Fall baking is perhaps my favorite baking of the year. I could get lost in a magical world of cinnamon, baked apples and cooling pie crust. Fall is my season.
Unlike the other seasons, which all have their perks, the smells and tastes of this season give me comfort like no other. They make me nostalgic for some dreamy idea that I have in my mind’s eye and seem to make that dream come true with each bite.
This Apple Upside Down Cake is one of those desserts that combines the magic of the season for me. While it bakes you can smell the apples and cinnamon caramelizing and as they do they sort of melt into the cake that’s soft and full of flavor from vanilla, nutmeg and of course, more cinnamon.
With each bit my Apple Upside Down Cake will give you comfort and warmth. I like to top it off with some homemade whipped cream or vanilla ice cream to round in all out with some creamy goodness. But you can surely eat it without that too. The only companion that’s truly necessary is a fork. 🙂
Fall and beyond
Oh and don’t let the fact that I’m categorizing it as a fall dessert bother you. Apples are in season now, and I literally live off a street named Fruit Ridge that celebrates our area’s small farmers. But, the flavors in my Apple Upside Down Cake are perfect to take you into the winter season too.
Since apples are one of the fruits most people can find year-round, this dessert is perfect for the holidays. This includes cold, dark Januarys too. Might as well bring some of that fall magic with you into the starkness that can be January – especially in Michigan.
Apple Upside Down Cake
- 1.75 cups flour
- 1.5 cups sugar
- 1.5 tsp. baking powder
- 1 Tbsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 cup milk
- 1/2 cup sour cream
- 3 eggs
- 1 stick of butter, salted and room temp If the butter isn't soft enough you can melt it in the microwave for 15 seconds. Just make sure it isn't hot.
- 3/4 Tbsp. vanilla extract
Apple topping ingredients
- 5-6 apples, peeled and chopped into about 1/2 inch cubes
- 1/2 stick butter, salted
- 3/4 cup light brown sugar, packed
- 1 Tbsp. maple syrup
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- Optional: Lemon and water bath to keep the apples from browning.
Homemade Whipped Cream
- 2 cups of heavy cream, cold
- 3/4 cups of powdered sugar
- 1/2 Tbsp. of vanilla extract
- Preheat your oven to 350.
- Mix together all your dry cake ingredients and mix well.
- Add your milk, eggs, sour cream, butter and vanilla. Mix with a hand mixer on medium. Set aside.
- Peel and chop 5-6 apples into 1/2-inch pieces.
- In a saucepan over medium heat, add butter for apple topping, brown sugar and maple syrup. Combine well.
- Add in chopped apples (if you added them to the water bath, make sure they are well drained), cinnamon and nutmeg. Bring to a boil and then simmer for about 10 minutes.
- Grease a 9-inch round cake pan with butter. I've found that butter works the best for this.
- Add your apple mixture to the pan and make sure the apples cover the bottom of the pan and that they're relatively even.
- Add the cake mixture slowly on top of this. Make sure that the cake mixture is even.
- Add to the oven for 50 minutes. You can check with a toothpick when the time is up. If you think it needs more time you can give it another 5 minutes.
- Remove from oven and let cool completely. You can see in the video I didn't let it cool for time's sake but if you have the time, do it.
- Once cooled, take a knife and go around the cake to make sure the sides aren't sticking. This is very important.
- Then, add a plate or cake stand to the top of the pan and flip it over.
- Carefully remove the pan to reveal the cake.
- For the homemade whipped cream, add all your ingredients together and use a hand mixed to blend them for about 10 minutes. You can also heat up the cake and top it off with ice cream!
- Feel free to sprinkle a little more cinnamon on top of that. 🙂
For more recipes from Sugar Maple Farmhouse, click here.