This cake turns up the volume on two old-school classics. We combined the flavor and crunch of apple crisp with the gorgeous presentation of upside-down cake, plus added a hearty dose of caramel for good measure. You’re welcome.
Upside Down Apple Crisp Cake
Makes 1 (10-inch) cake
Ingredients
- ½ cup (113 grams) plus ⅓ cup (76 grams) unsalted butter, softened and divided
- 1¾ cups (385 grams) firmly packed light brown sugar, divided
- ¾ teaspoon (1.5 grams) ground cinnamon, divided
- ¾ teaspoon (1.5 grams) ground nutmeg, divided
- 2 large apples (370 grams), peeled and thinly sliced*
- 1 large egg (50 grams)
- 1 teaspoon (4 grams) vanilla extract
- 1⅓ cups (167 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ⅓ cup (80 grams) whole milk
- Brown Sugar Crumble (recipe follows)
- Sweetened Whipped Cream, to serve (recipe follows)
Instructions
- Preheat oven to 350°F (180°C).
- In a 10-inch cast iron skillet, melt ⅓ cup (76 grams) butter over medium heat. Add ¾ cup (165 grams) brown sugar, ¼ teaspoon cinnamon, and ¼ teaspoon nutmeg, stirring to combine. Cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat. Arrange apple slices over caramel in skillet. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat remaining ½ cup (113 grams) butter and remaining 1 cup (220 grams) brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating until combined. Beat in vanilla.
- In a medium bowl, whisk together flour, baking powder, salt, remaining ½ teaspoon (1 gram) cinnamon, and remaining ½ teaspoon (1 gram) nutmeg. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter over apples in skillet, smoothing top with an offset spatula. Sprinkle with Brown Sugar Crumble.
- Bake until a wooden pick inserted in center comes out clean, about 40 minutes. Let cool in pan for 10 minutes. Carefully invert cake onto a flat serving plate. Serve with Sweetened Whipped Cream.
Notes
*We used Gala.
Brown Sugar-Oat Crumble
Makes about ⅔ cup
Ingredients
- ¼ cup (55 grams) firmly packed light brown sugar
- ¼ cup (20 grams) old-fashioned oats
- 3 tablespoons (42 grams) unsalted butter, softened
- 1 tablespoon (8 grams) all-purpose flour
- 1⁄8 teaspoon kosher salt
Instructions
- In a small bowl, stir together brown sugar, oats, butter, flour, and salt until mixture is crumbly.
Sweetened Whipped Cream
Makes 6 cups
Ingredients
- 2½ cups(600grams)heavy whipping cream
- ½ cup (60 grams) confectioners’ sugar
- 1 teaspoon (4 grams) vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat cream at medium speed until slightly thickened. Increase mixer speed to medium high, and gradually add confectioners’ sugar and vanilla, beating until stiff peaks form.
I cut back by a little over 1/4 cup on the sugar. We loved it! Thanks!