No Thanks
Keep In Touch With

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-Cinnamon Upside-Down Cake

You'll want firm but ripe apples that are sweet, such as Empire or Gala. With the cinnamon in this homey cake, they'll hit the spot. Take a few minutes to arrange the apple slices in neat circles on the bottom of the pan -- when the cake is baked and inverted, you'll find them decorating the top.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Serves 8
Apple-Cinnamon Upside-Down Cake

Photography: John Kernick

Source: Everyday Food, September 2007


  • 10 tablespoons unsalted butter, room temperature
  • 1/2 cup packed light-brown sugar
  • 3 apples, Empire or Gala (about 1 1/2 pounds), each peeled, cored, and sliced into 8 wedges
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk


  1. Preheat oven to 350 degrees. Coat bottom and side of a 9-inch round cake pan with 2 tablespoons butter; sprinkle bottom with brown sugar. In a medium bowl, toss apples with lemon juice; arrange in prepared pan in two concentric circles (you might not use all of them).

  2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside.

  3. With an electric mixer, beat remaining 8 tablespoons butter with granulated sugar until light and fluffy. Add eggs and vanilla; beat until incorporated. With mixer on low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with flour mixture.

  4. Spoon batter over apples in pan; smooth top. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool cake in pan on a wire rack, at least 30 minutes and up to 6 hours (if cake has risen above rim of pan, simply push back inside rim).

  5. To serve, run a knife around edge of pan, and invert cake onto a rimmed platter.

Reviews (21)

  • cwestover 22 Feb, 2013

    I made this a couple of weeks ago. I served it with vanilla icecream and caramel sauce. It was delicious, and very easy to make. It wasn't too sweet, so it worked perfectly with the icecream and caramel. Thank you for the recipe!

  • torba97 12 Jan, 2013

    My comments are based on 2 things:
    1) Reading reviews
    2) Personal use of the recipe
    I followed recipe BUT used a spring pan (the one we use for baked cheese cake) and added a cheese cake crust. I did not use the flour portion of recipe.
    Myself, freinds, grandkids, etc. enjoyed the flavor and texture of the apples. This recipe is solid. Pass it on/give it to your kids. Our grandkids will learn about an apple dessert.

  • diana2010 28 Nov, 2011

    i loved this recipe, have made it for several holiday gatherings, i do find the cake can be a little dry. I also add extra vanilla and cinnamon to it, think I will try adding caramel to the batter next time i make it! great suggestion..

  • kellyg625 10 Sep, 2011

    This cake definitely needed to be made in either a spring form pan or with parchment paper lining your round pan. The cake does not easily come out when flipped upside down because of the brown sugar at the bottom of it.

  • jadegalfas 12 Oct, 2010

    I added 1/3 cup extra brown sugar to the batter, 1/4 tsp extra vanilla extract, a few pinches of extra cinnamon both on the apples and in the batter, and a pinch of nutmeg in the batter. I also added a heaping tablespoon of caramel to the batter.

    It turned out delicious and moist but next time I'm going to put twice as much apples. I think the apple layer should be thicker. In my opinion there is too much cake for such a small amount of apple.

  • tomlinsonmaryann 14 Sep, 2010

    i make a version of this recipe called apple skillet cake. you bake it in a 10" iron skillet. my recipe has an additional 1/3 cup of brown sugar in the batter, and 3/4 cup of evaporated milk instead of whole milk. sprinkle the sliced apples with cinnamon and a handful of raisins before you pour on the batter. and flip onto a plate 5 min after you take it out of the oven and it won't stick. if the apples are small, you'll need three. great fall dessert!

  • amethyst2 28 Nov, 2009

    I do not recommend this recipe. The cake is too heavy and lacks flavor. Martha, this one needs to come off your list.

  • emiefox06 19 Mar, 2009

    This cake would be good if it weren't called a cake... it's not sweet or cinnamony enough for my tastes or any dessert-lover's tastes. Once again, I'm disappointed with a MS recipe. :(

  • akerr 24 Feb, 2009

    it was to much trouble for what you got. Tasted okay but no spectacular. Did not even look as good as I thought it would have on the plate.

  • frindmi 3 Feb, 2009

    This cake tastes delicious but itn n n n s definitely something to be savored on the day of baking because, after that, itn n n n s on the dry side. If you zip it for a few seconds in the microwave, itn n n n s better (if you are not eating it right away).

  • mdasj 17 Nov, 2008

    this cake had a good flavor , but i found it too dry.

  • LaNieves 6 Nov, 2008

    With almonds is new for me. I used nonfat natural yougurt instead of
    milk and it comes out more fluffy. Quite good with a cup of tea.

  • jmw1617 5 Nov, 2008

    I found this cake to be very dry. Also, adding the brown sugar to the bottom of the pan make it really stick and I couldnt get it out to flip it over. Im new at baking so maybe I just need to learn a few tricks but I wasnt that happy with this cake.

  • dotquaid 22 Oct, 2008

    I agree, two apples worked better. And use more cinnamon! Or, if you like, the addition or substitution of a little Allspice or Clove would be wonderful too. I sprinkled extra cinnamon on the brown sugar before arranging the apples. So perfect for autumn... yum!

  • ljb9906 6 Oct, 2008

    I made yesterday. It looked so beautiful that I had to take a picture of it. It tasted great, too. Three apples is too many. Two is better. Eat the third one while you wait for the cake to cool!

  • WickedStyle 27 Nov, 2007

    I'm only 14 and even i can make this and it still looks great! and its delicious! i had to make if for a party and everyone loved it!

  • rose47 21 Nov, 2007

    I made this for a family get together, it was so delicious, it went in seconds.

  • etawalker 14 Nov, 2007

    A great recipe! Easy and delicious.

  • Jgaullivengood 8 Nov, 2007

    This is so simple, easy and mine looked exactly l;ike your photo(well almost) I
    am so happy to include this in my apple scrapbook. Try it,It is soooooo tasty.

  • Alison 6 Nov, 2007

    I made this cake and really liked it, although you def. don't need three apples for the topping. I also made it in a pie pan that was smaller at the bottom, which made the space on top for apples smaller.

  • jeanninecharest 6 Nov, 2007


Related Topics