Description
This Brown Butter Apple Upside Down Cake features a rich, nutty browned butter cake baked atop caramelized apple slices in a brown sugar and cinnamon mixture. The moist, tender cake perfectly balances the sweet and spiced apple topping, creating a comforting dessert with a delightful caramelized crust. Perfect for fall or any time you crave a nostalgic, fruit-topped cake with deep buttery flavors.
Ingredients
Scale
Topping
- 3-4 medium apples, peeled, cored, and sliced
- 1/4 cup unsalted butter
- 1/4 cup brown sugar (packed)
- 1/2 teaspoon cinnamon (optional)
- Pinch of salt
Cake Batter
- 1 cup unsalted butter (2 sticks), browned
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk (or regular milk)
- 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper for easy removal.
- Brown the butter. In a medium saucepan, melt the 1 cup of butter over medium heat. Continue to cook, stirring occasionally, until the butter turns golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat and set aside to cool slightly.
- Prepare the topping. In a small saucepan, melt 1/4 cup butter over medium heat. Stir in the brown sugar, cinnamon, and a pinch of salt. Once the sugar is dissolved and the mixture is smooth, remove from heat and pour it into the prepared cake pan.
- Arrange the apples. Arrange the apple slices in a circular pattern on top of the brown sugar mixture, covering the bottom of the pan completely. Set aside.
- Make the cake batter. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, whisk together the browned butter, granulated sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition.
- Combine the wet and dry ingredients. Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Pour and bake. Pour the cake batter over the arranged apples in the cake pan. Smooth the top with a spatula. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and flip. Let the cake cool in the pan for about 10 minutes before carefully flipping it onto a serving plate. Remove the parchment paper if used.
- Serve and enjoy. Serve warm or at room temperature, enjoying the caramelized apple topping paired with the rich flavor of brown butter.
Notes
- For best results, use tart apple varieties like Granny Smith or Honeycrisp for a balanced sweet-tart topping.
- Ensure the browned butter is cooled slightly before mixing to prevent cooking the eggs.
- You can substitute regular milk for buttermilk, but buttermilk adds tenderness and slight tanginess.
- Use parchment paper to make unmolding the cake easier and prevent sticking.
- Store leftovers covered at room temperature for up to 2 days or refrigerated up to 4 days. Reheat gently before serving.
- Optional cinnamon can be adjusted or omitted according to your taste preference.
