Moist Upside-down Apple Cake Recipe

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Moist upside-down apple cake

sherry monfils


I don't remember where I got this recipe, but I know I've had it for over 20 yrs and have made it every Fall. It's a very moist cake that encompasses the flavors of Autumn.
It is really good w/ either a scoop of ice cream, or whipped cream.

pinch tips: How to Use Hand & Stand Mixers





15 Min


50 Min


1/3 c
butter, cut into cubes
1/3 c
packed light brown sugar
6 small
red apples, halved, cored, remove stems
1 c
all-purpose flour
1/3 c
whole wheat flour
2/3 c
2 tsp
baking powder
1 tsp
ground ginger
1 tsp
ground cinnamon
2/3 c
fat-free milk
1/4 c
butter, softened
1 large
1 tsp

Directions Step-By-Step

Heat oven to 350. Spray a 9 x 9 x 2 baking pan w/ cooking spray. Place 1/3 cup butter in pan, place pan in oven, until butter melts. Remove pan from oven and sprinkle the brown sugar over the melted butter, stir. Arrange 9 apple halves over butter/brown sugar mix, pressing down slightly. Make sure to place the apples cut-side down. Bake for 10-15 min, or until bubbly. Peel remaining apples and coarsely shred. Set aside. In lg bowl, combine flours, sugar, baking powder, ginger and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg and vanilla. Beat w/ mixer on low. Beat 1 min w/ mixer on medium. Spoon mix over baked apples, spreading evenly. Bake 35 min, or until toothpick inserted in center comes out clean. Loosen edges and invert onto a plate or platter. Spoon any left-over topping over cake.

About this Recipe

Course/Dish: Cakes, Fruit Desserts