Best Apple Pie Upside Down Cake Recipes

APPLE PIE UPSIDE-DOWN PUMPKIN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottom and sides of 2 (8-inch) round cake pans with cooking spray; line bottom with cooking parchment paper.
• In each cake pan, stir 1/4 cup melted butter, 1/2 cup brown sugar and 2 tablespoons water until well blended. Arrange 1 cup apple slices over brown sugar mixture in each pan; set aside.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 cups cake batter over apple slices in each pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm with whipped cream.

APPLE PIE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375 degrees, with rack in lower third of oven. Butter a 12-inch round tart pan with a removable bottom; line with a parchment round, and butter parchment. Wrap exterior of pan with foil.
• With an electric mixer on medium-high speed, beat 1/2 cup (1 stick) butter, the brown sugar, Calvados, and a pinch of salt until pale and fluffy, 2 to 3 minutes. Spread mixture in prepared pan. Arrange apple rings in pan (you may not need all the apple rings; use the prettiest ones), and press them gently into mixture. Place cinnamon sticks in gaps. Sift together flour, baking soda, baking powder, remaining 3/4 teaspoon salt, and the ground cinnamon into a bowl.
• With mixer on medium-high speed, beat remaining 3/4 cup (1 1/2 sticks) butter and the granulated sugar in a clean bowl until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the sour cream and beginning and ending with the flour; beat until just combined. Spread batter evenly over apples.
• Bake until cake is golden brown and a cake tester comes out clean, about 45 minutes. Transfer to a wire rack to cool 15 minutes, then carefully invert onto a serving plate.

DEEP DISH APPLE PIE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 360°F.
• For this recipe, will need 8 individual-sized baking dishes such as souffle cups or ramekins.
• Prepare souffle cups OR ramekins by buttering bottom and sides of cups and lining bottoms with cut-to-fit parchment or waxed paper circles.
• Prepare pound cake according to package directions and set aside.
• In a separate bowl, break up apple pie (crust and all) into bite-sized pieces.
• Place 3 tablespoons of caramel sauce in bottom of each souffle cup or ramekin and then top with 3 to 4 tablespoons of apple-pie pieces, arranging them evenly over caramel.
• Carefully spoon cake batter into each baking cup, filling to just below the rim; place filled baking cups on cookie sheet or baking tray.
• Bake for 15 minutes or until toothpick inserted in centre comes out clean.
• Let cakes cool for 45 minutes.
• To serve, run knife around sides of each cake to loosen; then place dessert plate over top of baking cup and flip over, jostling dish slightly to fully remove cake and sauce.
• Garnish with whipped cream and apple slices, if desired.