Nigella Apple Upside Down Cake

This delicious Apple Upside-Down Cake by Nigella Lawson is a simple, comforting dessert that’s perfect for any occasion. With tender caramelized apples and a soft, buttery cake, it’s a treat that everyone will love. You can easily customize it with whatever apples you have on hand for a delightful twist!

Ingredients Needed

Apples:

• 4 tablespoons (55g) 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 (approx. 2 medium apples)

Cake:

• 1 1/2 cups (190g) all-purpose flour
• 1 cup (200g) sugar
• 1 1/2 teaspoons (6g) baking powder
• 1 teaspoon (5g) kosher salt
• 2 large eggs, beaten
• 1/2 cup (120ml) milk
• 1 teaspoon (5ml) 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. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Prepare the pan: Line the bottom of a 9-inch (23cm) cake pan with parchment paper.
3. Make the apple mixture: In a large bowl, blend the butter with the brown sugar and salt. Spread the mixture evenly in the lined cake pan. Arrange the apple wedges in two concentric circles.
4. Make the cake batter: In a separate bowl, whisk together the flour, sugar, baking powder, and salt. In another small bowl, whisk the eggs with the milk and vanilla extract. Add this mixture to the dry ingredients, along with the melted butter, and whisk until smooth.
5. Assemble the cake: Pour the batter over the apples, spreading it evenly.
6. Bake the cake: Bake in the lower third of the oven for about 55 minutes, or until the cake is golden and springy, and a toothpick inserted into the center comes out clean.
7. Cool the cake: Let the cake cool in the pan for 30 minutes. Run a knife around the inside rim of the pan, then center a serving plate over the cake. Carefully invert the cake and plate together, remove the pan, and peel off the parchment paper. Let the cake cool completely.
8. Make the glaze: In a small bowl, stir together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled cake.
9. Serve: Slice the cake into wedges and serve.

Recipe Tips

• Use firm apples: Golden Delicious apples work best, but you can also try Granny Smith for a slightly tart flavor. Avoid soft apples like Red Delicious, as they’ll break down too much during baking.
• Butter the pan well: Make sure you spread the butter and brown sugar mixture evenly across the pan to avoid any sticky spots when flipping the cake.
• Don’t overmix the batter: Whisk the wet and dry ingredients just until combined. Overmixing can make the cake dense instead of light and fluffy.
• Check the cake with a toothpick: Insert a toothpick into the center of the cake to ensure it’s fully cooked. If it comes out clean, it’s ready!
• Cool the cake before serving: Let the cake cool completely before flipping it to avoid it falling apart. This also helps the flavors set.

How To Store Leftovers?

• Refrigerate: Let the leftover cake cool to room temperature, then cover it tightly with plastic wrap or store it in an airtight container. It will keep in the fridge for up to 3 days.
• Freeze: To freeze, wrap the cooled cake tightly in plastic wrap, then in foil, and freeze for up to 2 months. To serve, thaw the cake in the fridge overnight before enjoying it.

Nutrition Facts

Serving Size: 1 slice (1/8 of the cake)

• Calories: 193
• Total Fat: 7.25g
• Saturated Fat: 4.29g
• Cholesterol: 42mg
• Sodium: 246mg
• Total Carbohydrates: 30.96g
• Dietary Fiber: 0.9g
• Sugars: 21.83g
• Protein: 2.12g

Try More Nigella Recipes:

• Nigella Broccoli And Stilton Soup
• Nigella Chocolate Olive Oil Cake
• Nigella Chocolate Chestnut Cake
• Nigella Chocolate Mousse Cake