Fresh Apple Upside-Down Cake

Fresh Apple Upside-Down Cake

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  • Prep Time


  • Total Time


  • Servings



  • Tart apples that hold their shape when cooked, such as Granny Smith, are best for this recipe.

  • ¾

    cup butter, softened and divided

  • 2

    cups sugar, divided

  • 3

    large Granny Smith apples, peeled and cut into ½-inch thick slices

  • 1

    cup toasted chopped pecans, divided

  • 2

    large eggs

  • cups all-purpose flour

  • 1

    tsp baking powder

  • 1

    tsp ground cinnamon

  • ½

    cup milk


Melt 1/4 cup butter in a 10 inch cast iron skillet over medium-high heat; add 1 cup sugar, and cook, stirring often, 2 minutes or until sugar is melted and begins to turn golden. Add apple slices, and cook, stirring often, 5 minutes or until apples have softened slightly and juices are thickened and syrupy. Remove skillet from heat, and sprinkle apple mixture with 1/2 cup pecans. Set aside. Beat remaining 1/2 cup butter at medium speed with an electric mixer until creamy. Gradually add remaining 1 cup sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir together flour, baking powder, and cinnamon; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in remaining 1/2 cup pecans. Spoon batter evenly over apple mixture in skillet. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet 5 minutes; invert onto serving plate.


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