Mary Berry Apple Upside Down Cake

There’s something wonderfully old-school about an upside-down cake, isn’t there? It’s the sort of dessert your gran might’ve pulled from the oven with her floral apron dusted in flour, the smell of caramelized fruit clinging to the air. And Mary Berry’s apple version? It’s like that — but with a buttery hug and a golden glow.

I made this last autumn on a rainy Sunday when I was meant to be cleaning the house but instead decided to bake (classic avoidance tactic). The apples were bruising in the fruit bowl and I had exactly one stick of butter left. The result? A sticky, soft, sweet bit of heaven that looked far fancier than the effort I put in. The kind of cake that makes people think you know what you’re doing — even if you were dancing around to Fleetwood Mac and measuring things in “about that much” spoonfuls.

Anyway, let’s get into it. It’s sticky. It’s cosy. It smells like apple pie and vanilla dreams.

Why You’ll Love It

• That caramel apple top. Need I say more?
• It’s easier than it looks — no fancy mixers, no drama.
• Stays moist for days (if it lasts that long).
• Great for holidays or random Tuesdays — it works both ways.
• The glaze makes it feel posh — even if you drizzle it wonky like I do.
• It flips. It’s fun. Feels like magic. (And yes, a little nerve-wracking.)

Ingredients

For the apples:

• 4 tbsp unsalted butter, softened
• ½ cup light brown sugar
• pinch of salt
• 2 Golden Delicious apples, peeled, cored, and sliced into ½-inch wedges

For the cake:

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• 1½ tsp baking powder
• 1 tsp kosher salt
• 2 large eggs, beaten
• ½ cup milk
• 1 tsp vanilla extract
• 1½ sticks (¾ cup) unsalted butter, melted

For the glaze:

• ¼ cup powdered sugar
• 1 tbsp milk

How to Make It

Butter + brown sugar = sticky heaven:

Line the bottom of a 9-inch cake pan with parchment. Smear the softened butter over the paper, sprinkle on the brown sugar and a little pinch of salt. It’ll look a bit messy — that’s perfect. Arrange your apple slices in two overlapping circles if you’re feeling precise, or just chuck them in with care. It’s still gonna taste brilliant.

Whisk the dry bits:

In a separate bowl, whisk together the flour, granulated sugar, baking powder, and salt. No need to sift — unless you’re in the mood to feel extra fancy.

Eggs and vanilla go in:

In a smaller bowl or jug, whisk the eggs with the milk and vanilla. It’ll look pale and foamy. That’s your cue.

Mix it all and add the melted gold:

Pour the wet into the dry, mix just until it comes together, then add the melted butter and stir until smooth. The batter will be thick but pourable — like a lazy pancake mix.

Pour, spread, and bake:

Spoon the batter over the apples in the pan, smoothing it gently with a spatula. Don’t press too hard — just coax it to the edges. Pop into a 350°F oven (middle rack) for about 55 minutes, until golden, springy, and a skewer comes out clean.

The scary but satisfying flip:

Let it cool in the pan for 30 minutes — seriously, don’t rush this bit. Run a knife around the edge, place a plate or cake stand on top, and flip. Breathe. Gently lift the pan and peel off the parchment. That moment is always magic.

Glaze and serve:

Mix the powdered sugar and milk in a little bowl until smooth, then drizzle over the cooled cake. You can be neat or Jackson Pollock it. Slice into fat wedges and serve with cream, ice cream, or just a fork.

Common Mistakes and How to Dodge Them

It stuck to the pan!
You probably needed more butter under the parchment or didn’t cool it enough before flipping. It happens. Just scoop it out and call it rustic.

Cake came out too dense.
Don’t overmix the batter. A gentle hand keeps the crumb soft and light.

The apples sank.
They’ll always nestle a bit, but if they’re too thin or your batter’s too runny, they might fully disappear. Cut them thick and go easy on the batter spread.

Too sweet?
Try using tart apples like Granny Smith next time. Or cut the glaze entirely.

Storage and Reheating

Fridge:
Store in an airtight container for up to 3 days. I like to warm slices slightly before serving.

Freezer:
Wrap slices in cling film and foil. Freeze up to 3 months. Defrost in the fridge overnight.

Microwave:
Warm a slice on medium for 30–45 seconds. Don’t overdo it or you’ll lose the nice crumb.

Oven:
Wrap in foil and reheat at 325°F for 10–15 minutes. Lovely and fresh again.

Frequently Asked Questions

What apples work best?
Golden Delicious are sweet and soft. If you want more tang, go for Granny Smith or a mix. Just slice ’em thick.

Why did mine fall apart when I flipped it?
Could be too hot, not enough butter, or the parchment slipped. Give it a full 30 minutes to cool and don’t skip lining the pan.

Can I skip the glaze?
Absolutely. It’s a nice touch but the cake stands alone. Maybe dust with icing sugar instead.

Can I make it ahead?
Yep! It’s even better the next day. The caramel soaks in and the apples mellow beautifully.

Nutrition Facts (Per Serving):

• Calories: 236.5
• Fat: 7.7g
• Saturated Fat: 4.2g
• Cholesterol: 55.7mg
• Sodium: 246mg
• Carbohydrates: 40.3g
• Sugars: ~20g (not including glaze)
• Protein: 4.2g

Try More Mary Berry Recipes:

• Mary Berry Strawberry Mousse
• Mary Berry No Bake Cheesecake
• Mary Berry Fruit Cake Loaf