Apples-and-Honey Upside-Down Cake
Jake Cohen
Notes
To make this cake parve, swap the buttermilk with non-dairy yogurt and use olive oil in place of butter.
Ingredients
- 3 Honeycrisp apples, cored and sliced into 8 wedges each
3/4 cup granulated sugar
2 sticks unsalted butter
1 cup honey, plus more for garnish
3/4 cup buttermilk
2 large eggs
1/2 cup packed dark brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Whipped cream, for garnish (optional)
Nonstick cooking spray, for greasing
Directions
- Preheat oven to 350°F. Line a high-sided 9-inch round cake pan with parchment paper cut to fit, then grease with cooking spray.
- Line the bottom of the prepared pan with apple wedges, arranging them in concentric circles, then shingle any remaining slices in the center.
- In a medium saucepan, combine the granulated sugar with 3 tablespoons of water. Cook over medium-high heat, shaking the pan as needed, until an amber caramel forms, about 6 to 8 minutes. Immediately pour the caramel over the apples in an even layer.
- In another medium saucepan, melt the butter over medium heat. Cook, stirring continuously, until browned and nutty in aroma, 6 to 8 minutes. Pour the melted butter into a heatproof large bowl, let cool slightly, then whisk in the honey, buttermilk, eggs, brown sugar, and vanilla until smooth.
- In a medium bowl, whisk together the flour, salt, cinnamon, nutmeg, baking powder, and baking soda to combine. Add the dry ingredients to the wet ingredients, then fold until just incorporated.
- Pour the batter over the caramel-coated apples. Bake for 1 hour to 1 hour and 10 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
- Let cool in the pan for 15 minutes, then run a paring knife around the edge of the cake. Place a plate over the cake pan, invert them together, then lift off the pan and remove the parchment paper.
- Top with whipped cream and drizzle with more honey if desired.
Information
- Category
- Desserts
- Yield
- 10 servings
- Prep Time
- 20 minutes
- Cook Time
- 1 hour 10 minutes
- Total Time
- 1 hour, 29 minutes, 59 seconds