This is one of my favorite apple upside-down cakes. Super moist and packed full of fall flavor!
This fall cake didn’t sit around my house long before it was completely devoured.
I thoroughly enjoy fall baking. Maple, pecan, pumpkin, apple and so many more flavors. But, apples are one of my favorite and I often enjoy them several different ways:
Sliced and smeared in peanut butter.
Caramel-y and syrupy in a deep dish pie.
Stewed with butter, sugar, and cinnamon.
On top of a caramel apple dessert pizza.
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Over the summer, I made an amazing peach and blackberry upside-down cake. The cake turned out fluffy with just the right amount of crumb. This spiced apple upside-down cake uses that very same batter and spices. The only difference is it has apples on it and in it. That’s right, I diced some apples up very finely and mixed them into the batter. I wanted a hardcore apple flavor.
To enhance the apple flavor even more, I used apple cider instead of milk. This cake tastes like you are taking a bite straight from the sweetest apple. Yummo!
This is my favorite apple recipe so far! And I’m sure you will agree once you make one for yourself.
Spiced Apple Upside-Down Cake
For the topping
- 1/3 cup unsalted butter, cut into pieces
- 1 cup light brown sugar, packed
- 2 large tart baking apples, peeled, cored, and sliced thin
For the cake
- 1 and 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup unsalted butter, softened
- 1/2 teaspoon light brown sugar, packed
- 1/4 teaspoon maple syrup
- 1/3 cup apple cider
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup tart baking apples, peeled, cored, and finely diced
- Preheat oven to 350ºF. Spray a 9-inch round cake pan with non-stick spray
For the fruit topping
- In a medium-sized pot over medium-low heat, stir together butter and brown sugar. Cook the mixture 3 to 4 minutes, until it becomes creamy and bubbles lightly. Remove pan from the heat.
- Pour the glaze into the bottom of the cake pan. Arrange the apple slices in the pan by placing them side by side around the outer edge of the pan. (The slices should be touching each other with the tips pointing toward the center of the pan) Arrange more slices in the middle, this time with the slices touching end to end. Fill the center of the ring with any left-over apple slices by dicing and piling them up. Press the apples down into the glaze so that they touch the bottom of the pan.
- For the cake batter
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large mixing bowl, cream together the butter and sugar. Beat in the maple syrup, apple cider, and vanilla. Add the eggs, one at a time, mixing well after each one. Slowly beat in the flour mixture, scraping down the sides of the bowl until well blended. Fold in the chopped apples. The batter will be thick.
- Carefully pour the batter over the apples in the cake pan, be careful not to disturb the arrangement. Spread the batter out into a smooth layer to the edge of the pan. Bake on the center rack in the oven for 35 to 40 minutes, or until the cake is a rich golden brown and a wooden toothpick inserted into the center comes out clean. Cool on a wire rack for 5 minutes. Place a serving platter over the top of the cake pan and flip them both over to invert the cake out onto the platter. Replace any apples that may have moved or stuck to the pan.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.