Mary Berry Apple Upside Down Cake

This delicious Apple Upside Down Cake by Mary Berry is a quick and simple dessert that’s perfect for any occasion. Made with tender apples and a buttery cake, it offers a delightful combination of flavors. You can easily adapt it with your favorite fruits for a unique twist. Enjoy this warm, comforting treat!

Ingredients Needed

Apples:

• 4 tablespoons (57g) unsalted butter, softened
• 1/2 cup (100g) light brown sugar
• Pinch of salt
• 2 Golden Delicious apples, peeled, cored, and cut into 1/2-inch wedges

Cake:

• 1 1/2 cups (190g) all-purpose flour
• 1 cup (200g) sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 large eggs, beaten
• 1/2 cup (120ml) milk
• 1 teaspoon pure vanilla extract
• 1 1/2 sticks (170g) unsalted butter, melted

Glaze:

• 1/4 cup (30g) powdered sugar
• 1 tablespoon (15ml) milk

How To Make Apple Upside Down Cake

1. Prepare the apples: Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch (23cm) cake pan with parchment paper. In a large bowl, blend the butter with the brown sugar and salt. Spread this mixture evenly in the lined cake pan. Arrange the apple wedges in the pan in two concentric circles.
2. Make the cake: In the same bowl, whisk the flour with the sugar, baking powder, and salt. In a small bowl, mix the eggs with the milk and vanilla. Add the egg mixture to the dry ingredients along with the melted butter and whisk until smooth. Scrape the batter over the apples and spread evenly.
3. Bake the cake: Bake in the lower third of the oven until golden and springy, about 55 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a rack and let it cool for 30 minutes.
4. Invert the cake: Run the tip of a knife around the inside rim of the pan. Center a serving plate over the cake; carefully invert the cake onto the plate. Remove the pan and parchment paper. Let the cake cool completely.
5. Make the glaze: In a small bowl, stir the powdered sugar with the milk and drizzle it over the cake. Cut into wedges and serve.

Recipe Tips

• Choose the right apples: Use firm apples like Golden Delicious or Granny Smith for the best texture and flavor. Avoid soft apples that can turn mushy.
• Let the butter cool: After melting the butter, let it cool slightly before adding it to the batter. This prevents the eggs from cooking and helps create a light cake.
• Spread the batter evenly: When pouring the batter over the apples, use a spatula to spread it evenly. This ensures that the cake bakes uniformly and doesn’t have soggy spots.
• Check for doneness: Use a toothpick to check if the cake is done. Insert it in the center; if it comes out clean, the cake is ready. Avoid opening the oven door too often, as this can affect baking.
• Cool before inverting: Allow the cake to cool in the pan for at least 30 minutes before inverting. This helps it hold its shape and prevents the apples from sliding off.

How To Store Leftovers?

• Refrigerate: First, let the leftover Apple Upside Down Cake cool until it reaches room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3 days.
• Freeze: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. The cake can be frozen for up to 3 months. To serve, remove it from the freezer and let it thaw in the refrigerator for several hours or overnight before slicing.

Nutrition Facts

Serving Size: 1 slice (of 8-10 servings)

• Calories: 257
• Total Fat: 13.6g
• Saturated Fat: 8.1g
• Cholesterol: 81mg
• Sodium: 207mg
• Potassium: 113 mg
• Total Carbohydrate: 32.7g
• Dietary Fiber: 1g
• Sugars: 22.9g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Rhubarb Sponge
• Mary Berry Apple Muffins
• Mary Berry Custard Creams
• Mary Berry Chocolate Chip Shortbread