Partially cook the apples.

Apples take a while to cook through, especially in a cake. They will also exude some liquid while they are baking. When you partially cook the apples until they soften, this allows you to bake the cake just until it's tender and soft, not overcooked and dense if you had to wait for raw apples to cook all the way through. Cooking the apples in butter, brown sugar, lemon juice and vanilla will also give them so much flavor and give the apple topping a beautiful glossy look too.

Don't over mix the batter to get the most tender cake.

Whip the eggs and sugars until they are pale and fluffy so you have as much volume as possible. When you mix the flour, add it in 2 additions, so you don't over mix the batter. Using a rubber spatula will help to keep the volume from the eggs from deflating too much.

How to keep the apple topping from sliding off the cake.

Allow the cake to rest for 5 minutes before inverting it onto a plate or cake stand.

Apple Upside-Down Cake

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Apple upside down cake has tart, juicy apples baked with a tender cake on top. Flip the cake upside down after baking and you get a stunning presentation of glossy apples on top, in a warm caramel-like sauce that is perfect with a scoop of vanilla ice cream.

Author: Olga's Flavor Factory
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 minutes
Yield: 1 (9 inch) cake 1x
Category: Sweets

Ingredients

Scale

Apple Topping:

3 apples (Granny Smith are the best, but you can use other apples too)
2 Tablespoons of butter
1/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
1/2 Tablespoon freshly squeezed lemon juice

Cake:

1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup granulated sugar
1/4 cup brown sugar
6 Tablespoons butter, melted and cooled
1/2 cup sour cream (you can use yogurt instead)
2 teaspoons vanilla extract

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Instructions

Preheat the oven to 350 degrees.
Grease a 9 inch round cake pan with butter or spray with oil.
Peel, core and cut the apples into slices.
Melt the butter in a skillet. Add the apples, brown sugar. Cook for about 5 min, until the apples are softened but still firm and not falling apart. Add the lemon juice and vanilla extract, mixing gently to combine. Pour the apples and the liquid into the prepared baking pan, arranging the apples in a single layer in any design that you like.
Mix the flour, baking powder and salt in a medium bowl. Set aside.
In a mixing bowl with a whisk attachment mix the eggs and sugar until pale yellow and fluffy, about 5 minutes.
Add the sour cream and the melted butter. Mix until well combined also.
Add half of the the dry ingredients and mix until just combined, then add the remaining half of the dry ingredients and gently mix with a rubber spatula, being careful not to over mix.
Spread the batter evenly over the apples in the cake pan.
Bake for about 35 minutes, until golden and an inserted toothpick comes out clean.
Cool for 5 minutes in the pan and then invert onto a plate or cake pan.

Find it online: https://www.olgasflavorfactory.com/autumn-favorites/apple-upside-down-cake/