Easy Apple Upside-Down Cake

Easy Apple Upside-Down Cake rustic, incredibly soft apple cake that has a buttery caramelized plum topping. It’s perfect served with a little whipped cream!

Why you'll love this apple upside-down cake:

• Delicious fall dessert: The combination of caramelized apples and moist cake is irresistible.
• Great texture: Using cornmeal in the batter gives the cake a unique texture and adds depth of flavor.
• Versatile: It's a versatile recipe that can be easily adapted with different fruits or spices.
• Easy to make: With simple ingredients and steps, this is an easy dessert to whip up for any occasion.
• Perfect for fall:  Gorgeous apples cooked up in a homemade caramel sauce make this a perfect treat for the autumn season.

This recipe came together from an old baking group I used to participate in. They provided a list of recipes all the members could bake. The first recipe I saw on their list was for this fabulous Warm Apple-Cornmeal Upside-Down Cake from a Bon Appetit baking book.

I had to bake along this month! If you’ve been reading my blog for a while, you know I just love any thing apple. And especially upside-down cakes!

I thought maybe I shouldn't make it and post it here since less than month ago I shared an amazing Peach Upside-Down Cake I made in Italy. After I baked it I thought, why not share it...it is a little different in the method and it's made with apples.

When you have the combination of cornmeal, a cast-iron skillet, and the baking upside-down method, you end up with soft and lovely cake with a caramel glaze and delightful crispy edges. Let's get onto one of my favorite cornmeal upside down cake recipes.

What ingredients are in easy apple upside-down cake?

• Unsalted butter: used to coat the skillet and add flavor to the caramel and cake
• Granulated sugar: for sprinkling over the bottom of the skillet to create a crunchy, caramelized layer and also to sweeten the cake batter.
• Apples: use whatever variety you have on hand. If you use Granny Smith, they are more crisp and bit more tart. Honey Crisps would also work well and are a bit more sweet.
• All-purpose flour: used for structure and binding in the cake batter
• Baking powder: helps the cake rise and creates a light, airy texture
• Sea salt: enhances flavor in the cake batter, balancing the cake's sweetness
• Cornmeal: adds texture and a slightly nutty flavor to the cake
• Eggs: bind all the ingredients together
• Vanilla extract: adds flavor to the cake batter
• Milk: adds moisture and lightens up the texture of the cake. You can also use plant-based milk as a dairy-free alternative.

I don’t have the Bon Appetit book that their group is using, but they also provided a link to the Bon Appetit issue with a similar recipe for the cake.Lena mentions that the method is a little different in the magazine than the one featured in the book. Comparing my cake to her cake, the result looks pretty much the same.

The part I love is that you make a caramel first and then add the apple slice to the caramel to simmer and cook a little. The caramel sauce is incredible (and incredibly hot! be careful when you add your apples on top of the sauce); so incredible that you’ll want to save it to pour on top of a big bowl of vanilla ice-cream!

We all LOVE this cake. How can you go wrong with a moist and delicate cake topped with juicy apples that have been cooked in a caramel sauce? It is my idea of baking perfection.

slightly adapted from Bon Appetit

How to make the best apple upside-down cake?

Step 1: Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat, using a pastry brush to coat sides with butter as it melts. Add 1/2 cup sugar and cook until sugar dissolves and mixture turns deep golden brown. Sprinkle 1/4 cup sugar evenly over bottom of skillet, and cook until sugar starts to bubble and turn golden brown.

Step 2: Add apple wedges and gently shake skillet to distribute caramel evenly. Cover and cook until apples release their juices. Cook apples until they are tender. Remove from heat and set aside.

Step 3: Whisk flour, baking powder, and salt in small bowl to blend. Place cornmeal in large bowl; pour 1/2 cup boiling water over and stir to blend. Add 5 tablespoons room temperature butter and 3/4 cup sugar to cornmeal mixture.

Step 4: Using electric mixer, beat until well blended. Beat in eggs and vanilla. Beat in flour mixture alternately with milk in 2 additions each. Carefully pour batter over apples in pan.

Step 5: Bake cake until golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet 5 minutes. Run small knife between cake and pan sides to loosen cake. Carefully invert cake onto serving plate. Serve and enjoy!

Expert Tips for Cornmeal Upside Down Cake

1. Whisking together dry ingredients in a separate bowl helps ensure they are evenly distributed throughout the batter.
2. Don't overmix the batter, as it can result in a tough and dense cake.
3. If using an electric mixer, start on low speed when adding ingredients to prevent splattering.
4. For a richer flavor, use vanilla bean paste instead of vanilla extract.
5. Feel free to experiment with different types of apples for varying levels of sweetness and texture in the final cake.
6. Allow the cake to cool in the skillet for 5 minutes before attempting to invert it onto a serving dish.
7. For a richer flavor, use vanilla bean paste instead of vanilla extract.
8. Feel free to experiment with different types of apples for varying levels of sweetness and texture in the final cake.
9. Allow the cake to cool in the skillet for 5 minutes before attempting to invert it onto a serving dish.
10. Serve warm with a scoop of vanilla ice cream or dollop of whipped cream for an extra indulgent treat.

Variations and Substitutions

• You can use white cornmeal in place of yellow cornmeal, or even a combination of different types of cornmeal for added flavor and texture.
• A 9 or 10-inch round cake pan could be used in place of the cast-iron skillet. Line the pan with parchment paper for easy removal.
• For a vegan option, substitute the eggs with flaxseed or chia seed eggs and use plant-based milk instead of whole milk.
• Instead of apples, you can use other fruits like pears, peaches, or berries to create your own version of this upside-down cake.
• Change up the flavor by adding cinnamon or nutmeg to the caramel sauce for a warm and cozy twist on this classic recipe.
• You could make this totally gluten-free. Substitute the all-purpose flour with a gluten-free flour blend or almond flour.
• Brown sugar could be used in place of the granulated sugar in both the cake batter and the caramel sauce.
• To add some crunch to this cake, mix in chopped nuts like pecans or walnuts into the batter before pouring it over the fruit.
• Add a touch of boozy flavor with a splash of rum or brandy to the caramel sauce while it's cooking.

What to serve with an apple upside down cake?

• Whipped Cream: serve the cake with homemade or store-bought whipped cream.
• Vanilla Ice Cream: a scoop of vanilla ice cream is a classic and really delicious combination with a slice of warm apple upside-down cake.
• Cinnamon sugar Sprinkle: sprinkling some cinnamon sugar on top of the cake before baking adds an extra layer of flavor and enhances the spiciness from the apples. It also gives the cake a nice crunch on top.
• Caramel Sauce: drizzling some extra caramel sauce on top of the cake before serving can take this dessert to the next level. Try out my easy homemade recipe!
• Hot Apple Cider: make some hot cider to serve with a slice of this apple cake. It's a cozy and delicious combination.

How to store apple cornmeal cake

Store any leftovers in an airtight container for up to 2 days on the counter. Or place in the refrigerator for up to a week.

Originally published August 2012 and updated for content October 2023.

Some other apple desserts to enjoy:

• Easy Apple Bundt Cake
• Easy Cinnamon Apple Crisp
• Apple Cider Donut Cake
• Easy Apple Crumble Pie with Oats
• BEST Easy Apple Coffee Cake with Crumble Topping

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5 from 1 vote

Easy Apple Upside-Down Cake

Easy Apple Upside-Down Cake is an incredibly soft cornmeal cake topped with gooey caramel and sweet apples. The cornmeal helps create crispy edges, apples, and a sweet caramel glaze make this cake particularly delicious.

Prep Time5 minutes mins

Cook Time37 minutes mins

Course: Dessert

Cuisine: American

Keyword: apples, cornmeal cake, upside-down cake

Servings: 8 slices

Calories: 76kcal

Author: Lora

Ingredients

• 8 tablespoons 1 stick unsalted butter, room temperature
• ½ cup for the caramel plus ¾ cup (for the batter) sugar
• 1 ½ pounds Golden Delicious apples about 4 medium, peeled, quartered, cored, each quarter cut into 2 wedges
• ¾ cup all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ⅓ cup yellow cornmeal
• ½ cup boiling water
• 2 large eggs
• 1 teaspoon vanilla extract
• ⅓ cup whole milk

Instructions

• Preheat oven to 350°F.
• Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat, using a pastry brush to coat sides with butter as it melts. Add 1/2 cup sugar and cook until sugar dissolves and mixture turns deep golden brown, stirring occasionally, about 6 minutes.
• Sprinkle 1/4 cup sugar evenly over bottom of skillet, and cook until sugar starts to bubble and turn golden brown, about 3 minutes. Add apple wedges and gently shake skillet to distribute caramel evenly. Cover and cook until apples release their juices, about 5 minutes.
• Uncover and reduce heat; cook until apples are tender and caramel thickens and coats apples, stirring occasionally, about 10 minutes Remove from heat and set aside.
• Whisk flour, baking powder, and salt in small bowl to blend. Place cornmeal in large bowl; pour 1/2 cup boiling water over and stir to blend. Add 5 tablespoons room temperature butter and 3/4 cup sugar to cornmeal mixture. Using electric mixer, beat until well blended. Beat in eggs and vanilla. Beat in flour mixture alternately with milk in 2 additions each. Carefully pour batter over apples in pan.
• Bake cake until golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet 5 minutes. Run small knife between cake and pan sides to loosen cake. Carefully invert cake onto ovenproof.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Nutrition

Calories: 76kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 256mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Calcium: 74mg | Iron: 1mg

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