High Altitude Apple Upside Down Cake
Apple upside down cake, made with honey crisp apples baked in a caramel sauce of butter and brown sugar, with a layer of moist and fluffy spice cake.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9 Inch Round Cake Pan
Ingredients
- ¾ cup light or brown sugar
- 6 tbsp unsalted butter, softened to room temperature
- 1 lb honey crisp apples (2 large apples or 3-4 small apples)
- 1 ¾ cups cake flour or all purpose flour, fluffed, spooned and leveled
- 1 cup granulated sugar
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 ¾ tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup whole milk
- ⅓ cup sour cream
Instructions
Getting Ready
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Grease a 9 inch round cake pan pan with non-stick baking spray and line the pan with parchment paper. Spray the paper, too.
Apple Layer
- Use a fork or pastry cutter to smash together the brown sugar and softened butter (6 tbsp), then press the mixture into the bottom of the prepared pan.
- Core the apples, then thinly slice them. Arrange the apple slices over the butter and brown sugar mixture.
Cake Batter
- In a bowl, sift together the flour, sugar, baking powder, salt and spices, then whisk until evenly distributed.
- Add the melted butter, eggs, vanilla, milk and sour cream, and whisk into a thick batter.
- Spread the batter evenly over the apples.
Bake
- Bake for about 55-60 minutes, until a sharp knife or cake tester inserted in the center of the cake comes out clean.
- Cool the cake in the pan for 20 minutes, then invert onto a plate or cake pedestal, so that the apple slices are on top. Carefully remove the parchment paper.
- Serve the cake warm or at room temperature, with freshly whipped cream or ice cream.
Notes
After cooling the cake completely, it should be covered and stored at room temperature for up to 1 day, or in the refrigerator for up to 3 days.
To soften the cold cake, reheat individual slices in the microwave at 50% power for 20-30 seconds.
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