Apples and Honey Upside-Down Cake
Makes 1 (9-inch) cake
  • Nonstick cooking spray, for greasing
  • 3 small Honeycrisp apples (453 grams), cored and sliced into 8 wedges each
  • ¾ cup (150g) granulated sugar
  • 3 tablespoons (45 grams) water
  • 1 cup (227 grams) unsalted butter
  • 1 cup (336 grams) honey, plus more for garnish (optional)
  • ¾ cup (180 grams) whole buttermilk, room temperature
  • 2 large eggs (100 grams), room temperature
  • ½ cup (100 grams) firmly packed dark brown sugar
  • 1 teaspoon (4 grams) vanilla extract
  • 2 cups (270 grams) all-purpose flour
  • 2 teaspoons (6 grams) kosher salt
  • 1 teaspoon (2 grams) ground cinnamon
  • 1 teaspoon (1 gram) freshly grated nutmeg
  • ½ teaspoon (2.5 grams) baking powder
  • ½ teaspoon (2.5 grams) baking soda
  • Whipped cream, for garnish (optional)
  1. Preheat the oven to 350°F (180°C). Line a high-sided (no less than 2½ inches high) 9-inch round cake pan with parchment paper cut to fit and grease with cooking spray.
  2. Line the bottom of the prepared pan with apple wedges, arranging them in concentric circles, then shingle any remaining slices in the center.
  3. In a medium saucepan, combine the granulated sugar with 3 tablespoons (45 grams) water. Cook over medium-high heat, shaking the pan as needed, until an amber caramel forms, 6 to 8 minutes. Immediately pour the caramel over the apples in an even layer.
  4. In another medium saucepan, melt the butter over medium heat. Cook, stirring continuously, until browned and nutty in aroma, 6 to 8 minutes. Pour the melted butter into a heatproof large bowl and let cool slightly, then whisk in the honey, buttermilk, eggs, brown sugar, and vanilla until smooth.
  5. In a medium bowl, whisk together the flour, salt, cinnamon, nutmeg, baking powder, and baking soda to combine. Add the dry ingredients to the wet ingredients in three additions and fold until just incorporated after each. Pour the batter over the caramel-coated apples. Bake for 1 hour 10 minutes to 1 hour 20 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Cover with foil after 1 hour to prevent excess browning, if needed.
  6. Let cool in the pan for 10 minutes, then run a paring knife around the edge of the cake. Place a plate over the cake pan and invert them together, then lift off the pan and remove the parchment. Let the cake cool slightly, then serve warm. Top with whipped cream and drizzle with honey, if desired.
*Recipe from Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch © 2021 by Jake Cohen. Photography © 2021 by Matt Taylor-Gross. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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