An excellent update to a traditional favorite is this apple upside-down cake. It smells just as amazing as it tastes, making your mouth water as it bakes! sufficient in size and flavor for family get-togethers, potlucks, celebrations, etc.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 10×15-inch cake |
Ingredients
- 1 ½ cups brown sugar, or more to taste
- 3 tablespoons ground cinnamon, divided
- 5 medium apples – peeled, cored, and sliced
- 4 cups all-purpose flour
- 1 ½ cups unsweetened apple juice
- 1 ½ cups white sugar
- 1 cup butter, softened
- 4 eggs
- ½ cup milk
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 2 teaspoons salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Cover the bottom of a 10×15-inch baking pan with brown sugar and 2 tablespoons cinnamon. Layer apple slices on top.
- Place flour, apple juice, white sugar, butter, eggs, milk, remaining 1 tablespoon cinnamon, vanilla extract, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until completely smooth, 5 to 10 minutes; the longer you mix, the fluffier the cake will be.
- Pour batter over apples in the baking pan, making sure they are evenly covered.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool for 20 to 30 minutes. Place a large serving dish over the cake and carefully flip over.
Nutrition Facts
| Calories | 534 kcal |
| Carbohydrate | 89 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 11 g |
| Sodium | 613 mg |
| Sugars | 53 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I did not make this recipe but I wanted to ask reviewers if they would use a cake mix and add the apple juice to it instead of making the cake mix from scratch?
This fits perfectly in a 10×15 pan. I had a lot of wrinkly apples to use. I didn’t have apple juice so cooked down apples for sauce to use as my liquid. My apples were quite small so added as many as it took to cover pan. Wonderful smell in the kitchen and tasted great.
There is no way this fits into a 10×15 pan. Please adjust the recipe to a more appropriate pan size.
What a nice cake to make for a crowd! It has a nice strong cinnamon flavor (which I might lessen that next time, because it was too strong for some), a bright apple flavor (I used McIntosh apples), and it looks beautiful too! I was concerned about the baking pan called for, however. A 10×15 for me is a jelly roll pan, which only has 1″ sides. I only used 2/3 of the cake batter on top of the apples, and that filled the pan. (I was able to put the rest of the cake batter in an 8×8 and baked for 20 minutes for a nice additional cake as well.) So if you have a 10×15″ pan with higher sides than 1″, I would most definitely use it. Even with using only 2/3 of the batter, my cake was perfectly baked in 45 minutes. Thank you for the recipe, this cake was very much enjoyed!