↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
For the Toffee Apple Topping*
1/3 cup light brown sugar
4 tbsp unsalted butter
1 apple of your choosing, unpeeled, cored and thinly sliced (I suggest Granny Smith, Honeycrisp or Pink Lady)
For the Apple Upside Down Cake
8 tbsp (1 stick) unsalted butter, at room temperature
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 & 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
2 apples of your choosing, partially peeled and coarsely
3/4 cup walnuts, chopped and lightly toasted (a few minutes over low heat in a saute pan is fine)
Preheat oven to 350 degrees. Thoroughly grease a 9x9-inch baking dish or cake pan using butter, butter & flour, or non-stick baking spray.
*Topping (goes into the baking dish first), mix brown sugar and butter in a small, heavy-bottomed saucepan and warm over medium-low heat, stir constantly until sugar is dissolved and butter is melted. Remove from heat and pour mixture into the bottom of a greased 9x9-inch baking dish (or cake pan). Arrange apple slices over the toffee mixture, in whatever pattern is pleasing to the eye. Set aside.
Cake: In a large mixing bowl and using an electric mixer, beat butter and brown sugar at low to medium speed until mixture is smooth and blended. Gradually blend in eggs and beat until pale and fluffy.
In another medium-sized bowl, sift together flour, baking powder, baking soda, cinnamon, ginger and nutmeg. Add dry ingredients to wet mixture, stirring gently by hand until batter is combined. Stir in grated apples and toasted walnuts until incorporated. Pour batter over toffee apple topping already in the baking dish (cake pan), if necessary, carefully move batter around until evenly distributed over topping. Bake for 30-40 minutes. Cake is done when it no longer jiggles, is firm, and top (which will become the bottom) turns golden brown---a toothpick inserted in center and near edges of cake should also come out clean.
When cake is done, remove from oven and allow to cool in baking dish (cake pan) for approximately 10 minutes. Run a knife around the edge of baking dish (cake pan) to loosen sides of cake. Place serving plate over the top of baking dish (cake pan), holding the serving plate and baking dish firmly together, carefully invert until serving plate is on bottom and baking dish (cake pan) is resting on top. Gently lift baking dish (cake pan) from serving plate, jiggling if necessary, to loosen cake and leave it intact on the serving plate. At this point, the cake will be "upside down" with toffee apple topping showing.
For best results, serve cake warm or at room temperature, with a side of French vanilla ice cream if desired (may substitute whipped topping). Cake is best served fresh in one sitting, but will keep covered at room temperature for up to 24 hours. Gently warm before reserving.
view more member recipes
TOFFEE APPLE UPSIDE DOWN CAKE
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
For the Toffee Apple Topping*
1/3 cup light brown sugar
4 tbsp unsalted butter
1 apple of your choosing, unpeeled, cored and thinly sliced (I suggest Granny Smith, Honeycrisp or Pink Lady)
For the Apple Upside Down Cake
8 tbsp (1 stick) unsalted butter, at room temperature
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 & 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
2 apples of your choosing, partially peeled and coarsely
3/4 cup walnuts, chopped and lightly toasted (a few minutes over low heat in a saute pan is fine)
Preheat oven to 350 degrees. Thoroughly grease a 9x9-inch baking dish or cake pan using butter, butter & flour, or non-stick baking spray.
*Topping (goes into the baking dish first), mix brown sugar and butter in a small, heavy-bottomed saucepan and warm over medium-low heat, stir constantly until sugar is dissolved and butter is melted. Remove from heat and pour mixture into the bottom of a greased 9x9-inch baking dish (or cake pan). Arrange apple slices over the toffee mixture, in whatever pattern is pleasing to the eye. Set aside.
Cake: In a large mixing bowl and using an electric mixer, beat butter and brown sugar at low to medium speed until mixture is smooth and blended. Gradually blend in eggs and beat until pale and fluffy.
In another medium-sized bowl, sift together flour, baking powder, baking soda, cinnamon, ginger and nutmeg. Add dry ingredients to wet mixture, stirring gently by hand until batter is combined. Stir in grated apples and toasted walnuts until incorporated. Pour batter over toffee apple topping already in the baking dish (cake pan), if necessary, carefully move batter around until evenly distributed over topping. Bake for 30-40 minutes. Cake is done when it no longer jiggles, is firm, and top (which will become the bottom) turns golden brown---a toothpick inserted in center and near edges of cake should also come out clean.
When cake is done, remove from oven and allow to cool in baking dish (cake pan) for approximately 10 minutes. Run a knife around the edge of baking dish (cake pan) to loosen sides of cake. Place serving plate over the top of baking dish (cake pan), holding the serving plate and baking dish firmly together, carefully invert until serving plate is on bottom and baking dish (cake pan) is resting on top. Gently lift baking dish (cake pan) from serving plate, jiggling if necessary, to loosen cake and leave it intact on the serving plate. At this point, the cake will be "upside down" with toffee apple topping showing.
For best results, serve cake warm or at room temperature, with a side of French vanilla ice cream if desired (may substitute whipped topping). Cake is best served fresh in one sitting, but will keep covered at room temperature for up to 24 hours. Gently warm before reserving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Apple Upside-down Cake
by sgre52160
1/2 cup packed light brown sugar 4 tbsp plus 6 tbsp unsalted butter, softened 1 1/2 vanilla beans, cut in half lengthwise, or 2 1/4 tsp vanilla extract, divided 2 Granny Smith apples (about 1 lb)
by sgre52160
1/2 cup packed light brown sugar 4 tbsp plus 6 tbsp unsalted butter, softened 1 1/2 vanilla beans, cut in half lengthwise, or 2 1/4 tsp vanilla extract, divided 2 Granny Smith apples (about 1 lb)
Upside Down Apple Cake
by sgre52160
For the apples: 4 tbsp butter 3 medium Gala apples, sliced 1/2 cup brown sugar 1/2 tsp cinnamon 1/4 tsp apple pie spice Dash ground nutmeg 2 tsp fresh lemon juice For the cake: 2 cups flour
by sgre52160
For the apples: 4 tbsp butter 3 medium Gala apples, sliced 1/2 cup brown sugar 1/2 tsp cinnamon 1/4 tsp apple pie spice Dash ground nutmeg 2 tsp fresh lemon juice For the cake: 2 cups flour
Apple Upside Down Cake I
by sgre52160
1/3 cup butter 1/2 cup brown sugar 2 apples, pared, peeled and sliced 2 tsp cinnamon powder 11/2 cup flour 1 cup sugar 2 tsp baking powder 1/2 tsp salt 1/3 cup butter 2/3 cup milk 1 tsp vani
by sgre52160
1/3 cup butter 1/2 cup brown sugar 2 apples, pared, peeled and sliced 2 tsp cinnamon powder 11/2 cup flour 1 cup sugar 2 tsp baking powder 1/2 tsp salt 1/3 cup butter 2/3 cup milk 1 tsp vani
Apple Cake With Toffee Sauce
by sgre52160
For the Roasted Apples: 8 Granny Smith apples, peeled, cored, and quartered Juice of 2 lemons 2/3 cup sugar 4 tbsp. unsalted butter For the Cake: 1/2 cup slivered almonds 1 1/2 cups f
by sgre52160
For the Roasted Apples: 8 Granny Smith apples, peeled, cored, and quartered Juice of 2 lemons 2/3 cup sugar 4 tbsp. unsalted butter For the Cake: 1/2 cup slivered almonds 1 1/2 cups f
Apple Cake With Toffee Crust
by sgre52160
Cake 3 cups flour 1 tsp salt 1 tsp baking soda 1 1/4 cups vegetable oil 2 cups granulated sugar 3 large eggs 2 large Granny Smith apples—peeled, cored and cut into 1/2-inch dice 1 stick unsa
by sgre52160
Cake 3 cups flour 1 tsp salt 1 tsp baking soda 1 1/4 cups vegetable oil 2 cups granulated sugar 3 large eggs 2 large Granny Smith apples—peeled, cored and cut into 1/2-inch dice 1 stick unsa
view more member recipes
related CDKitchen recipes
English Cream Toffee
Chocolate Toffee Trifle
Hokey Pokey Cake
4 Ingredient Toffee Cookies
Toffee Crunch Cake
Apple Spice Cake Trifle
Creamy Caramel And Toffee Apple Dip
Creamy Caramel Apple-Pecan Dip
Upside Down Ugly Cake
Basic Pineapple Upside Down Cake From Cake Mix