Apple-Honey Upside-Down Cake

8 to 10 Serves

Apples and honey are a heavenly pairing and define this upside-down cake, which is the perfect fall dessert. Choose firm, tart apples like Winesap, Mutsu, or Granny Smith for this recipe. They'll balance the sweetness of the honey and hold their shape as they cook in the caramel underneath the cake batter. The key to getting the cake out of the pan cleanly is loosening the edges and letting it cool before inverting it onto a serving plate.


  • Vegetable-oil cooking spray

  • 1 ½ cups unbleached all-purpose flour

  • 1 ½ teaspoons baking powder

  • 1 teaspoon kosher salt (we use Diamond Crystal)

  • 1 ⅓ cups sugar

  • cup honey

  • 2 large eggs

  • 1 stick (½ cup) unsalted butter, melted, plus 4 tablespoons, room temperature

  • ¼ cup whole milk

  • 3 firm tart apples, such as Mutsu, Winesap, or Granny Smith, peeled, cored, and cut into ½-inch-thick wedges


  1. Preheat oven to 350°F. Spray a 9-inch round cake pan with oil. In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk together 2/3 cup sugar, honey, eggs, melted butter, and milk. Whisk egg mixture into flour mixture until just combined.

  2. In a small, heavy saucepan over high heat, combine remaining 2/3 cup sugar and 3 tablespoons water. Cook, swirling pan occasionally (do not stir), until mixture is deep amber, about 5 minutes. Remove from heat; stir in room-temperature butter. Immediately pour into prepared pan.

  3. Decoratively arrange layers of apples over caramel filling. Spread batter evenly over apples. Bake until top springs back when lightly touched, 45 to 55 minutes. Loosen edges with a knife. Let stand 5 minutes before inverting onto a serving plate. Serve warm or at room temperature.

    Apple-Honey Upside-Down Cake
    Johnny Miller

Cook's Notes

This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.29,

Apples you eat whole or cook into applesauce are not the ones you want for this dessert. Choose firm varieties—so they'll maintain their shape when baked and inverted onto a serving plate—that have enough tartness to counter the buttery-sweet caramel.

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