Sometimes I find recipes while browsing the web and don't want to lose them so I post them here at Zaar. This is one of them. I've yet to try it but it sounds really yummy. Cook time is for oven baking and does not include the first step. Don't let the 21 steps of preparation scare you.....I prefer to post recipes showing 'each step' separately. From Every Day with Rachael Ray.
My Private Note
Units: US | Metric
- 3/4 cup unsalted butter, softened, plus extra for greasing the pan
- 1/3 cup brown sugar
- 2 tablespoons pure maple syrup
- 2 large crisp apples, such as Granny Smith, peeled, cored and cut into 1/2- to 1-inch cubes
- 1/2 cup coarsely chopped hazelnuts or 1/2 cup almonds
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon ground cardamom or 1/2 teaspoon cinnamon
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1Preheat the oven to 350 degrees F.
- 2Butter a deep (at least 2 inches) 9-inch round cake pan.
- 3In a medium saucepan, melt 4 tablespoons of the butter.
- 4Add the brown sugar and maple syrup and stir over medium heat until the sugar bubbles.
- 5Remove the pan from the heat and stir in the apples, nuts, lemon juice, cardamom and a pinch of salt.
- 6Spread the mixture over the bottom of the prepared cake pan.
- 7In a medium bowl, whisk together the flour, baking powder and 1/4 teaspoon of salt.
- 8Set aside.
- 9In a mixer fitted with a paddle attachment, beat the remaining 8 tablespoons of butter just until smooth.
- 10Add the granulated sugar and beat on medium speed until light and fluffy, about 2 minutes.
- 11Add the eggs, 1 at a time, and beat until incorporated.
- 12Mix in the vanilla.
- 13Reduce the mixer speed to low and add the flour mixture to the batter in 3 parts alternating with the buttermilk in 3 parts.
- 14Mix until the ingredients are just combined.
- 15Turn off the mixer and finish mixing the batter by hand with a large rubber spatula until the flour is fully incorporated.
- 16Drop the batter by spoonfuls onto the apple-nut mixture and spread to fill the pan.
- 17Don't worry if the layer of batter is uneven; it will even out during baking.
- 18Slide the cake into the oven and bake until golden and the center springs back when lightly touched, about 35 minutes.
- 19Let the cake cool on a wire rack for about 5 minutes, then flip the pan over onto a serving plate.
- 20Let the cake sit upside down for a moment, then pull the pan away.
- 21Serve warm or at room temperature.
Browse Our Top Dessert Recipes
Nutritional Facts for Apple Upside Down Cake
Serving Size: 1 (171 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 464.6
- Calories from Fat 216
- Total Fat 24.1 g
- Saturated Fat 11.8 g
- Cholesterol 99.2 mg
- Sodium 86.3 mg
- Total Carbohydrate 58.7 g
- Dietary Fiber 2.7 g
- Sugars 37.3 g
- Protein 6.1 g