Description
This Brown Butter Apple Upside Down Cake is a delightful autumn-inspired dessert combining the warm flavors of browned butter, cinnamon, and nutmeg with tender, caramelized apples baked beneath a moist, fluffy cake. Perfect for cozy gatherings, this easy-to-make cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
Scale
For the Apple Topping
- 3 large apples, peeled, cored, and thinly sliced
- 1/4 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Cake Batter
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, softened
Instructions
- Prepare Apple Topping: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan. In a small saucepan over medium heat, melt 1/4 cup unsalted butter, stirring occasionally, until it turns golden brown and emits a nutty aroma, about 4–5 minutes. Immediately pour the browned butter into the prepared pan. Sprinkle brown sugar evenly over the butter. Arrange the thinly sliced apples in a circular pattern over the sugar, then sprinkle with cinnamon and nutmeg.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt ensuring they are well combined.
- Cream Butter and Sugar: In a separate large bowl, beat the remaining 1/4 cup softened butter with granulated sugar until the mixture is light and fluffy, about 3-4 minutes using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Batter: Add the dry ingredients to the butter mixture in three parts, alternating with the milk, starting and ending with the flour mixture. Mix until just incorporated; do not overmix.
- Assemble and Bake: Gently spread the batter over the apple layer in the cake pan, smoothing the top with a spatula. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes. Carefully invert the cake onto a serving plate so the apple layer is on top. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
- Choose firm apples like Honeycrisp or Granny Smith to maintain good texture after baking.
- Adding a scoop of vanilla ice cream or a dollop of whipped cream enhances the dessert experience.
- Prepare the cake a day ahead and store covered at room temperature for convenient serving the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
