Apple Upside Down Cake

Apples are coming in off the trees by the crate-load. What is more quintessentially autumn than plucking an apple off the tree and enjoying it right there in the fall sunshine? I used to go apple picking as a child, and in those days we were allowed to climb the trees to pick. I can still remember the sensation of picking an apple at the top of the tree (or as top as I got) and then biting into the white sweet-sour juiciness. Not something one easily forgets! Well, I don’t climb trees anymore, but I do still pick apples (luckily our trees are dwarfed) and one of my favorite things to do with apples is an upside-down cake. I love upside-down cakes, and I think I have made them out of almost every kind of fruit that one can. Pear, plum, pineapple, rhubarb to mention a few. But nothing beats apple! I like to do this in a cast iron skillet — I think it tastes better, and it’s easy!

Apple Upside Down Cake

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Apple Upside Down Cake
20 to 25mins.
5 to 7mins.



  1. Preheat oven to 375 degrees
  2. In a 9 to 10 inch skillet, melt the 1 3/4 sticks butter over low heat.
  3. Add the 3/4 sugar and stir, then place apple slices, wedge side down in the pan.
  4. No need to pack tightly, but don’t leave gaps.
  5. Allow this to cook over low heat while making batter.
  6. In a bowl, measure out flour, salt, baking powder and cinnamon and set aside.
  7. In the bowl of an electric mixer, beat 1 stick of butter and 2/3 c sugar until light and fluffy.
  8. Mix in vanilla and eggs.
  9. Add sour cream and mix well.
  10. Gradually add flour mixture until just combined.
  11. Remove skillet from heat.
  12. Spoon batter over the top, then spread gently so batter is evenly distributed.
  13. Bake for 20 to 25 minutes, or until cake is golden and bubbly.
  14. Allow the cake to sit in the skillet for 5 to 7 minutes, then invert onto a serving plate.
  15. Best served warm with vanilla ice cream or whipped cream.

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