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Apple Upside Down Cake
Apple Upside Down Cake
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Upside Down Apple Cake: Sweet caramel sauce drizzled over apple wedges baked in a delicious cornmeal batter.
Ingredients:
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 1/4 cups white granulated sugar divided (1/2 cup and 3/4 cup)
  • 1 1/2 pounds Braeburn, Jonagold, or Golden Delicious apples (about 4 medium), peeled, quartered, cored, each quarter cut into 2 wedges
  • 3/4 cup flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup cornmeal
  • 1/2 cup boiling water
  • 2 large eggs
  • 1/3 cup whole milk
Instructions:
  • Preheat your oven to 350°F. Butter the sides of a cake pan and line it with a 10-inch round parchment paper, ensuring it extends up 1/2-inch along the sides. Butter the parchment paper as well.
  • Create a rich caramel base by melting 2 Tbsp of butter in a non-stick skillet over medium heat. Add 1/2 cup of sugar and cook until the sugar dissolves and the mixture transforms into a golden brown color, stirring occasionally with a wooden spoon, which should take about 6 minutes.
  • Cook the apple wedges in the caramel sauce: Stir apple wedges into the pan to coat them with caramel. Cover and cook until apples release juices, about 5 minutes. Uncover and cook until apples are tender and caramel thickens, about 13 minutes more, stirring occasionally.
  • Spread the cake batter evenly in the prepared pan, omitting the apples and caramel sauce.
  • Prepare the batter: Combine flour, salt, and baking powder in a small bowl. In a large mixing bowl, place cornmeal. Pour 1/2 cup boiling water over the cornmeal and mix. Add sugar and 6 Tbsps (3/4 stick) butter to the cornmeal mixture, beat until well blended. Mix in vanilla and eggs. Alternately add flour mixture and milk, stirring well. Pour batter over apples in the cake pan.
  • Bake: Bake at 350°F until the top is golden and a tester inserted into the center comes out clean, about 40 minutes. Cool the cake in the pan for 5 minutes, then gently loosen the edges by running a knife around them. Invert the cake onto a serving plate, remove the parchment paper, and let it cool for 15 minutes. Serve with vanilla ice cream. Recipe from Bon Appetit, February 2003.

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