Early fall is hands down my favorite time of year. Here in the Pacific Northwest, the nights turn cool and crisp while the days are still warm and summer-like. The shift in the sun’s position softens the light and casts shadows that are just a little bit longer and a little bit darker. It’s time to start slowing down after a busy summer of gardening and preserving. It’s time to relax in the yard and enjoy the last bits of blue sky before the rainy winter season sets in.
Thank you for reading this post, don't forget to subscribe!Fall also means that the apple crop is ready. Everyone seems to grow apples here in the Gorge. From Elstars to Cameos, Braeburns to Galas… there are so many varieties to choose from, it’s no wonder that I always end up with way too many apples on my hands.
Apple desserts are among my favorites and there’s nothing better than a caramel apple or apple donut from one of the local fruit stands. In this recipe, I combine the two into an incredible apple upside down cake. The bottom, er, top of the cake comes out with a fantastic caramel glaze and the apples that top the cake are cooked to perfection. Serve this cake with a mug of hot coffee and enjoy!
To start, add ⅓ cup of butter, ⅔ cup brown sugar and ½ teaspoon cinnamon to a cold cast iron skillet or cake pan. I use a 10 inch cast iron skillet to make this cake, but a 9 inch round cake pan would work too. Place in the oven and set to 400 deg F.
While the oven and skillet are heating up, prepare your batter and apples. For the apples, wash, core and slice into ¼ in wedges. Set aside. In a mixing bowl, add ½ cup canola oil and one cup of white sugar. Mix until fluffy. Add room temperature eggs, one at a time, making sure the first egg is fully incorporated before adding the second. Add vanilla. In a separate bowl, mix 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ¼ of baking soda, ½ teaspoon of salt, 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg. Add half the flour mixture to the egg and sugar mixture and incorporate. Follow by adding the buttermilk, then remaining flour mixture. Mix until just combined.
When the oven has come to temperature, very carefully remove the hot skillet from the oven. Swirl the hot butter and sugar mixture in the pan so that it evenly coats the bottom. Overlap sliced apples in a decorative pattern in the bottom of the skillet. I like to layer apples in a clockwise pattern around the outside edge of the pan followed by a counterclockwise pattern to fill in the center of the pan. Make sure to not touch the hot butter/sugar mixture when layering your apples. I encourage you to really load on the apple slices. The more apples, the better in this cake.
Next, pour batter over apples and spread out evenly. Bake in the middle rack of your oven at 400 deg F for 22-25 minutes or until cooked through. Test the cake for doneness by inserting a toothpick into the middle of the cake. If it comes out clean, then the cake is done. Let the cake rest for five minutes before inverting it onto a platter or large plate. Let cool for at least 15 minutes before serving.
Tip! Place a sheet of parchment paper on the lower rack of your oven while this cake bakes. This will catch any drips that may come from the cake during the baking process.
Apple Upside Down Cake
Ingredients
- 1/3 cup butter
- ⅔ cup brown sugar
- 1 tsp. cinnamon
- 2 large apples (or 3 medium apples), sliced into ¼ inch slices
- ½ cup canola oil
- 1 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 1 ½ cups all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- ¼ tsp. nutmeg
- ½ cup buttermilk
Instructions
- Add ⅓ cup of butter, ⅔ cup brown sugar and ½ teaspoon cinnamon to a cold 10 inch cast iron skillet or 9 inch cake pan. Place in the oven and turn on to 400 deg F
- Wash, core and slice apples into ¼ in wedges. Set aside
- In a mixing bowl, add ½ cup canola oil and one cup of white sugar. Mix until fluffy.
- Add eggs, one at a time, making sure the first egg is fully incorporated before adding the second.
- Add vanilla.
- In a separate bowl, mix 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ¼ of baking soda, ½ teaspoon of salt, 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg
- Add half the flour mixture to the egg and sugar mixture and incorporate. Follow by adding the buttermilk, then remaining flour mixture. Mix until just combined.
- When the oven has come to temperature, very carefully remove the hot skillet from the oven. Swirl the hot butter and sugar mixture in the pan so that it evenly coats the bottom.
- Overlap sliced apples in a clockwise pattern around the outside edge of the skillet followed by a counterclockwise pattern to fill in the center of the skillet. Make sure to not touch the hot butter/sugar mixture when layering your apples.
- Pour batter over apples and spread out evenly. Bake at 400 deg F for 22-25 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Let the cake rest for five minutes before inverting it onto a platter or large plate.
- Allow the cake to cool for at least 15 minutes before serving. Pairs well with a cup of hot coffee.
