This delicious Apple Honey Upside Down Cake, inspired by Martha Stewart, is a quick and simple dessert perfect for any occasion. Made with juicy, caramelized apples and a light, fluffy cake, it’s both comforting and impressive. With basic pantry staples and your favorite tart apples, this flexible recipe guarantees a crowd-pleasing treat every time!
Recipe Ingredients:
- Vegetable-oil cooking spray
- 1 ½ cups unbleached all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt (we use Diamond Crystal)
- 1 ⅓ cups sugar
- ⅓ cup honey
- 2 large eggs
- 1 stick (½ cup) unsalted butter, melted, plus 4 tablespoons, room temperature
- ¼ cup whole milk
- 3 firm tart apples, such as Mutsu, Winesap, or Granny Smith, peeled, cored, and cut into ½-inch-thick wedges
How To Make Apple Honey Upside Down Cake?
- Preheat oven and prepare pan: Preheat oven to 350°F | 180°C. Spray a 9-inch (23cm) round cake pan with vegetable-oil cooking spray.
- Mix dry ingredients: In a medium bowl, whisk together 1 ½ cups | 190g flour, 1 ½ teaspoons baking powder, and 1 teaspoon kosher salt.
- Combine wet ingredients: In another bowl, whisk together 2/3 cup | 135g sugar, ⅓ cup | 80ml honey, 2 eggs, ½ cup | 115g melted butter, and ¼ cup | 60ml milk.
- Mix batter: Whisk the wet ingredients into the dry mixture until just combined.
- Make caramel: In a small, heavy saucepan, combine 2/3 cup | 135g sugar and 3 tablespoons water. Cook over high heat, swirling the pan occasionally (do not stir), until the mixture turns deep amber (about 5 minutes). Remove from heat and stir in 4 tablespoons | 55g room-temperature butter. Immediately pour the caramel into the prepared cake pan.
- Arrange apples: Layer the apple wedges decoratively over the caramel in the cake pan.
- Add batter and bake: Spread the batter evenly over the apples. Bake for 45 to 55 minutes, or until the top springs back when lightly touched.
- Cool and serve: Loosen the edges with a knife and let the cake stand for 5 minutes. Invert onto a serving plate and serve warm or at room temperature.
Recipe Tips:
- Use tart apples for balance: Choose firm, tart apples like Granny Smith or Mutsu to balance the sweetness of the caramel and honey.
- Don’t stir the caramel: When making the caramel, swirl the pan gently instead of stirring to avoid crystallization and ensure a smooth finish.
- Arrange apples neatly: Place apple slices in a decorative pattern for a beautiful presentation when the cake is inverted.
- Check for doneness carefully: Insert a toothpick into the center of the cake; it should come out clean to ensure it’s fully baked.
- Invert while warm: Flip the cake onto a plate after it rests for 5 minutes. Waiting too long can cause the caramel to harden and stick to the pan.
How To Store Leftovers?
- Refrigerate: Let the leftover Apple Honey Upside Down Cake cool completely to room temperature. Then, cover it tightly with plastic wrap or store it in an airtight container. Refrigerate for up to 3 days.
- Freeze: Once the cake has cooled, wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Freeze for up to 2 months. To serve, thaw the cake in the refrigerator overnight and bring it to room temperature before serving.
Nutrition Facts
- Calories: 386
- Total Fat: 14.48g
- Saturated Fat: 3.459g
- Cholesterol: 27mg
- Sodium: 365mg
- Potassium: 134mg
- Total Carbohydrate: 61.27g
- Dietary Fiber: 1g
- Sugars: 40.87g
- Protein: 4.17g
Check out More Recipes:
Martha Stewart Apple Honey Upside Down Cake
Description
This delicious Apple Honey Upside Down Cake, inspired by Martha Stewart, is a quick and simple dessert perfect for any occasion. Made with juicy, caramelized apples and a light, fluffy cake, it’s both comforting and impressive. With basic pantry staples and your favorite tart apples, this flexible recipe guarantees a crowd-pleasing treat every time!
Ingredients
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F | 180°C. Spray a 9-inch (23cm) round cake pan with vegetable-oil cooking spray.
- Mix dry ingredients: In a medium bowl, whisk together 1 ½ cups | 190g flour, 1 ½ teaspoons baking powder, and 1 teaspoon kosher salt.
- Combine wet ingredients: In another bowl, whisk together 2/3 cup | 135g sugar, ⅓ cup | 80ml honey, 2 eggs, ½ cup | 115g melted butter, and ¼ cup | 60ml milk.
- Mix batter: Whisk the wet ingredients into the dry mixture until just combined.
- Make caramel: In a small, heavy saucepan, combine 2/3 cup | 135g sugar and 3 tablespoons water. Cook over high heat, swirling the pan occasionally (do not stir), until the mixture turns deep amber (about 5 minutes). Remove from heat and stir in 4 tablespoons | 55g room-temperature butter. Immediately pour the caramel into the prepared cake pan.
- Arrange apples: Layer the apple wedges decoratively over the caramel in the cake pan.
- Add batter and bake: Spread the batter evenly over the apples. Bake for 45 to 55 minutes, or until the top springs back when lightly touched.
- Cool and serve: Loosen the edges with a knife and let the cake stand for 5 minutes. Invert onto a serving plate and serve warm or at room temperature.
Notes
- Use tart apples for balance: Choose firm, tart apples like Granny Smith or Mutsu to balance the sweetness of the caramel and honey.
- Don’t stir the caramel: When making the caramel, swirl the pan gently instead of stirring to avoid crystallization and ensure a smooth finish.
- Arrange apples neatly: Place apple slices in a decorative pattern for a beautiful presentation when the cake is inverted.
- Check for doneness carefully: Insert a toothpick into the center of the cake; it should come out clean to ensure it’s fully baked.
- Invert while warm: Flip the cake onto a plate after it rests for 5 minutes. Waiting too long can cause the caramel to harden and stick to the pan.
Martha Stewart Apple Honey Upside Down Cake