Indulge in the Perfect Fall Treat: Easy Brown Butter Maple Apple Upside Down Cake
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If you’re searching for a dessert that’s both stunning to look at and incredibly delicious to savor, then this easy Maple Apple Upside Down Cake is an absolute must-make for your friends and family. It’s remarkably quick to prepare, featuring a simple, luscious caramel made from just maple syrup and butter. The cake batter itself comes together effortlessly with only a hand whisk, meaning no fancy machines or complicated equipment are needed to achieve this spectacular result. This brown butter apple cake truly embodies the cozy essence of fall. With the addition of nutty brown butter and the warm spices of cinnamon, perfectly complementing the sweet and tart apples, every bite is a delightful treat. It’s a comforting dessert that brings together classic autumn flavors in a beautifully presented package.
This brown butter Maple Apple Upside Down Cake stands out as the quintessential fall dessert. Its preparation is surprisingly straightforward, yet the outcome is a cake that boasts both elegant presentation and profound flavor. The harmonious combination of browned butter’s rich, nutty notes, the sweet warmth of maple, and the crisp freshness of apples creates a truly unforgettable experience. You can elevate this already perfect cake by serving it with a generous dollop of freshly whipped cream, adding an extra layer of creamy indulgence. This cake is ideal for holiday gatherings, a cozy evening at home, or simply as a special treat to brighten any autumn day.
Looking for more delightful apple cake inspirations? Be sure to explore these other fantastic recipes: Apple Crumble Cheesecake for a creamy, textured delight, a rich and decadent Caramel Apple Cake, and the comforting classic, Apple Crumb Cake.
WHY THIS MAPLE APPLE UPSIDE DOWN CAKE RECIPE WORKS
This Maple Apple Upside Down Cake isn’t just another dessert; it’s a testament to simple ingredients coming together to create something truly magical. Here’s why this recipe deserves a spot in your baking repertoire:
- Effortless Preparation: One of the greatest advantages of this recipe is its simplicity. You won’t need any complex machinery or stand mixers; everything can be effortlessly combined by hand using just a whisk. This makes the baking process enjoyable and accessible for bakers of all skill levels, from beginners to seasoned pros, and significantly cuts down on cleanup time.
- Irresistible Maple Caramel: The base of this upside-down cake features a caramel that is not only incredibly delicious but also astonishingly easy and quick to prepare. Made exclusively with sweet maple syrup and rich butter, it creates a sticky, golden glaze that beautifully coats the apples, infusing them with a deep, caramelized flavor that’s simply divine.
- Brown Butter Infusion: The cake itself is a soft, fluffy masterpiece, elevated by the inclusion of brown butter. Browning the butter adds a depth of nutty, toasted flavor that transforms a simple cake into something extraordinary. This unique taste beautifully complements the warm notes of cinnamon and the natural sweetness of the apples, creating a complex and comforting flavor profile that will have everyone asking for seconds.
ESSENTIAL INGREDIENT NOTES FOR PERFECT BAKING
The success of this Maple Apple Upside Down Cake hinges on using the right ingredients and understanding their roles. Below are some of the key components for this delightful recipe, along with helpful insights. For a complete and detailed list of all ingredients and precise measurements, please refer to the comprehensive recipe card located at the bottom of this page.
- All-Purpose Flour: This is the foundation of our cake, providing structure and a light, airy texture. I highly recommend using all-purpose flour with a protein content between 10-11%. This range typically ensures a tender crumb without making the cake too dense or too crumbly, striking the perfect balance for a moist and delicate cake.
- Granulated Sugar: Beyond merely sweetening the cake, granulated sugar plays a crucial role in its overall quality. It contributes significantly to the cake’s moisture content, ensuring a tender and succulent crumb. Additionally, sugar helps with the browning of the cake, giving it that appealing golden crust.
- Baking Powder and Baking Soda: These two leavening agents are vital for achieving the cake’s light and fluffy texture. Baking powder works quickly when combined with liquid, while baking soda reacts with acidic ingredients (like sour cream) to create carbon dioxide, helping the cake rise beautifully and evenly during baking. Using both ensures a perfect lift.
- Salt: A pinch of salt might seem insignificant, but it’s a powerhouse for flavor. It doesn’t just make the cake salty; instead, it enhances and balances all the other flavors, particularly the sweetness of the maple and apples, preventing the cake from tasting bland or overly sweet.
- Egg: For optimal results, ensure your egg is at room temperature before baking. Take it out of the fridge approximately 1-2 hours prior to starting your recipe, depending on the warmth of your kitchen. Room temperature eggs emulsify more easily with other ingredients, creating a smoother, more uniform batter and contributing to a lighter, more evenly baked cake.
- Oil: When selecting an oil for this recipe, opt for a neutral-flavored variety such as canola oil or vegetable oil. A neutral oil ensures that the rich flavors of brown butter, maple, and apple remain the stars of the show without any unwanted competing tastes. Oil also contributes to the cake’s tenderness and moistness.
- Sour Cream: Sour cream is a secret weapon for an incredibly moist cake. Its fat content adds richness, while its acidity helps activate the baking soda, resulting in a tender crumb and excellent cake structure. Make sure your sour cream is also at room temperature for the best integration into the batter.
- Butter (for browning): The butter used in the cake batter is browned to impart a uniquely delicious nutty, caramel-like flavor. This process adds a layer of complexity and sophistication that elevates the entire cake. Be careful not to burn it; aim for a golden-brown color and a fragrant, nutty aroma.
- Apples: The choice of apples is critical for an upside-down cake. I highly recommend using firm apples that hold their shape well during baking and offer a pleasant balance of sweetness and tartness. Excellent choices include Gala, Fuji, Honeycrisp, or Red Granny Smith apples. Their texture and flavor are perfect for this cake, preventing them from becoming mushy.
- Cinnamon: Ground cinnamon is a quintessential fall spice that pairs exquisitely with apples and maple. It infuses the cake with a warm, aromatic flavor that enhances the overall cozy appeal of this autumn dessert.
SIMPLE STEP-BY-STEP INSTRUCTIONS TO BAKE THIS MAPLE APPLE UPSIDE DOWN CAKE
Creating this delightful Maple Apple Upside Down Cake is a straightforward and rewarding process. You won’t need an electric mixer or any specialized equipment – just a large mixing bowl, a trusty whisk, and a spatula are all that’s required to bring this beautiful dessert to life. Follow these steps carefully, and you’ll have a stunning cake ready to impress!
Remember, the complete recipe with all precise measurements and details is conveniently provided in the recipe card found at the very end of this post.
Begin by preheating your oven to 170ºC (340ºF) for a conventional oven. Prepare a 20 cm (8-inch) baking pan by greasing it thoroughly with butter, then lining the bottom with parchment paper. This preparation ensures a smooth release of your beautiful upside-down cake.
STEP 1: Crafting the Brown Butter. In a frying pan, melt 75g of butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and emits a fragrant, nutty aroma. Keep a close eye on it to prevent burning. Once beautifully browned, immediately pour the butter into a medium-sized mixing bowl to halt the cooking process. Allow it to cool down while you gather and prepare the remaining ingredients for the cake batter.
STEP 2: Preparing the Apple and Maple Caramel Layer. First, carefully slice your apples into thin, uniform 2 mm (⅛ inch) slices. Arrange these apple slices artfully in a decorative pattern at the bottom of your prepared cake pan – this will be the stunning top layer of your finished cake. Next, in a small saucepan, combine 55g of butter and 115g of maple syrup. Gently melt them together over medium heat until they are thoroughly combined and smooth. Bring the mixture to a gentle boil for precisely 2 minutes, stirring occasionally. This boiling process deepens the caramel flavor. Once done, carefully pour this rich maple caramel evenly over the arranged apple slices in the cake pan. Set the pan aside to cool slightly while you proceed with making the cake batter.
STEP 3: Combining Wet and Dry Ingredients. Sift together the all-purpose flour, cornstarch, ground cinnamon, baking powder, baking soda, and salt in a separate bowl. This ensures all ingredients are evenly distributed and eliminates lumps. Now, return to the bowl containing your cooled brown butter. Add the granulated sugar to the brown butter and vigorously stir them together with your hand whisk until they are well combined and the mixture is smooth. Next, crack in the room temperature egg and whisk it thoroughly into the mixture until it’s fully incorporated and the batter is homogeneous. Then, gently fold in half of your sifted dry ingredients, mixing just until no streaks of flour remain. Be careful not to overmix at this stage.
STEP 4: Finishing the Cake Batter. Following the incorporation of the first half of the dry ingredients, add the sour cream, vegetable oil, and vanilla extract to the batter. Mix these wet ingredients gently with your whisk until they are just combined. Finally, add the remaining half of the dry ingredients to the bowl. Mix carefully until all the ingredients are fully incorporated and you have a smooth, uniform cake batter. A quick final scrape with a rubber spatula ensures everything is mixed in from the bottom of the bowl without overworking the batter.
STEP 5: Baking and Inverting the Cake. Carefully pour the prepared cake batter over the apple and maple caramel layer in your baking pan. Use a spatula to gently spread the batter evenly across the top, ensuring it covers all the apples. Transfer the pan to your preheated oven and bake for approximately 24-26 minutes. To check for doneness, insert a cake tester or toothpick into the center of the cake; if it comes out clean, the cake is ready. Once baked, remove the cake from the oven and let it cool on a wire rack for about 20 minutes on your kitchen counter. This cooling period is essential. After 20 minutes, carefully run a knife along the edge of the baking pan to loosen the cake. Place a serving plate upside down on top of the baking pan, then confidently flip the cake onto the serving plate. Gently lift the baking pan to reveal your beautifully caramelized Maple Apple Upside Down Cake. Serve warm for a softer texture, or allow it to cool completely for cleaner slices. A dollop of whipped cream is the perfect accompaniment.
EXPERT BAKING TIPS FOR BEST RESULTS
Achieving baking perfection often comes down to small details. Here are some expert tips to ensure your Maple Apple Upside Down Cake turns out flawlessly every time, delivering a delicious and beautiful result:
- Utilize a Kitchen Scale for Precision: For all my recipes, my preferred method of measurement is in grams. This is by far the most accurate and consistent way to measure your ingredients, especially in baking where precision is paramount. Using a kitchen scale eliminates the inconsistencies that come with volume measurements (like cups), leading to more reliable and delicious results every single time. It truly makes a difference in the final texture and taste of your cake.
- Avoid Overmixing Your Batter: Once all the wet and dry ingredients have been largely combined, I always recommend giving the batter one final, gentle fold with a rubber spatula. This technique is crucial for ensuring that every bit of flour from the bottom and sides of the mixing bowl is fully incorporated into the batter without overdeveloping the gluten. Overmixing can lead to a tough, dry cake with an undesirable texture, so mix just until combined.
- Choosing the Right Baking Pan: Light vs. Dark: The type of baking pan you use significantly impacts the outcome of your cake. For the best possible result with this recipe, I advise using an aluminum baking pan, which is typically light in color. Light-colored pans reflect heat, leading to a more gradual and even bake, resulting in a softer, more tender cake with a lighter crust. In contrast, darker baking pans absorb more heat, which can cause the cake to bake faster, leading to a darker, tougher crust and potentially a drier interior. Always remember to grease your chosen pan with butter and line the bottom with parchment paper for easy release.
- Room Temperature Ingredients are Key: Beyond just eggs, ensuring ingredients like butter and sour cream are at room temperature is vital. This allows them to emulsify more easily with other ingredients, creating a smoother, more uniform batter. A well-emulsified batter traps more air, which contributes to a lighter and more tender cake crumb.
- Don’t Rush the Cooling Process: After baking, it can be tempting to invert the cake immediately. However, allowing the cake to cool in the pan for 20 minutes on a wire rack is essential. This cooling time allows the cake to set properly and the caramel to firm up slightly, preventing the cake from breaking apart when you flip it. It also helps the caramel adhere beautifully to the apples and the cake.
FREQUENTLY ASKED QUESTIONS (FAQ)
Here are answers to some common questions you might have about making this delicious Maple Apple Upside Down Cake:
Yes, absolutely! If you don’t have sour cream on hand or prefer an alternative, you can easily substitute it with plain Greek yogurt. It works perfectly as a 1:1 replacement, providing similar moisture and a slight tanginess that complements the cake beautifully. Just ensure it’s also at room temperature.
Absolutely, serving this Maple Apple Upside Down Cake with ice cream is a fantastic idea! The warm, caramelized apples and tender cake pair wonderfully with a scoop of cold, creamy ice cream. I highly recommend serving it with classic vanilla bean ice cream for a truly decadent experience, but cinnamon or caramel swirl ice cream would also be delightful.
The most reliable way to check if your cake is done is by using a cake tester or a simple toothpick. Once the suggested baking time in the recipe has passed, gently insert the cake tester into the very center of the cake. If it comes out clean, without any wet batter clinging to it, then your cake is fully baked and ready to be removed from the oven.
Yes, this cake can certainly be made a day in advance. In fact, some people find that the flavors deepen and meld beautifully overnight. Simply follow the storage instructions provided to keep it fresh until you’re ready to serve.
For the best flavor, I recommend using pure maple syrup, preferably a Grade A Dark, Robust Taste (formerly Grade B). This type of maple syrup has a richer, more pronounced maple flavor that truly shines in the caramel layer and complements the apples beautifully.
HOW TO STORE YOUR MAPLE APPLE UPSIDE DOWN CAKE
Proper storage is key to keeping your Maple Apple Upside Down Cake fresh and delicious for as long as possible. To maintain its delightful texture and flavor, store the cake in an airtight container or ensure it is tightly covered with cling film. It can be kept at room temperature for up to one day. However, if you plan to store it for a longer period, it should be transferred to the refrigerator. When refrigerated, the cake is best enjoyed within 2-3 days to ensure optimal freshness and taste. While the texture might become slightly firmer in the fridge, you can gently warm individual slices for a few seconds in the microwave to bring back some of its initial softness and warmth.
Other Irresistible Fall Recipes To Try
- Cranberry Orange Coffee Cake
- Gooey Pecan Pie Brownies with Brown Butter
- Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
- Chocolate Coffee Pie – Silky Chocolate Coffee Pastry Cream and Whipped Mascarpone Cream
We hope you absolutely adore this Maple Apple Upside Down Cake! If you’ve tried and loved this recipe, please make sure to leave a STAR REVIEW in the recipe card below. Your feedback means the world! Don’t forget to share your creations and tag me on Instagram @juliemarieeats. For even more delicious baking ideas and inspiration, be sure to follow me on Pinterest.
Maple Apple Upside Down Cake
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Equipment
- 20 cm (8 in) baking pan
Ingredients
MAPLE CARAMEL
- 55 g unsalted butter
- 115 g pure maple syrup
BROWN BUTTER CINNAMON CAKE
- 75 g unsalted butter for browning
- 1-2 firm red apples such as Gala, Fuji, or Honeycrisp
- 110 g all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 100 g granulated sugar
- 1 large egg at room temperature
- 75 g sour cream at room temperature
- 20 g vegetable oil e.g., canola oil or other neutral oil
- ½ teaspoon pure vanilla extract
Instructions
Maple Apple Upside Down Cake
- Preheat your conventional oven to 170ºC (340ºF). Prepare a 20 cm (8-inch) baking pan by greasing it generously with butter, then lining the bottom of the pan with a circle of parchment paper. This step is crucial for ensuring your cake doesn’t stick and inverts cleanly.
- Begin by browning 75g of butter in a frying pan over medium heat. Continue cooking, stirring occasionally, until the butter develops a rich, golden-brown color and releases a wonderfully nutty aroma. Once browned, immediately pour it into a medium-sized mixing bowl to stop the cooking, and set it aside to cool while you prepare the remaining ingredients.75 g unsalted butter
- Carefully slice your firm red apples into thin, uniform 2 mm (⅛ inch) slices. Artfully arrange these apple slices in a beautiful pattern on the bottom of your prepared baking pan. This will form the top, decorative layer of your upside-down cake.1-2 firm red apples
- In a small saucepan, combine 55g of butter and 115g of pure maple syrup. Melt these together over medium heat, stirring until they are thoroughly combined and smooth. Once melted, bring the mixture to a gentle boil and allow it to boil for precisely 2 minutes over medium-high heat. This will create a rich, flavorful caramel.55 g unsalted butter, 115 g pure maple syrup
- Carefully pour the hot maple caramel evenly over the arranged apple slices in your baking pan. Set the pan aside while you proceed with preparing the cake batter. This allows the caramel to cool slightly and the flavors to meld.
- In a separate medium bowl, sift together the 110g all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, ¼ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon fine sea salt. Sifting ensures there are no lumps and that the leavening agents are evenly distributed, contributing to a smooth cake texture. Set this dry mixture aside.110 g all-purpose flour, 1 teaspoon ground cinnamon, 1 tablespoon cornstarch, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon fine sea salt
- Return to the bowl containing the cooled brown butter. Add 100g of granulated sugar and vigorously stir it together with a hand whisk until the mixture is well combined and smooth. The sugar will dissolve partially into the warm butter, creating a cohesive base.100 g granulated sugar
- Add the large, room temperature egg to the brown butter and sugar mixture. Mix it in thoroughly with your whisk until it is completely combined and the batter appears light and emulsified. Proper emulsification here contributes to a tender cake.1 large egg
- Now, gently add half of your sifted dry ingredients into the wet mixture. Mix with the hand whisk just until combined. Be very careful not to overmix at this stage; overmixing develops gluten, which can lead to a tough cake.
- Next, add the 75g sour cream, 20g vegetable oil, and ½ teaspoon pure vanilla extract to the batter. Mix these wet ingredients gently until they are just combined. Then, add the remaining half of the dry ingredients and mix again until everything is fully incorporated and the batter is smooth. A few lumps are acceptable; avoid overmixing.75 g sour cream, 20 g vegetable oil, ½ teaspoon pure vanilla extract
- Using a rubber spatula, give the batter one final, gentle fold. Scrape down the sides and bottom of the mixing bowl to ensure all ingredients are thoroughly combined and no pockets of dry flour remain, while still being careful not to overmix.
- Carefully pour the prepared cake batter over the apple and maple caramel layer in the baking pan. Use your spatula to gently spread the batter evenly, ensuring it covers all the apples completely. Bake for 24-26 minutes, or until a cake tester inserted into the center comes out clean.
- Once baked, remove the cake from the oven and place it on a wire cooling rack on your kitchen counter. Allow the cake to cool in the pan for 20 minutes. This critical cooling period allows the cake to set and the caramel to firm slightly. After 20 minutes, run a knife carefully along the inner edge of the baking pan to loosen the cake. Place a serving plate upside down on top of the baking pan, then quickly and confidently flip the cake onto the serving plate. Gently lift the baking pan away to reveal your stunning upside-down cake.
- The cake can be enjoyed warm, though it will be softer and potentially harder to cut into neat slices. For cleaner slices and a slightly firmer texture, allow the cake to cool down completely before serving. Optionally, enhance this delightful treat with a generous dollop of freshly whipped cream or a scoop of vanilla ice cream.