Upside Down Apple Cake


We have found a new favorite "anytime" cake chez Shafroth. I still love the Aspen Apple Cake but this recipe takes apple cake to another level. I found the recipe on Cook’s Country. They called it "Blue Ribbon Apple Cake" but I think upside down is a better descriptor.


Not all the recipes on Cook’s Country are stellar but this one caught my eye and has now won my heart. The sliced apples on top are reminiscent of homemade applesauce and the light batter below is the perfect compliment.

Apple Preparation
4 Granny Smith apples, peeled and cut into 1/2 inch slices
     (an apple peeler is perfect for this)
4 Tbsp. butter
1/2 cup light brown sugar
1/8 tsp. salt

Heat a heavy pan (not cast iron) and add the butter. Once the butter stops foaming, add the brown sugar and cook until it turns a dark color, about 2 minutes, stirring occasionally. Add the apples and cook for about 5 to 7 minutes or until the apples are soft.

Meanwhile, prepare a 9-inch cake pan by buttering the sides and the bottom. I think a springform pan works best. Once the apple are cooked, spread into the bottom of the cake pan and allow to cool.

Cake Batter
1/2 cup sour cream (or creme fraiche), divided
1 large egg plus 1 yolk
1/2 tsp. vanilla extract
1 1/4 cups flour, sifted
3/4 cup sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 stick of butter, at room temerature and cut into small chunks

Preheat the oven to 350 degrees. Whisk together 1/4 cup of sour cream, egg and egg yolk and vanilla. Set aside. Place dry ingredients into a large bowl and blend well on low speed with an electric mixer, adding the remaining 1/4 cup of sour cream and softened butter.

Once that is well incorporated and the dry ingredients are moistened, increase the speed to medium and add the egg/sour cream mixture. Mix for about 1 minute. Pour over the apples and spread evenly.

Bake for 40 minutes.  Test for doness with a toothpick. It should come out clean when inserted in the center of the cake. Allow cake to cool for 10 minutes. Run a knife around the edge of the pan and gently release the springform.  Invert the cake onto a plate.

Allow the cake to rest inverted on the plate for about a minute. Give it a gentle tap and carefully remove the pan bottom. If some of the apple comes off, it is easily replaced. This cake is best served slightly warm, but I also loved it the next day for breakfast.

4 Responses to Upside Down Apple Cake

  1. Quincy Barrett April 11, 2011 at 10:25 pm #

    Maybe I shouldn't have come here on an empty stomach…lol. This looks so good! I'm not a cook by any stretch of the imagination but I might actually try this recipe.
    Oh, and thanks for posting the recipe here because it looks like you have to be a paid member to Cook's Country's website to see the recipe.

    • Barr April 12, 2011 at 12:08 am #

      Do try it as it is excellent. All our apple cake recipes are worth trying especially the apple sauce cake as it’s super easy.

  2. Harley Stevens April 12, 2011 at 5:56 am #

    I am really thankful for those who shared their recipe online because there are a lot of sites which you have to subscribe and pay in order to view their recipes. thanks. 

  3. carmel March 2, 2013 at 3:42 pm #

    ty for sharing i am going to try it today i like alot of recipes from cooks country but only few are free  ty again

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