advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Apple Pie Upside-Down Cake

  • Servings: 12
Apple Pie Upside-Down Cake

Photography: Jonathan Lovekin

Ingredients

  • 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups packed light brown sugar
  • 3 tablespoons Calvados
  • 3/4 teaspoon plus a pinch of salt
  • 3 whole cinnamon sticks
  • 6 Braeburn or McIntosh apples (about 2 1/2 pounds), peeled, cored, and cut into 1/4-inch-thick rings
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup sour cream

Directions

  1. Preheat oven to 375 degrees, with rack in lower third of oven. Butter a 12-inch round tart pan with a removable bottom; line with a parchment round, and butter parchment. Wrap exterior of pan with foil.

  2. With an electric mixer on medium-high speed, beat 1/2 cup (1 stick) butter, the brown sugar, Calvados, and a pinch of salt until pale and fluffy, 2 to 3 minutes. Spread mixture in prepared pan. Arrange apple rings in pan (you may not need all the apple rings; use the prettiest ones), and press them gently into mixture. Place cinnamon sticks in gaps. Sift together flour, baking soda, baking powder, remaining 3/4 teaspoon salt, and the ground cinnamon into a bowl.

  3. With mixer on medium-high speed, beat remaining 3/4 cup (1 1/2 sticks) butter and the granulated sugar in a clean bowl until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the sour cream and beginning and ending with the flour; beat until just combined. Spread batter evenly over apples.

  4. Bake until cake is golden brown and a cake tester comes out clean, about 45 minutes. Transfer to a wire rack to cool 15 minutes, then carefully invert onto a serving plate.

Cook's Note

Cake can be stored at room temperature, covered, up to 1 day.

Reviews (5)

  • Kkk007 6 Oct, 2014

    I did not enjoy this recipe. It had to much sugar and butter, very greasy!

  • Sedat zer 6 Apr, 2014

    Thanks for the great article here. I was searching for something like that for quite a long time and at last sohbet | chat | chat

  • Mollye 11 Oct, 2013

    This is my new favorite cake. And apple recipe. It's amazing. If you aren't making or eating this right now you are wasting time. I am truly amazed by the perfection that is this cake!

  • agd 9 Oct, 2013

    I've never made an upside down cake, but I gave this one a try and it was delicious! It was slightly difficult to do the caramel upside down part, because I had limited amount of sugar, but in the end everything worked out and it was truly a great balance of sweet and not to sweet. With a scoop of ice cream (vanilla bean) everything was ten times better. Definitely a keeper!

  • Bonita 25 Sep, 2013

    I don't have a review. I am just wondering how we can print out copies of posted recipes. Am I missing it or what?

Related Topics