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Brown Butter Apple Upside Down Cake Recipe

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★★★★★

4.6 from 182 reviews

This Brown Butter Apple Upside Down Cake is a moist and flavorful dessert featuring tender Granny Smith apples cooked with cinnamon and caramelized brown sugar, all topped with a rich brown butter cake. The apples create a beautiful, glossy topping once the cake is flipped out of the pan, making this comforting treat perfect for fall or year-round gatherings.

Ingredients

Scale

Brown Butter & Apples

  • 8 tablespoons unsalted butter (4 oz, 1 stick)
  • 1.5–2 pounds Granny Smith apples, peeled and sliced into 1/4 inch pieces
  • 1 teaspoon cinnamon

Dried Ingredients

  • 1 cup + 1 tablespoon all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Sugars

  • 1/4 cup dark brown sugar (packed)
  • 3/4 cup white sugar
  • 3/4 cup dark brown sugar (packed) for topping

Wet Ingredients

  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup sour cream, room temperature
  • 4 tablespoons unsalted butter (for topping)

Instructions

  1. Brown Butter & Cook Apples: In a medium skillet, melt 8 tablespoons of butter over medium-low heat. Stir frequently until the butter separates and foams, turning golden brown and smelling nutty and butterscotch-like with speckles of brown flecks, about 5-7 minutes. Immediately pour the browned butter into a bowl to prevent further cooking and let it cool to melted but not hot. Wipe or clean the skillet, then add the peeled and sliced Granny Smith apples along with 1 teaspoon of cinnamon. Cook the apples over medium heat for 7 to 10 minutes until softened but still maintaining some texture. Set aside.
  2. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan generously with butter or non-stick spray to ensure easy release of the cake.
  3. Make the Batter: In a medium bowl, whisk together the flour, baking powder, and salt until combined. In the bowl of a stand mixer or using a hand mixer, combine the cooled browned butter, 1/4 cup dark brown sugar, and 3/4 cup white sugar. Beat on high until mixed thoroughly. Reduce speed to low and add eggs one at a time, mixing well after each addition. Then add the sour cream and vanilla extract and mix until just combined. Scrape the sides and bottom of the bowl. Add the dry ingredients and mix on low speed until just incorporated, being careful not to overmix. Scrape the bowl again.
  4. Prepare the Topping: In a clean medium skillet, melt 4 tablespoons of butter over medium heat. Add 3/4 cup dark brown sugar and whisk frequently until the mixture melts and becomes lighter in color but does not start bubbling aggressively. Remove from heat immediately once this occurs. Pour this caramel mixture evenly into the greased cake pan to form the base layer. Spread gently. Arrange the cooked apple slices on top of the caramel with minimal overlap for an even layer.
  5. Bake the Cake: Carefully pour the prepared cake batter over the apple layer in the pan, spreading gently to cover all the apples without disturbing their arrangement. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for at least 30 minutes, until the pan is warm but not hot to the touch. This resting helps the caramel set and prevents sticking when flipped.
  6. Invert & Serve: Place a serving plate on top of the cake pan and carefully flip the pan and plate together to invert the cake so that the caramelized apples become the topping. Let it cool completely before slicing and serve with ice cream or whipped cream if desired.

Notes

  • The apples should be cooked until just softened but retaining some texture to avoid turning mushy after baking.
  • Brown the butter carefully to avoid burning; watch for nutty aroma and golden flecks as indicators.
  • Allow the cake to cool in the pan before flipping to prevent the caramel topping from sticking.
  • Using Granny Smith apples gives a tart contrast that enhances the sweetness of the caramel and cake.
  • Room temperature eggs and sour cream help ensure a smooth batter and even baking.
  • Serve this cake warm or at room temperature, optionally with a scoop of vanilla ice cream for an indulgent treat.

Keywords: brown butter cake, apple upside down cake, caramel apple cake, fall dessert, cinnamon apple cake, homemade cake

Find it online: https://www.sanacooks.com/brown-butter-apple-upside-down-cake-recipe/