Recipe Detail

Upside-Down Apple Cake

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Number of Servings:


  1. 1/3 cups - unsalted butter cut up
  2. 6 - small red cooking apples
  3. 1/3 cups - brown sugar packed
  4. 1 1/3 cups - all-purpose flour
  5. 2/3 cups - granulated sugar
  6. 2 teaspoons - baking powder
  7. 1 teaspoons - ground ginger
  8. 1 teaspoons - ground cinnamon
  9. 2/3 cups - milk
  10. 1/4 cups - butter softened
  11. 1 - egg
  12. 1 teaspoons - vanilla extract
  13. - ice cream optional


Heat oven to 350. Place cold butter in a 9x9x2-inch baking pan. Place in 350 degree oven for about 5 minutes or until butter is melted. Meanwhile, halve apples and remove stems. With a melon baller or small spoon, scoop out apple cores. Sprinkle brown sugar over melted butter and stir. Arrange 9 apple halves in butter mixture, cut sides down. Return to oven and bake 10-15 minutes or until bubbly.

Meanwhile, peel and coarsely shred remaining 3 apple halves; set aside. In a medium bowl, combine flour, granulated sugar, baking powder and spices. Add shredded apple, milk, softened butter, egg, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Spoon batter gently over apples in pan, spreading evenly (some apple may still be exposed and some butter mixture may come to the surface).

Bake at 350 for about 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 5 minutes. Loosen edges and invert onto serving platter. Spoon any topping left in pan over the top of cake. Cool about 20 minutes; serve warm with ice cream.


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