Apple Upside Down Cake

Satisfy your fall cravings with this Apple Upside Down Cake. This cake has a caramelized brown sugar topping with fresh sliced apples covered in a moist spice cake made with half the sugar of a normal cake.

This post is sponsored by Stevia In The Raw®, even though I’ve been compensated, all opinions are my own.

As a child, apple picking was one of my favorite fall activities. We always visited Mad Tom Orchard in southern Vermont and ran through the fields filling our wagons full of Macintosh apples. Oh, how I wish I could get Macintosh apples out west.

Once we arrived back home, we had apple-everything for the next few weeks. My mom always made batches of homemade apple sauce, and there were definitely some pies in there! We also liked to do activities like cutting the apples in half and using them to paint! Did you guys ever do this when you were younger?

Now that I am living in the Pacific Northwest I finally have access to apple orchards again! Let me tell you there are lots of different types of apples up here! Of course, that means I am baking apple-all-the-things, especially if it involves apple pie filling.

Today we’re baking up an Apple Upside Down Cake. This cake has a caramelized brown sugar topping with fresh sliced apples covered in a moist spice cake.

For the cake, I’ve adapted my moist vanilla cake recipe to be a little bit lighter, using egg whites and apple sauce. It’s loaded with cinnamon and a touch of maple syrup as well.

I also made another major change to this cake, and I swapped out half of the sugar in this recipe with Stevia In The Raw®, a zero-calorie sweetener made with extracts from the sweet leaves of the stevia plant.

Did you know that 700 calories are saved for every cup of sugar that is swapped out for Stevia In The Raw®? I am always looking to cut back where I can, especially during the holiday season. Or perhaps feel a little less guilty about going in for seconds.

It’s important that you use the Stevia In The Raw® Baker’s Bag because it measures cup for cup with your standard granulated sugar in baking recipes. This makes it super quick and easy to swap out some of the sugar in your recipe. However, you should only swap out about half of the sugar that is called for in the recipe. You need the granulated sugar to help your desserts caramelize in the oven.

For this cake, it’s helpful if you cut the apples rather thin. To do this, I quarter the apple, cut out the middle and then slice. Before you lay the apples in the pan, combine the brown sugar and the butter and mix until combined, not all of the butter will be absorbed into the sugar, but that’s okay. Spread that over the bottom of the pan before you add the apples.

Next, you’ll prepare the cake batter and pour it over the apples. When this is baking, you’ll notice it doesn’t rise very much. This is intentional because the cake will be inverted when it’s served.

This cake is the perfect balance of sweetness. I sprinkled a little powdered sugar on top but you could certainly make a vanilla or maple glaze to take it up a notch!

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Apple Upside Down Cake

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• Author: Julianne Dell

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Description

Satisfy your fall cravings with this Apple Upside Down Cake. This cake has a caramelized brown sugar topping with fresh sliced apples covered in a moist spice cake made with half the sugar of a normal cake.

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Ingredients

For the topping:

• ½ cup (1 stick) unsalted butter
• 1 cup light brown sugar
• 2 large apples (I used honey crisp)

For the cake:

• 1 cup granulated sugar
• 1 cup Stevia In The Raw® Bakers Bag
• ½ cup vegetable oil
• 1 large egg
• 1 large egg white
• 1 tablespoon pure vanilla extract
• 1 tablespoon maple syrup
• ¼ cup unsweetened apple sauce
• 2 ½ cups all-purpose flour
• 1 tablespoon cinnamon
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 ¼ cup milk (I use nonfat)

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Instructions

1. For the topping: Melt the butter in a microwave-safe bowl. Once melted, stir in the brown sugar and continue stirring until most of the brown sugar has absorbed the butter.
2. Core the apple and slice thinly. Set aside.
3. Prepare a 9-inch by 13-inch pan by greasing the bottom with Crisco.
4. Pour the brown sugar mixture in the bottom of the pan and spread as evenly as possible.
5. Lay the apple slices down, close together, covering the bottom of the pan.
6. For the cake: Pre-heat the oven to 350°F.
7. In a large mixing bowl, combine the sugar, Stevia In The Raw®, vegetable oil, eggs, vanilla extract and maple syrup. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color (about 2 minutes). Scrape down the bowl as needed.
8. Next, mix in the apple sauce and beat until well combined.
9. Add half the flour followed by the cinnamon, baking powder and salt, and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate.
10. Finally add the remaining flour, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined.
11. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
12. Pour the batter into the pan over top of the apples and bake at 350°F for 32-35 minutes, keeping a careful eye on the baking during the last few minutes. Remove from the oven and allow to cool completely.
13. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Allow the cake to cool for at least 30 minutes. Run a knife around the edge of the pan. Then take a second baking pan or cookie sheet and place over top of the 9-inch by 13-inch pan. Hold the two together and invert the cake onto the cookie sheet. Take precautions as there may be some liquid in the bottom of the pan. Slice and serve with a dusting of powdered sugar.

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