Sunday, November 1, 2009

Apple Upside Down Cake

Okay, first off; photo apologies. As you may know, my camera was stolen several weeks ago. I've been borrowing my moms, but it decided to die on me. So I took this photo with my uncle's camera at a family brunch in poor lighting. I did what I could with it... I'll be getting a new camera very soon, and I can't wait!

Now that we've gotten that out of the way, let's talk about this cake, shall we?

I saw this cake for the first time a couple months back on The Pioneer Woman's blog. I immediately knew I wanted to make it. As soon as we made a trip to the local orchard, I whipped one up. It was devoured within approximately 47 seconds after coming out of the oven, so no photos. I knew it would be the perfect thing to take to an early birthday brunch for my aunt, so I made another one.

Let me tell you how difficult it was to keep from eating a slice (or three) while it sat on my counter, but I didn't think my aunt would appreciate a half-eaten cake. Of course, we are talking about the same aunt who once ate 3/4 of my uncle's cake one year and blamed it on her cat when she brought it out for the celebration... Oh yes, she did.

So, here is my version of the Pioneer Woman's cake.

Apple Upside Down Cake

2 large apples peeled, cored and thinly sliced- use whatever you like as long as it is firm and on the tart side - I like Fujis
3/4 stick of butter
3/4 cup palm sugar

1 stick butter, softened
2/3 cup palm sugar
1 1/2 teaspoons vanilla extract
2 large eggs
1/3 cup buttermilk
1 1/2 cups unbleached white flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon

Preheat oven to 375. In a 9-10 inch skillet melt 3/4 cup of butter over low heat. Add 3/4 cup palm sugar. Stir occasionally, allowing mixture to cook while you prepare the batter. Combine flour, baking powder, salt and cinnamon in small bowl and set aside. In the bowl of a stand mixer, place the remaining stick of butter and 2/3 cup palm sugar. Beat for about 2 minutes until fluffy. Add eggs and vanilla and beat until combined. Add buttermilk and mix well. Add dry ingredients, and mix until just combined. At this point, remove skillet from heat and arrange apple slices over the bottom of it, making sure that they are close, but not overlapping. You should use about 1 apple, maybe a little more. Whatever you have left, chop into small pieces and add to batter and stir them in. Pour batter into skillet, smoothing it with a rubber spatula. Place in oven and bake for 20-25 minutes until golden brown. Remove from oven and place on cooling rack for 5 minutes. Place cake plate upside down over skillet and using oven mitts, invert cake onto plate. Replace any pieces that may have come off during the transfer.


  1. Funny about the aunt. She sounds like a riot. I love the look of the cake, no matter whose camera had to come to the rescue! It looks delicious. Still have to try this one. So many good recipes, so little time!

  2. this was a good cake. some of us made it a few weeks back. I never blogged it, but it was delicious.

    Hope your camera troubles are over soon, Carash

    Cake looks delicious.

  3. This cake sounded so good when you made it the first time, and now I can see that it looks wonderful also (yes, even in bad light with a borrowed camera, it still looks delicious). I'm glad to see your tips and changes to the original recipe.

  4. Sounds delicious- I love apple desserts!

  5. Your aunt sounds hilarious! The cake looks terrific and I love your version. I wish there were more hours in the day to bake and more people to eat all of the treats I have on my to-do list!


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