Description
This Brown Butter Apple Upside Down Cake combines the rich, nutty flavor of browned butter with sweet, caramelized apples arranged beautifully on top. The moist, tender cake is infused with warm cinnamon and vanilla, creating a comforting dessert perfect for fall or any special occasion. The caramelized apple topping adds a delightful sweetness and texture contrast to the soft cake beneath.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper to ensure easy removal of the cake after baking.
- Brown the Butter: In a medium saucepan over medium heat, melt 1 cup of unsalted butter. Stir occasionally and cook for about 5-7 minutes until the butter turns golden brown and emits a nutty aroma. Remove from heat and allow to cool slightly.
- Make Caramel Base: In a small saucepan, melt 1/4 cup unsalted butter over medium heat. Stir in the brown sugar, cinnamon, and a pinch of salt. Cook until the sugar dissolves and the mixture is smooth. Remove from heat and pour the caramel mixture evenly into the prepared cake pan.
- Arrange Apples: Place the sliced apples in a circular pattern on top of the caramel mixture in the cake pan, covering the bottom completely. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon if using.
- Combine Wet Ingredients: In a separate bowl, whisk the browned butter, granulated sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing thoroughly after each addition.
- Combine Batter: Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Assemble and Bake: Pour the batter evenly over the arranged apples in the cake pan. Smooth the top with a spatula. Bake in the preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Flip: Allow the cake to cool in the pan for about 10 minutes. Then carefully invert the cake onto a serving plate. Remove the parchment paper if used.
- Serve: Serve the cake warm or at room temperature to enjoy the caramelized apple topping paired with the rich flavor of brown butter.
Notes
- Use firm apples like Granny Smith or Honeycrisp for better texture in the topping.
- Be careful when browning butter to avoid burning; remove from heat once nutty aroma develops.
- Adjust cinnamon quantity according to preference or omit for a subtler flavor.
- Line the pan with parchment paper for easier cake removal and cleaner presentation.
- For extra moisture, you may substitute buttermilk with regular milk plus 1 teaspoon lemon juice or vinegar.
- Leftover cake is best stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
