Gary’s Apple Upside Down Cake
Make sure you make fresh whipped cream for this very deserving cake.
1 stickbutter, unsalted, softened
1/2 tspkosher salt
2 largeeggs, extra lg is fine
1 2/3 cpastry flour or cake flour
1/2 tspbaking soda
1 tspbaking powder
1/4 tspalmond extract
1/2 tspvanilla extract
2 mediumapples, peeled, cored, sliced thin
2 Tbspcinnamon sugar, for dusting bottom of pan
1-2 Tbspbutter, unsalted, for greasing pan
How to Make Gary’s Apple Upside Down Cake
- This recipe calls for cinnamon sugar. I keep this on hand for toast. I make mine by adding a half a teaspoon of good quality cinnamon to granulated sugar. I keep it in a shake jar for convenience. These proportions will work well for this cake.
- You will need a cake pan with a removable bottom or a springform pan. It needs to be at least 9 inches in diameter and at least 2 1/2 inches tall.
To prevent leakage of the butter or batter from spilling on the bottom of oven, wrap the pan with heavy foil....and crimp down the sides to not exceed the height of the pan.
Generously grease the pan with unsalted butter. For a better release, you can opt to then line the bottom of pan with parchment paper, and the grease the parchment paper with additional butter.
- Preheat oven to 350 degrees or 325 degrees for a convection oven. I prefer the convection oven.
- Sprinkle cinnamon sugar evenly to coat the bottom of cake pan.
- Arrange apple slices to completely cover bottom of the pan. Make a pretty concentric pattern. The apples should cover the cinnamon sugar.
- Measure the flour with baking soda and baking powder. Mix well and set aside.
Measure the buttermilk and set aside.
- In a large mixing bowl, beat the butter, sugar, and salt until nice and light. Add eggs, one at a time, mixing well after each addition.
- Alternately, using a slower speed on mixer, add the flour mix and buttermilk.
Stir in extracts.
- Turn out batter from bowl into the cake pan. Be careful to not disturb the apples that you have so nicely arranged.
Spread batter to be evenly distributed with the back of a spoon.
Gently tap the pan on the counter to further settle the batter into the pan.
- Bake on the center rack in oven for about 1 hour. The batter will test with a pick....and also spring back when pressed with finger.
- Remove cake from oven and cool on rack for 20-25 minutes, then remove from pan by inverting onto a cake plate. You may need to bang the cake on the counter first to assist in the release. Remove the bottom of the pan. If you have used parchment paper, it should remain in the pan....but if not, carefully remove it from the cake.
- Completely cool before covering.
Serve room temperature with fresh whipped cream.