Our Recipes, re-invented from cooking shows
Apple Upside Down Cake
Prep. Time:
Baking Time:
Total Time:
25 mins
50 mins
80 mins
Serves:
Serves 10
This showstopping cake elevates the classic French dessert with American touches while honoring the traditional Calvados that gives it its distinctive apple brandy character. The addition of a maple pecan crumble that caramelizes beautifully creates layers of flavor and texture that speak to American tastes while maintaining sophisticated European appeal.
Chef's Tips
Room temperature ingredients mix more easily and create a more tender cake
Don't skip the 10-minute cooling time—too hot and the topping will slide off, too cool and it won't release
Serve with a dollop of Calvados whipped cream or vanilla ice cream
Wine Pairing: Pairs beautifully with a glass of Calvados, late-harvest Riesling, or strong coffee.
Ingredients
APPLE TOPPING:
4 medium Honeycrisp apples, peeled and sliced into ¼-inch rounds
6 tablespoons unsalted butter
⅔ cup packed light brown sugar
3 tablespoons Calvados (apple brandy)
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
MAPLE PECAN CRUMBLE;
½ cup chopped pecans
3 tablespoons all-purpose flour
3 tablespoons pure maple syrup
2 tablespoons cold butter, cubed
Pinch of salt
CAKE;
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup unsalted butter, softened
⅔ cup granulated sugar
2 large eggs, room temperature
¾ cup whole milk
1 teaspoon pure vanilla extract
1 tablespoon Calvados (apple brandy)
Instructions
Prepare the pan and oven: Preheat oven to 350°F. Generously butter a 10-inch cast iron skillet or round cake pan.
Make the apple topping: In your prepared skillet (or in a saucepan if using a cake pan), melt the 6 tablespoons butter over medium heat. Stir in brown sugar, Calvados, cinnamon, and salt. Cook for 2-3 minutes until bubbling. Remove from heat and arrange apple slices in overlapping concentric circles. Set aside.
Prepare the crumble: In a small bowl, combine pecans, flour, maple syrup, cold butter cubes, and salt. Mix with your fingers until it forms small clumps. Sprinkle evenly over the arranged apples.
Make the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 3 minutes). Beat in eggs one at a time, then vanilla and Calvados. Alternately add the flour mixture and milk, beginning and ending with flour, mixing just until combined.
Assemble and bake: Carefully spoon the batter over the apple-crumble layer, spreading gently to cover without disturbing the fruit arrangement. Bake for 45-50 minutes, until a toothpick inserted in the cake portion comes out with just a few moist crumbs.
Cool and invert: Let cool in the pan for exactly 10 minutes (this timing is crucial). Run a knife around the edges, then place a large serving plate over the pan and quickly invert. Let the pan rest for 2-3 minutes before carefully lifting it off.
