I was hesitant to make this because of the reviews, but I'm glad I did because my family really liked it. After reading the reviews, I made sure the syrup was browned before I put it in the pan (took over 10 minutes). I sliced the apples thin so they would cook easier. To make sure the apples cooked well, I went ahead and put the apples and syrup into the preheated oven while I made the cake batter. I added a smidgen of cinnamon to the cake for more flavor. I pulled the pan out of the oven, added the completed batter and cooked it for 35 minutes. It came out beautifully browned. My family really enjoyed it!
Apple Upside-Down Cake
Photo: Gentyl & Hyers; Styling: Kendra Smoot
Mild Rome apples are great for baking. You can also use Pink Lady, Honeycrisp, or Jonagold apples. Dollop the cake with a bit of whipped cream, if desired.
Yield: 10 servings (serving size: 1 slice)
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Amount per serving
- Calories: 253
- Fat: 6.6g
- Saturated fat: 2.8g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 1.7g
- Protein: 3.9g
- Carbohydrate: 45.8g
- Fiber: 0.9g
- Cholesterol: 52mg
- Iron: 1.5mg
- Sodium: 163mg
- Calcium: 79mg
- Cooking spray
- 3/4 cup sugar
- 1/4 cup water
- 3 cups (1/4-inch-thick) slices peeled Rome apples (about 2 large)
- 1/4 cup chopped walnuts
- 5.3 ounces cake flour (about 1 1/3 cups)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup sugar
- 3 tablespoons butter, softened
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup 1% low-fat milk
- 3 large egg whites
- 1. Preheat oven to 350°. Coat a 9-inch round cake pan with cooking spray.
- 2. To prepare topping, combine 3/4 cup sugar and 1/4 cup water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 3 minutes). Continue cooking for 4 minutes or until golden (do not stir). Immediately pour into prepared cake pan, tipping quickly to coat bottom of pan. Arrange apple slices in concentric circles in pan over the warm caramel. Sprinkle with nuts; set aside.
- 3. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; stir with a whisk.
- 4. Combine 2/3 cup sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add egg yolks and vanilla to sugar mixture; beat until combined. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
- 5. Place egg whites in a large, clean bowl. Beat egg whites with mixer at high speed until stiff peaks form using clean, dry beaters. Gently fold egg whites into batter. Spread batter over apples. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack in pan for 5 minutes. Loosen edges of cake with a knife; invert cake onto a serving plate. Serve warm or at room temperature.
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