Description
A moist and flavorful Brown Butter Apple Upside Down Cake featuring tender apple slices caramelized with brown sugar and browned butter, baked to golden perfection. This classic American dessert combines warm fall spices like cinnamon and nutmeg with the rich nuttiness of brown butter for an irresistible treat perfect for any occasion.
Ingredients
Scale
Caramel Topping
- 1/2 cup unsalted butter
- 3/4 cup brown sugar, packed
- 2 large apples, peeled, cored, and thinly sliced
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, browned and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly to prevent sticking and for easier inversion later.
- Make Caramel Topping: In a small saucepan, melt 1/2 cup unsalted butter over medium heat, cooking until it turns golden brown and releases a nutty aroma, about 4 minutes. Pour this browned butter into the prepared cake pan, then evenly sprinkle 3/4 cup packed brown sugar over the butter. Arrange the thinly sliced apples over the sugar in a circular pattern for an appealing presentation after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Set aside.
- Prepare Wet Batter: In a large mixing bowl, whisk the 1/2 cup browned and cooled unsalted butter with 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract until smooth and well combined.
- Combine Batter: Stir in 1/2 cup sour cream and 1/4 cup milk into the wet mixture until incorporated. Gradually fold the dry ingredients into the wet ingredients, mixing gently just until smooth and no flour pockets remain, being careful not to overmix.
- Assemble and Bake: Pour the batter evenly over the arranged apple slices in the cake pan, spreading gently with a spatula to cover. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen. Place a serving plate on top of the cake pan and carefully invert to transfer the cake. Serve warm or at room temperature for best flavor and texture.
Notes
- For a tastier apple topping, use crisp apple varieties such as Honeycrisp or Granny Smith.
- This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream for added indulgence.
- Make sure to invert the cake while it’s still warm to ensure the caramel topping releases easily and smoothly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
