Apples on Top Cake is a rustic upside-down cake where caramelized apple slices form a beautiful, sticky topping over a tender, buttery crumb. It works because the apples are cooked briefly with sugar and butter before baking, which concentrates their flavor and creates a natural glaze that soaks into the cake as it bakes. This recipe is simple enough for a weekday treat yet impressive enough for a fall gathering.
Ingredients
- 4 tablespoons (57 g) unsalted butter, melted, plus extra for greasing
- 3 medium apples (about 1.5 lb / 680 g total), peeled, cored, and sliced into ¼-inch (6 mm) thick wedges (e.g., Honeycrisp, Fuji, or Granny Smith)
- ½ cup (100 g) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1½ cups (188 g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 ml) whole milk, at room temperature
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan with butter and line the bottom with a circle of parchment paper.
- In a medium skillet over medium heat, melt the 4 tablespoons of butter. Add the apple slices and brown sugar. Cook, stirring occasionally, until the apples are slightly softened and the sugar has melted into a syrupy glaze, about 5–6 minutes. Stir in the cinnamon and remove from heat.
- Arrange the apple slices in a single layer on the bottom of the prepared pan, overlapping them slightly in a circular pattern. Pour any remaining syrup from the skillet over the apples.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla.
- With the mixer on low speed, add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Mix just until combined—do not overmix.
- Spoon the batter over the apples and spread it evenly with a spatula.
- Bake for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown. Let the cake cool in the pan on a wire rack for 10 minutes.
- Run a knife around the edge of the pan to loosen the cake. Place a serving plate upside down over the pan, then carefully invert both together. Lift the pan off and gently peel away the parchment paper. Serve warm or at room temperature.
Tips
- Apple choice: Use firm, tart apples like Granny Smith or Honeycrisp. Softer varieties like McIntosh may turn mushy during the initial sauté.
- Don’t skip the parchment: The caramelized sugar can stick to the pan, making it hard to invert cleanly. Parchment ensures a smooth release.
- Cooling time is key: Letting the cake rest for exactly 10 minutes allows the syrup to set slightly but still be fluid enough to soak into the cake. Too long and the apples may stick; too short and the cake may break.
- Room-temperature ingredients: Make sure the eggs, milk, and butter are at room temperature. This helps the batter emulsify properly, giving a lighter crumb.
Serving Suggestions
Serve this cake warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. A drizzle of salted caramel sauce would also be lovely. For a brunch, pair it with coffee or a spiced chai latte.
Variations
- Spiced variation: Add ½ teaspoon of ground nutmeg or cardamom to the flour mixture for extra warmth.
- Nutty crunch: Sprinkle ½ cup (60 g) of chopped pecans or walnuts over the apples before adding the batter.
- Pear-apple combo: Replace half of the apples with firm pears (like Bosc) for a different flavor profile.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more tender.
Storage and Reheating
Store leftover cake in an airtight container in the refrigerator for up to 4 days. The apples may release some moisture, so the cake will become more moist over time. To reheat, place a slice on a microwave-safe plate and microwave for 15–20 seconds, or warm in a 300°F (150°C) oven for 5–8 minutes. You can also freeze the whole cake (unfrosted) for up to 2 months; wrap it tightly in plastic wrap and foil, then thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I use a different pan size? Yes, you can use a 9-inch square pan, but the cake will be slightly thicker and may need a few extra minutes of baking. A 10-inch pan will produce a thinner cake that bakes faster—start checking at 35 minutes.
Why did my cake stick to the pan? This usually happens if you didn’t use parchment paper or if you let the cake cool too long in the pan before inverting. The sugar hardens as it cools, so always invert after 10 minutes.
Can I prepare this cake in advance? Yes, you can assemble the cake (without baking) up to 12 hours ahead. Cover and refrigerate, then bake as directed—you may need to add 5–10 minutes to the baking time since the batter is cold.
Can I use store-bought apple pie filling? It’s not recommended. The pie filling is already sweet and soft, which will make the topping too syrupy and the apples too mushy. Fresh apples give the best texture.
What if I don’t have a mixer? You can mix the batter by hand with a wooden spoon. Just make sure the butter is very soft and beat vigorously until the mixture is smooth and creamy.
Is this cake safe to leave at room temperature? Because it contains eggs and butter, do not leave it at room temperature for more than 2 hours. Refrigerate any leftovers promptly.
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