Apple Upside-Down Cake
If you’re looking for a new dessert recipe to enjoy, then make sure to give this Apple-Upside Down Cakea try. This mouthwatering dish is covered with baked apple slices, and the cake itself features a wonderful blend of vanilla extract, allspice, nutmeg and Greek yogurt. If your thinking of planning a large family get-together, then this dish would make for the perfect dessert. After trying it, please make sure to rate and review it.
This Apple-Upside Down Cakerequires a fair amount of ingredients, so you’ll need to make sure to follow the recipe very closely. In order to make the apple layer, you’ll need ⅔ cups of sugar, some Cabot Salted Butter and some sliced cooking apples (such as Honeycrisp, Gala, Fuji, or Empire). For the cake, you’ll need two large eggs, one cup of sugar, some all-purpose flour, baking powder, allspice, nutmeg, salt, Greek yogurt and vegetable oil. The directions below highlight all of the necessary steps, but it’s important to take your time and enjoy the entire process. We’re positive that you’re going to love this dish!
If you can’t get enough apple dessert in your life, you have to also try our Apple Cheddar Cobbler! Cabot is a cooperative of 800 farm families, and we understand just how important it is to only serve the best to your family and friends at mealtime. We’re confident that any recipe that features our award-winning dairy products will be a big hit, but we want to make sure that these recipes are up to our standards. After trying this Apple-Upside Down Cake recipe, please make sure to rate and review it.
Also check out Greek Yogurt Substitution Guide and all the great benefits you receive by eating Greek Yogurt.
- ⅔ cup sugar
- 2 tablespoons water
1 tablespoon Cabot Salted Butter
- 6-7 cups peeled and sliced cooking apples, such as Honeycrisp, Gala, Fuji, Empire or Braeburn
- Cooking spray
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
1 ¾ cups King Arthur Unbleached All-Purpose Flour, fluffed in bag with whisk before measuring
- 1 tablespoon baking powder
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
1 cup Cabot Lowfat Greek Yogurt or Plain Greek Yogurt
- ½ cup vegetable oil
To Make Apple Layer:
- STIR together sugar and water in large saucepan; cook over medium-high heat, not stirring again but tilting and swirling pan for even cooking, until sugar turns to a deep golden caramel syrup, about 4 minutes (do not let burn and be very careful of extremely hot syrup).
- REDUCE heat to medium-low and add butter. When butter is melted, stir in apples (caramel will clump at first, then dissolve). Cover pan and let apples simmer, stirring occasionally, for 8 to 12 minutes or until apples are tender and translucent but not falling apart. Remove from heat.
- PLACE rack in lower third of oven and preheat oven to 350°F. Coat deep 10-inch cake pan, 10-inch cast iron skillet or 7-by-11-inch baking dish with cooking spray. With slotted spoon, transfer apples to prepared dish, leaving juices behind in saucepan. Rapidly boil juices to reduce to thick syrup and pour over apples, spreading everything into even layer.
To Make Cake:
BEAT together eggs, sugar and vanilla in large bowl, with electric mixer on high speed until pale and creamy, about 3 minutes.
- SIFT flour, baking powder, allspice, nutmeg and salt on top of egg mixture. Gently fold in just until combined. Add yogurt and oil and fold again until completely blended.
- SCRAPE batter on top of apples, smoothing into even layer. Place cake on lower rack and bake for 35 to 40 minutes or until cake is golden on top and feels firm when pressed in center.
- REMOVE from oven and let stand for 10 minutes. Run knife around outside of cake. Place large serving plate on top and invert both, letting cake drop onto plate. Replace any apples that have stuck to bottom. Serve warm or at room temperature.
- per serving
- 11.5 grams
- Saturated Fat
- 2 grams
- 34 milligrams
- 239 milligrams
- 50 grams
- 1.5 grams
- 5 grams
- 113 milligrams