This moist and tender apple cake is the perfect showcase for crisp and delicious apples.
We like to use a 10-inch spring-form pan to make this upside down apple cake, but you can also make it in a ceramic baking dish. It’s best if it’s a round dish because you’ll need to flip it over after it cools a bit.
Using a simple dusting of powdered sugar and cinnamon will suffice, but you can also serve this cake with a scoop of ice cream or drizzle with your favorite caramel sauce.
- 1 3/4 cup self-rising flour
- 1 tsp. baking powder
- 4 apples, peeled and cored
- 3/4 cup butter (1 1/2 sticks)
- 1/3 -cup brown sugar
- 1 1/2 cups granulated sugar
- 1 1/2 tbsp. brandy
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1 pinch of salt
- 4 large eggs
- 3/4 cup milk
- 1/2 cup raisins
- 1/2 cup coarsely chopped walnuts (or pecans)
- Preheat the oven to 350 F.
- Sift the self-rising flour with the baking powder and set aside. Halve the apples and slice into thin slices. Keep the apple slices in a bowl of water with some fresh lemon juice added to prevent the apple slices from browning.
- Using about 1 1/2 tbsp. of the allotted butter, grease the bottom and sides of the springform pan. The bottom should have a heavier coating than the sides. Press the brown sugar into the bottom of the pan.
- Layer the apple slices in the bottom of the pan in an overlapping circular pattern. You should have some apple slices remaining. Dice these into small chunks and place in a bowl. Sprinkle the apple pieces with the brandy and a bit of ground cinnamon.
- Using an electric mixer, beat the remaining butter with the granulated sugar until light and fluffy. Add the eggs, one by one and continue mixing. Add the vanilla extract, the cinnamon and pinch of salt. Add the milk in a slow steady stream while the mixer is working.
- Add the flour mixture to the batter little by little until incorporated. Turn off the mixer and stir in the walnuts (pecans), raisins, and diced apple pieces together with the brandy.
- Pour the batter over the apple slices, filling the pan to approximately three-quarters full. Bake in a preheated 350 F oven for approximately an hour. A cake tester inserted in the center should come out clean.
- Allow the cake to cool for approximately 15 minutes and then invert on to a cake plate.
|Nutritional Guidelines (per serving)|
|Total Fat||23 g|
|Saturated Fat||11 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||4 g|