Description
This Brown Butter Apple Upside Down Cake offers a delightful twist on a classic dessert. Featuring tender slices of spiced apples caramelized in nutty brown butter and brown sugar, this moist cake pairs warm autumn flavors with a rich, buttery base. Perfect for fall gatherings or cozy nights, it’s best served slightly warm with a scoop of vanilla ice cream or whipped cream.
Ingredients
Scale
Apple Topping
- 3 medium apples, peeled, cored, and thinly sliced
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1 tsp vanilla extract
Instructions
- Prepare the oven and pan. Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
- Make brown butter and prepare apple topping. Melt the butter in a small saucepan over medium heat, swirling occasionally, until it turns golden brown and emits a nutty aroma, about 5–7 minutes. Pour 1/4 cup of this brown butter into the prepared cake pan, sprinkle the brown sugar evenly over it, then arrange the apple slices in a spiral or layered pattern on top.
- Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to combine evenly.
- Cream sugar and brown butter, then add eggs and liquids. In a separate large bowl, whisk the remaining browned butter with the granulated sugar until smooth. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream, whole milk, and vanilla extract until combined.
- Combine batter. Add the dry ingredient mixture to the wet ingredients and mix until just combined; avoid overmixing to keep the cake tender.
- Assemble and bake. Pour the batter evenly over the apple topping in the pan and smooth the surface. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and invert. Allow the cake to cool in the pan for 10–15 minutes. Carefully invert the cake onto a serving plate, peel off the parchment paper from the bottom, and let the cake cool before serving.
Notes
- Best served slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Choose flavorful and firm apples such as Honeycrisp, Fuji, or Granny Smith to maintain texture and tartness.
- Ensure the brown butter is browned carefully to avoid burning, which would impart a bitter taste.
