Upside-Down Apple Coffee Cake
Upside-down Apple Coffee Cake is a cinch to make and a stunning one-pan recipe
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Servings: 8 servings
Equipment
- 1 cast iron pan or spring form pan
Ingredients
- 1½ cups granulated sugar
- 3 large eggs
- 2 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoon baking powder
- ¾ teaspoon salt
- ¼ cup unsalted butter melted
- ¾ cup buttermilk
- ¼ cup vegetable oil
- 1 cup fine chopped pecans or walnuts
For the Topping
- ¼ cup unsalted butter melted
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1½ cups Thin sliced apples I used a combination of Honeycrisp and Granny Smith
Instructions
For the Cake
- Preheat oven to 325°F.
- Line the bottom of an 8” cast iron pan or use a round baking pan with parchment paper. (Tip: if plating on a serving dish-I recommend a pan with a removable bottom like a springform pan.)
- Spray parchment and sides of the pan with nonstick baking spray; set pan aside. (Tip: Spray parchment paper generously so that the apples don’t stick!)
- Using an electric mixer, add sugar, eggs and vanilla extract. Beat on medium speed for 3-4 minutes, or until mixture is light yellow in color.
- Add flour, baking powder and salt; mix on low speed until just combined.
- Using a separate bowl, add melted butter, buttermilk and vegetable oil; stir until well combined.
- Add the liquid mixture to the larger bowl and mix on low speed until just combined. (Tip: Make sure to scrape the bottom and sides of the bowl to ensure the mixture is well combined!)
- Stir in the fine-chopped pecans or walnuts
For the Topping
- Combine all the topping ingredients (melted butter, brown sugar, cinnamon, allspice, ginger, salt) using a medium bowl. Spread this mixture evenly into the bottom of the prepared baking pan. I arrange the apples in a spiral for a prettier presentation, but this is optional.
- Pour batter over the apples.
- Bake for 30 minutes and then cover top of the pan with aluminum foil. Continue baking for 25-30 more minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. (Tip: If using a pan with a removable bottom, put a sheet pan on the oven rack underneath to catch any potential drips.)
- Let cake cool in pan for 5 minutes.
- Run a table knife around edge of the cake and then place a serving plate upside-down on top of the pan. Invert the cake onto the serving plate. (Note: If the parchment paper comes out with the cake, simply peel it off the top and discard.)
- Let cake cool for 25-30 minutes before slicing and serving.
Notes
I like to serve the cake with extra caramel sauce, but this is entirely an option. For my caramel recipe click HERE