Uploaded December 2024 | Updated September 2026, 2 weeks ago
Easy Apple Upside-Down Cake Recipe
Welcome back to the kitchen! Today, we're transforming the last of our apples into a delicious Apple Upside-Down Cake. Inspired by a classic French apple cake, this dessert is elevated with buttery caramelised apples, warm spices like cinnamon and nutmeg, and a moist sour cream batter. Perfect for fall baking or any time you're craving something comforting and sweet!
What You'll Learn in This Video:
How to caramelize apples for the perfect topping.
Tips for making a moist, flavourful cake batter using sour cream or yogurt.
The secret to safely flambé with spirits like rum, whiskey, or maple-based acerum.
Why it’s okay to embrace mistakes in the kitchen—because failure leads to better bakes!
Ingredients:
Apple & Caramel:
4-5 apples, peeled, cored, diced
30 mL (2 Tbsp) butter
Splash Acerum or other brown spirit
75 mL (1/3 cup) maple syrup
Cake:
125 mL (½ cup) butter, room temperature
60 mL (¼ cup) packed brown sugar
½ cup granulated sugar
2 large eggs, room temperature
5 mL (1 tsp) vanilla extract
250 mL (1 cup) flour
Pinch coarse salt
5 mL (1 tsp) baking soda
2 mL (½ tsp) baking powder
2 mL (½ tsp) freshly grated nutmeg
10 ml (2 tsp) ground cinnamon
125 mL (½ cup) sour cream or plain yogurt
250 mL (1 cup) chopped pecans
Method:
Preheat to 350°F.
Heat a 10" ovenproof pan, over medium.
Add 2 Tbsp butter and swirl to coat; cook apples in the butter until golden brown.
Splash in the Acerum and Flambé.
Transfer apples to a plate.
Add maple syrup to pan and set over medium heat.
Cook, swirling occasionally, until thick and bubbling in a thin layer.
Let cool in pan.
Meanwhile; mix flour, salt, baking soda, baking powder, cinnamon and nutmeg.
In a mixer cream together butter and sugars, then beat in eggs one at a time.
Add vanilla and mix until smooth.
Mix in flour alternating with the sour cream.
Mix in pecans just to combine.
Arrange apple pieces over cooled caramel in pan.
Transfer batter to pan and smoothly cover the apples.
Bake cake 30–40 minutes or until the centre springs back when gently pressed.
When baked flip over to release cake onto a wire rack to cool.
Here is the link to our Apron: searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152
searchandrescuedenim.com/GLENANDFRIENDSCOOKING
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Join this channel to get access to perks:
youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join
This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: youtube.com/glenshangar
Easy Apple Upside-Down Cake Recipe
Welcome back to the kitchen! Today, we're transforming the last of our apples into a delicious Apple Upside-Down Cake. Inspired by a classic French apple cake, this dessert is elevated with buttery caramelised apples, warm spices like cinnamon and nutmeg, and a moist sour cream batter. Perfect for fall baking or any time you're craving something comforting and sweet!
What You'll Learn in This Video:
How to caramelize apples for the perfect topping.
Tips for making a moist, flavourful cake batter using sour cream or yogurt.
The secret to safely flambé with spirits like rum, whiskey, or maple-based acerum.
Why it’s okay to embrace mistakes in the kitchen—because failure leads to better bakes!
Ingredients:
Apple & Caramel:
4-5 apples, peeled, cored, diced
30 mL (2 Tbsp) butter
Splash Acerum or other brown spirit
75 mL (1/3 cup) maple syrup
Cake:
125 mL (½ cup) butter, room temperature
60 mL (¼ cup) packed brown sugar
½ cup granulated sugar
2 large eggs, room temperature
5 mL (1 tsp) vanilla extract
250 mL (1 cup) flour
Pinch coarse salt
5 mL (1 tsp) baking soda
2 mL (½ tsp) baking powder
2 mL (½ tsp) freshly grated nutmeg
10 ml (2 tsp) ground cinnamon
125 mL (½ cup) sour cream or plain yogurt
250 mL (1 cup) chopped pecans
Method:
Preheat to 350°F.
Heat a 10" ovenproof pan, over medium.
Add 2 Tbsp butter and swirl to coat; cook apples in the butter until golden brown.
Splash in the Acerum and Flambé.
Transfer apples to a plate.
Add maple syrup to pan and set over medium heat.
Cook, swirling occasionally, until thick and bubbling in a thin layer.
Let cool in pan.
Meanwhile; mix flour, salt, baking soda, baking powder, cinnamon and nutmeg.
In a mixer cream together butter and sugars, then beat in eggs one at a time.
Add vanilla and mix until smooth.
Mix in flour alternating with the sour cream.
Mix in pecans just to combine.
Arrange apple pieces over cooled caramel in pan.
Transfer batter to pan and smoothly cover the apples.
Bake cake 30–40 minutes or until the centre springs back when gently pressed.
When baked flip over to release cake onto a wire rack to cool.
Here is the link to our Apron: searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152
searchandrescuedenim.com/GLENANDFRIENDSCOOKING
Discount code to be used at checkout: GLENANDFRIENDSCOOKING
Buy us a cup of tea: ko-fi.com/glenandfriendscooking
Help us out with a PayPal donation: paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE
Join this channel to get access to perks:
youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join
This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: youtube.com/glenshangar
