Apple Upside Down Cake

  • Author: Dana Gerard
  • Prep Time: 30 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 30 mins
  • Yield: 10 servings 1x
  • Category: Dessert
  • Cuisine: American

Use fresh apples or peaches and any combination of berries, dried fruit and nuts to create upside down cakes for every season!


  • 1 cup all purpose flour (or your favorite baking flour)
  • 1 t baking powder
  • ½ t baking soda
  • ¾ cup + 1 T sugar
  • ½ t salt
  • 1 t cinnamon, optional
  • ½ cup plain, unsweetened applesauce
  • ½ cup buttermilk or ½ cup milk or cream + 1 t lemon juice
  • 1 egg, beaten
  • 1½ cups peeled and cored, sliced apples (about 2) or sliced peaches, drained
  • ¼ cup blueberries or dried cranberries
  • Powdered sugar for dusting
  • *Note: This recipe uses white flour and white sugar. For whole wheat pastry flour, increase baking time and for brown sugar, use ½ cup + 1 T for the fruit.


  1. Spray the bottom and sides of a 9″ metal cake pan. Line the bottom of the pan with a circle of parchment paper and line the sides completely with several strips of parchment.
  2. Preheat oven to 350 F or 325 F convection.
  3. If using apples, slice into 1/4 inch slices. Sauté in a large skillet over medium heat with 1 T sugar for about 5 minutes or until just slightly soft. (Optional: add 1/4 t cinnamon at end of cooking time.)
  4. If using peaches, drain well and toss with 1 T sugar and a little cinnamon, if desired.
  5. Line the bottom of the cake pan with fruit. Set down the cranberries or blueberries first, then spread a layer of apples or peaches evenly on top in a spiral or random pattern.
  6. In a large mixing bowl, sift together flour, baking powder, baking soda, sugar, salt and cinnamon. Stir to combine ingredients well and set aside.
  7. In another medium size bowl, mix together wet ingredients: applesauce, buttermilk or milk plus lemon juice and beaten egg.
  8. Add wet ingredients to dry ingredients and stir gently but thoroughly just until flour dissapears.
  9. Pour batter over fruit and smooth the top.
  10. Bake at 350 F or 325 F convection for about an hour, until a toothpick inserted in the middle comes out dry and clean. Cake is done when sides pull away from the paper and the top of the cake springs back when lightly touched.
  11. Let cool 10 minutes before flipping onto a large, clean plate. Dust with powdered sugar, if desired, just before serving.
  12. Dig In to these Substitutions
  13. Apples and blackberries with 1 T each sugar and orange zest
  14. Cherries and toasted slivered almonds
  15. Pears and blueberries tossed in honey and 1 T lemon zest
  16. Pineapple (canned) and 1 T lime zest
  17. Chocolate chunk chips and toasted nuts and/or sweetened shredded coconut
  18. Your favorite pie filling (1½ cups)