Apple Upside Down Cake Recipe

Apples and raisins are perfect complements in this fantastic cake smothered in caramel and topped with a spicy raisin and rum sauce.
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  • 1/2 cup sugar
  • 3 tablespoons water
  • 1 teaspoon fresh lemon juice
  • 1 pinch salt
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • 1 tablespoon dark rum
  • 1/2 teaspoon vanilla extract
  • 4 Granny Smith apples - peeled, seeded and quartered
  • CAKE:
  • 1 stick unsalted butter
  • 1 cup sugar
  • 1 cup Granny Smith apple - peeled, seeded and grated
  • 2 eggs
  • zest from one lemon
  • 1 cup all purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 3/4 cup apple juice
  • 3/4 cup combined dark and golden raisins
  • 1/3 cup sugar
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1 pinch salt
  • 1 tablespoon dark rum
  • 2 teaspoons cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon fesh lemon juice
Container:10 inch oven proof skillet, saucepan, medium bowl
20 mins
45 mins
1.25 hrs
  • Preheat oven to 300°.
  • In an oven proof skillet, simmer the sugar, water, lemon juice and salt over medium heat.
  • Cook and whisk until the mixture is golden, 6-8 mintues.
  • Remove from heat, stir in cream, butter, rum and vanilla.
  • Allow to cool slightly.
  • Place quartered apples into the caramel and set aside.

  • Melt one stick of butter in a saucepan over medium heat.
  • Cook until the butter starts to brown, approximately 5 minutes.
  • Set aside to cool.
  • Whisk together the sugar, grated apple, browned butter, eggs and zest in a medium bowl.
  • Add flour, salt, baking powder, spices and whisk just until blended.
  • Place the skillet with the apples on a baking sheet to help catch any drippings when baked.
  • Spread the batter over the apples.
  • Place all in the oven and bake for 45-50 minutes or until golden brown.
  • Allow the cake to cool for 10 minutes and then invert the cake out onto a platter.

  • Simmer apple juice, raisins, sugar, spices, lemon juice and salt in a saucepan over medium heat for 10 minutes.
  • Combine the rum and cornstarch in a dish, then whisk it into the simmering sauce.
  • Cook until thickened, approximately 2-3 minutes.
  • Remove from heat and add butter.
  • Stir until melted.
  • Serve over warm cake.
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