This Apple Upside-Down Spice Cake is a study in simple ingredients made spectacular. Thinly sliced apples are sautéed in butter and dark brown sugar until tender and lightly caramelized then casually arranged (no need to fuss) in the bottom of a cake pan before topping with a classic spiced buttermilk batter that’s a breeze to make. Once baked, invert the cake onto a serving plate while it is still quite warm (use potholders, please). The buttery, caramelized apples create a glossy, showstopping topping that pairs beautifully with the tender cake layer.
A final brush of apple jelly gives the fruit a beautiful sheen but, honestly, the cake is every bit as irresistible without it. Serve it slightly warm or at room temperature, preferably with a dollop of softly whipped cream or a scoop of cinnamon or vanilla ice cream.
Makes 12 servings
For the topping:
- 1/2 cup (3 1/2 ounces) firmly packed brown sugar (preferably dark)
- 3 tablespoons (1 1/2 ounces) unsalted butter, cut into 3 pieces
- 1 1/2 to 1 3/4 pounds crisp-tart apples (I use Honey Crisp and Golden Delicious), peeled, cored, cut into 1/4-inch slices
- 2 teaspoons freshly squeezed lemon juice
For the cake:
- 1 1/3 cups (6 ounces) unbleached all-purpose flour
- 3/4 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon table salt
- 1/4 teaspoon baking soda
- Pinch of ground nutmeg
6 tablespoons (3 ounces) unsalted butter, softened - 1/2 cup (3 1/2 ounces) granulated sugar
- 1/4 cup (1 3/4 ounces) firmly packed brown sugar (light or dark)
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup (4 ounces) buttermilk, at room temperature
For Serving:
- 1/4 cup (2 3/4 ounces) apple jelly, melted, for glazing (optional)
Make the topping
1. Lightly grease the sides of a 9” x 2” round cake pan.
2. Add the sugar and butter to a large skillet. Cook, stirring, over medium heat until the butter is melted. Add the apple slices and cook over medium-high heat, stirring/tossing often, until the sugar has dissolved and the mixture just comes to a boil. Add the lemon juice and continue to cook, stirring/tossing, until the apples are tender and the liquid is reduced and thickened, 8 to 10 minutes.
3. Scrape the apples and all the juices into the prepared pan and spread the apples to cover the bottom of the pan evenly. Set aside to cool.
Make the cake
1. Position a rack in the center of the oven and heat the oven to 350°F.
2. Put the flour, baking powder, cinnamon, baking soda, salt and nutmeg in a small bowl and whisk until well blended. Put the butter, sugars and vanilla in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters) and beat on medium-high speed until well blended, fluffy and lighter in color, 2 to 3 minutes. Add the eggs one at a time, beating briefly after each addition. Add half of the flour mixture and mix on low speed until just blended. Add the buttermilk and mix until just blended. Add the remaining flour and, using a rubber spatula, gently fold until just blended.
3. Spoon dollops of the batter evenly over the fruit (it’s fine if the fruit is still a bit warm) and carefully spread in an even layer. Gently tap the pan on the counter to settle the batter. Bake until a pick inserted in the center of the cake comes out clean, 37 to 39 minutes.
4. Move the pan to a cooling rack and set aside for 5 minutes. Run a paring knife around the inside edge of the pan to loosen the cake. Set a flat serving plate on top of the pan and, using pot holders, grip the pan and the plate and invert. Let the inverted pan rest for about 2 minutes to let the topping settle. Gently lift off the pan and set aside to cool.
Optional: Just before serving, use a pastry brush (or the back of a small spoon) to thinly coat the fruit on top of the cake with the melted apple jelly.
The cake is best when served warm-ish or at room temperature on the same day but leftovers can be stored covered at room temp for 2 days.
