KAF- Apple Upside-Down Cake

READY IN: 1hr 30mins
SERVES: 8-10
YIELD: 1 cake




  • Preheat the oven to 350°F Lightly grease a 9" round cake pan at least 2" deep. Line the bottom with parchment, and grease the parchment.
  • Slice the top, including the stem, off one of the apples and set it aside before peeling and slicing the rest of the apples into 1/4" thick wedges.
  • Place the apple top, stem side down, in the middle of the pan, and overlap the rest of the apple wedges in a ring around it.
  • Prepare the topping by heating the butter, sugar, boiled cider, cinnamon, and corn syrup together over low heat, stirring until the sugar is dissolved.
  • Pour 1/2 cup of the syrup mixture into the prepared pan (over the apples), and set the rest aside.
  • CAKE:
  • Beat the oil, brown sugar, boiled cider, eggs, spices, and salt together for 2 minutes at medium speed
  • Mix the flour with the baking soda, and stir it into the batter.
  • Add the chopped apple and nuts, and mix until just blended.
  • Drop scoops of the batter atop the apples in the pan, gently spreading to cover.
  • Bake the cake for 50 to 55 minutes, or until a cake tester inserted near the center comes out clean.
  • Remove the cake from the oven, and run a thin spatula around the edge to loosen.
  • Let the cake cool in the pan for 5 minutes, then turn it out onto a serving plate, bottom side up.
  • Scrape out any sauce that remains in the pan, and spread it over the cake.
  • Reheat the reserved topping if needed.
  • If butter starts to separate as you reheat, add water by the teaspoon and stir until the butter rejoins the rest of the sauce.
  • Pour the sauce over the cake.
  • Serve cake warm or at room temperature, with whipped cream if desired.