Upside Down Apple Cake
Yields 10
Have you ever had an Upside Down Apple Cake? Enjoy this delicious and traditional Apple Upside down cake today.
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Apple Topping
  1. 2 large medium apples, peeled, cored and sliced into thin wedges
  2. 2 teaspoon fresh lemon juice
  3. 2 tablespoons almonds, slivered
  4. ¼ cup unsalted butter, softened
  5. 1 cup light brown sugar, firmly packed
  6. 2 tablespoons boiled cider
  7. ¼ teaspoon ground cinnamon
  8. ¼ teaspoon apple pie spice
  9. 1/3 cup honey
  1. ¾ cup unsalted butter, melted
  2. 1 cup light brown sugar, firmly packed
  3. 3 large eggs
  4. 3 tablespoons boiled cider
  5. 2 teaspoons vanilla extract
  6. 1 cup all-purpose flour
  7. ½ cup whole wheat flour
  8. 1 teaspoon baking soda
  9. 1 teaspoons ground cinnamon
  10. ½ teaspoon nutmeg, grated
  11. ½ teaspoon apple pie spice
  12. ¼ teaspoon nutmeg, grated
  13. ½ teaspoon coarse salt
  14. pinch of salt
  15. 1 large apple, peeled, cored and finely chopped
  16. ¾ cup almonds, lightly toasted and chopped
  1. Preheat oven to 350°F. Brush a 10-inch springform pan with additional melted butter. Line with baking paper, allowing excess to hang over pan rim. Brush paper with melted butter. Set aside.
Apple Topping
  1. Arrange apple wedges in concentric circles over baking paper lining at the bottom of pan. Sprinkle with lemon juice. Top with almond slivers. Set aside. (Chill, if desired.)
  2. Combine together butter, light brown sugar, boiled cider, cinnamon, apple pie spice and honey in a pan. Cook over medium-low heat until sugar is melted, stirring frequently. Remove from heat. Carefully pour 2/3 cup of the caramel mixture over apples, set the rest aside.
  1. Combine together melted butter and light brown sugar. Beat over medium speed until fluffy.
  2. Break eggs in a separate bowl. Beat until frothy and pale. Gradually pour over butter mixture, beating continuously until blended. Beat in boiled cider and vanilla.
  3. Combine together flours, baking soda, cinnamon, nutmeg, apple pie spice, nutmeg and salt. Sift once. Stir sifted ingredients into butter mixture until just incorporated. Fold in chopped apples and almonds.
  4. Carefully spoon batter over apples and nuts in pan. Spread carefully. Bake for 50 to 60 minutes or until tester inserted in cake comes out clean.
  5. Allow to cool slightly in pan for 10 minutes. Run a thin knife around sides of pan to loosen cake. Turn out onto a serving plate, bottom side up. Scrape any caramel remnants from bottom of pan and spoon over cake.
  6. Reheat reserved caramel sauce. Stir in ½ teaspoon lemon juice if butter begins to separate from the rest of the sauce. Simmer for 1 minute and remove from heat. Pour over cake. Cut cake into wedges before serving.
  1. You may also use a 12-cup Bundt pan or tube pan for this recipe. Make sure to butter pan generously and lightly dust with light brown sugar since baking paper is not applicable for these pans.
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