I’ve been thinking about an apple upside down cake for some time now and finally decided to give it a whirl before my daughter and her family left the States to return to England. Oh, and since they are flying out today, last night was THE night……………….
So we go downstairs with their sleep-laden eyes as big as saucers as we reach the table. We enjoy warm milk or hot chocolate in the winter or perhaps a fruity smoothy in the summer. There’s always a bit of sweet treat…. not too much to cause angst to their dear mom, and something fun to do. Last summer we went out on the porch and lit sparklers. This time we set off party poppers. Papa joined us this time and documented the fun with his camera.
I served the Apple Upside Down Cake with a tiny spritz of whipped cream and it was a big hit with the girls as well as with the rest of the family for dinner last night. For the family I served it with a drizzle of Ridiculously Easy Caramel Sauce, which was a perfect complement.
It’s a simple cake to put together. I used my Best Ever Yellow Cake recipe which is from Cook’s Illustrated. It’s one of those cakes that is honestly as easy as a cake mix. You just throw everything in the mixer bowl, beat for thirty seconds, bake…and voila! – just like the name says – the best ever (also light and moist) yellow cake! Whether you decide to have a middle of the night party or just want something easy, fun and delicious to serve to your family and/friends, this yummy cake is definitely a recipe you’ll want to have in your cool weather collection!
P.S. I didn’t show any pictures of Grammy because you would NOT want to see me in the middle of the night!! 🙂
For the apple topping:
6 tablespoons butter
½ cup brown sugar, packed
1 teaspoon cinnamon
2 large apples, peeled, cored and thinly sliced, I like to use Golden Delicious but Fugi, Braeburn or your favorite baking apples would also work well
½ cup dried currants or raisins, optional
For the cake batter:
3 cups all-purpose flour
2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), room temperature
1 cup buttermilk, room temperature
2 large eggs, room temperature
4 large egg yolks, room temperature
1 tablespoon vanilla extract or vanilla bean paste
1. Preheat oven to 350˚F. Adjust oven rack to middle position.
2. Melt butter in a medium non-stick skillet. Add brown sugar and cinnamon and stir until well combined. Add apples and cook for two minutes until apples are just beginning to soften. Remove from heat and allow to cool.
3. Spray a 9-inch cake pan generously with baking spray. Sprinkle raisins or dried currants over bottom of pan. Arrange apples, slightly overlapping and beginning at the center and finishing at the outermost edges of the pan. The entire bottom of the pan should be covered with the apples. Pour any remaining syrup from the pan evenly over the apples.
4. For the cake, whisk together flour, sugar, baking powder, and salt in bowl of a standing mixer fitted with a paddle attachment. Add butter, buttermilk, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
5. Pour the batter over the apples and gently spread to the edges of pan. Be careful to not disturb the apples. Bake until golden and a toothpick or skewer inserted into center comes out clean, about 25 minutes. Check after 20 minutes as every oven is different.
6. Invert the cake onto a serving platter and allow to let rest upside down on platter for 10 minutes before removing pan. Serve warm with a dollop of whipped cream and expect rave reviews! We also like a drizzle of Ridiculously Easy Caramel Sauce with this cake.