Apple Upside Down Cake
Updated Oct. 11, 2023
- Total Time
- 1 hour 15 minutes
- Prep Time
- 45 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons unsalted butter
- 4cups apples, preferably Greening or Cortland, peeled, cored and cut into slices ½-inch thick
- ¾cup dark brown sugar
- ½teaspoon cinnamon
- 3eggs, separated
- ¾cup granulated sugar
- 1tablespoon apple cider or apple brandy
- ¾cup sifted cake flour
- ¾teaspoon baking powder
Nutritional analysis per serving (8 servings)
303 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 2 grams dietary fiber; 38 grams sugars; 3 grams protein; 63 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt four tablespoons of the butter in a heavy nine-inch skillet, preferable cast iron and one that does not have a nonstick surface. The skillet must also have a handle that will withstand oven heat. Add the apple slices and saute over high heat for about eight minutes, until the apples are tender, beginning to brown but still hold their shape.
- Step 2
Remove the apples carefully, draining them. Set them aside. They should now be reduced to about two cups of apples. Melt the remaining butter in the skillet.
- Step 3
Tip the skillet so the sides are coated with butter. Add the brown sugar and cinnamon and stir over very low heat just until the sugar has dissolved. Spread the sugar mixture evenly over the bottom of the skillet.
- Step 4
Remove the skillet from the heat and arrange the apple slices in a pattern over the brown sugar mixture in the bottom of the skillet. Any slices that do not fit into the pattern can be scattered on top of the rest -they will not show.
- Step 5
Preheat oven to 350 degrees.
- Step 6
Beat egg yolks until thick, gradually adding the granulated sugar and beating till light and lemon colored. Stir in the cider or brandy.
- Step 7
Sift the flour with the baking powder and fold into the yolk mixture. Beat the egg whites until they hold peaks but are still creamy-textured and fold them in.
- Step 8
Spread the batter over the apples in the skillet. Bake 30 minutes. Unmold the cake onto a large platter and serve while still warm.
Private Notes
Comments
This is insanely delicious. My one piece of advice is, let the cake cool slightly, about 30 minutes (it will still be warm) before unmolding. Otherwise, it won't be as pretty on the plate as you'd like it to be. On the other hand, if you unmold too soon, the "cake" can be served as very hot apple pudding, and served that way it's too good to be legal.
Wonderful dessert. I used local Pink Lady apples. There is no easy way to measure 4 cups of apples so I ended up cutting 3 apples into slices (a bit smaller than 1/2"). They made a lovely pattern and then as the recipe said, thankfully, you can spread the rest on top of the pattern. It worked. 30 minutes in the oven, sat for 15, and then unmolded easily. I put it back into the slightly warm oven for 20 minutes before serving.
Seemed like such a good idea… but needs more precise instructions. I expected the brown sugar and butter to look pretty clear when the sugar is “dissolved” but this never happened and so I cooked the caramel too long, and after baking it was black and tasted burned. Also, the baking time will vary depending on the depth and width of your skillet, and whether your oven is convection. They should describe “done” - i should have trusted by eyes at 20 mins.
This took far too long to make. The cake was fine but the return on investment was simply not there.
Took 40 minutes to bake. An absolute nightmare to prepare, especially the brown sugar, which on the first go-round basically became concrete. The flour/yolk mixture was oddly tough and it was a bit of work to fold in the whites. Confused by the lack of salt, so I added some. But in the end: absolutely delicious. Will never make it again but I’ll always have the memory.
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