Apple Upside-Down Cake

When you’re done with this recipe, let the cake cool for 5 minutes before loosening the edges with a knife.

When you’re done with this recipe, let the cake cool for 5 minutes before loosening the edges with a knife. Place a serving plate over the cake and quickly invert the pan, letting it sit upside down for a moment. Then shake the pan loose and pull it away.

[ingredients-list title=”Ingredients” serving_size=””]

  • 1 1/2 sticks unsalted butter, softened, plus extra for greasing the pan
  • 1/3 cup brown sugar
  • 2 tablespoons pure maple syrup
  • 2 large, crisp apples, such as Granny Smith — peeled, cored and cut into 1/2- to 1-inch cubes
  • 1/2 cup coarsely chopped hazelnuts or almonds


  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon ground cardamom or cinnamon
  • Salt
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup buttermilk


[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ] Preheat the oven to 350°F. Butter a deep (at least 2 inches) 9-inch round cake pan. In a medium saucepan, melt 4 tablespoons of the butter. Add the brown sugar and maple syrup and stir over medium heat until the sugar bubbles. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Remove the pan from the heat and stir in the apples, nuts, lemon juice, cardamom and a pinch of salt. Spread the mixture over the bottom of the prepared cake pan. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] In a medium bowl, whisk together the flour, baking powder and 1/4 teaspoon of salt. Set aside. In a mixer fitted with a paddle attachment, beat the remaining 8 tablespoons of butter just until smooth. Add the granulated sugar and beat on medium speed until light and fluffy, about 2 minutes. Add the eggs, 1 at a time, and beat until incorporated. Mix in the vanilla. Reduce the mixer speed to low and add the flour mixture to the batter in 3 parts alternating with the buttermilk in 3 parts. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Mix until the ingredients are just combined. Turn off the mixer and finish mixing the batter by hand with a large rubber spatula until the flour is fully incorporated. [/step-item]

[step-item number=”5″ image_url=”” title=”” ] Drop the batter by spoonfuls onto the apple-nut mixture and spread to fill the pan. Don’t worry if the layer of batter is uneven; it will even out during baking. [/step-item]

[step-item number=”6″ image_url=”” title=”” ]Slide the cake into the oven and bake until golden and the center springs back when lightly touched, about 35 minutes. [/step-item]

[step-item number=”7″ image_url=”” title=”” ] Let the cake cool on a wire rack for about 5 minutes, then flip the pan over onto a serving plate. Let the cake sit upside down for a moment, then pull the pan away. Serve warm or at room temperature. Serves 8.[/step-item]


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Originally Published in Reader's Digest