Upside-Down Apple Cake

Upside-Down Apple Cake
Servings: 9 Prep 25 mins Cool 25 mins Bake 350°F 55 mins


  • 1/3 cup cold unsalted butter, cut up
  • 6 very small red cooking apples (1 1/4 to 1 1/2 pounds total)
  • 1/3 cup packed brown sugar
  • 1 1/3 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 2/3 cup milk
  • 1/4 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • Ice cream (optional)

Make It

1. Heat oven to 350 degrees F. Place cold butter in a 9 x 9 x 2-inch baking pan. Place in 350 degrees F oven for about 5 minutes or until butter is melted. Meanwhile, halve apples; remove stems. With a melon baller or small spoon, scoop out apple cores. Sprinkle brown sugar over melted butter; stir. Arrange 9 apple halves in butter mixture, cut sides down. Return to oven and bake 10 to 15 minutes or until bubbly.

2. Meanwhile, peel and coarsely shred remaining 3 apple halves; set aside. In a medium bowl combine flour, granulated sugar, baking powder and spices. Add

3. shredded apple, milk, 1/4 cup 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).

4. Bake at 350 degrees F 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.

Nutrition Facts

Servings Per Recipe: 9; Amount Per Serving: cal. (kcal): 313, Fat, total (g): 13, chol. (mg): 56, sat. fat (g): 8, carb. (g): 47, fiber (g): 2, pro. (g): 3, sodium (mg): 157, Percent Daily Values are based on a 2,000 calorie diet.