No ImageApple Upside Down Cake

Did you make it? Rate it!

  1. Lauren

    Ugh. I just made hard caramel on accident again. I am looking forward to an updated recipe… I can’t figure out how to get the apples in the sauce without it seizing up!

  2. Spalva

    Made this yesterday and loved it — it’s gone already! Just recommended it to Alicia Paulson over on Posie Gets Cozy. I will definitely return to this recipe over and over this year. I like it much more than my usual tarte tatin. Good job, dad!


  3. Tracy

    I made this cake and it was delicious! I used canola oil in place of the butter and it came out really moist and delicious. I kept the butter in the caramel portion.

  4. Julie

    Great looking and, more importantly, great tasting cake! I used skim milk, but the cake was still delicious – nice and moist. I followed the rest of the recipe exactly, and it came out beautifully. Thanks for the recipe!

  5. Edith Pearl

    I made this yesterday to bring to a brunch and was quite sad to only get one piece. I love this recipe and will absolutely use again and again, with other fruits as they come into season. I made it exactly as the recipe directed with two small additions, one of a pinch of salt to the caramel, and another of a pinch of crushed lavender that I added to the flour mixture. The cake was moist, dense and had a great texture from the cornmeal. The cake was devoured and someone even scraped the crumbs off of the serving plate, which I had secretly hoped to do myself.


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