Batter too thick or thin?
Thick if flour too much or overmixed. Stops rising, dry. Thin means under flour or eggs off. Mix dry ingredients separately, fold gently. Too much mixing hurts. Check batter flow before pouring gently.
How to store leftovers?
Wrap tightly, fridge preferred. Keeps moisture, slows mold. Rewarm in low oven or microwave with cover. Freezing possible too but slight texture loss after thaw. Not ideal long term but fine 2-3 days fridge.
