Martha Stewart Apple Honey Upside Down Cake

This Martha Stewart apple honey upside down cake is a rich and caramelized recipe, which uses tart apples and golden honey. It’s a classic, foolproof recipe, perfect for special occasions and ready in just under 1 hour and 10 minutes.

Martha Stewart Apple Honey Upside Down Cake Ingredients

• Vegetable-oil cooking spray
• 1½ cups unbleached all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon kosher salt (preferably Diamond Crystal)
• 1⅓ cups sugar
• ⅓ cup honey
• 2 large eggs
• 1 stick (1/2 cup) unsalted butter, melted
• 4 tablespoons unsalted butter, room temperature
• ¼ cup whole milk
• 3 firm tart apples (like Mutsu, Winesap, or Granny Smith), peeled, cored, and cut into 1/2-inch wedges

How To Make Martha Stewart Apple Honey Upside Down Cake

1. Preheat and prep pan: Preheat oven to 350°F. Spray a 9-inch round cake pan with cooking spray. Set aside.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
3. Mix wet ingredients: In another bowl, whisk together 2/3 cup sugar, honey, eggs, melted butter, and milk until smooth.
4. Combine batters: Whisk the wet mixture into the dry mixture until just combined.
5. Make caramel base: In a small saucepan, combine remaining 2/3 cup sugar and 3 tablespoons water over high heat. Swirl (do not stir) until mixture turns deep amber, about 5 minutes. Remove from heat and stir in the 4 tablespoons room-temperature butter. Immediately pour into the prepared pan.
6. Layer apples: Arrange apple wedges decoratively over the caramel in the bottom of the pan.
7. Add batter and bake: Spread the cake batter evenly over the apples. Bake for 45 to 55 minutes, or until the top springs back when lightly touched.
8. Cool and invert: Let the cake sit for 5 minutes. Run a knife around the edges, then carefully invert onto a serving plate. Serve warm or at room temperature.

Recipe Tips

• What apples work best? Use firm, tart apples like Granny Smith, Mutsu, or Winesap—they hold their shape and add contrast to the sweet caramel.
• How to know when caramel is ready: Look for a deep amber color and smell a toasted sugar aroma—remove from heat quickly to avoid burning.
• Can I make this ahead? Yes, this cake can be made one day ahead and served at room temperature.
• Can I skip the honey? Honey adds richness and depth, but you can use maple syrup as a substitute.
• What pan should I use? A 9-inch round cake pan with high sides (at least 2 inches) is best to hold the caramel and batter.

What To Serve With Apple Honey Upside Down Cake

This elegant cake pairs beautifully with light and creamy toppings:

• Whipped cream or crème fraîche
• Vanilla or cinnamon ice cream
• Fresh berries
• Hot tea or apple cider
• Drizzle of extra honey or maple syrup

How To Store Apple Honey Upside Down Cake

Room Temperature: Store loosely covered for up to 2 days.

Refrigerate: Keep in an airtight container in the fridge for up to 4 days. Bring to room temperature or gently reheat before serving.

Freeze: Wrap slices tightly in plastic and foil. Freeze up to 2 months. Thaw in fridge overnight and warm slightly before serving.

Apple Honey Upside Down Cake Nutrition Facts

• Calories: ~370 per slice
• Carbohydrates: ~50g
• Sugars: ~35g
• Fat: ~17g
• Protein: ~4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a springform pan?
Avoid using a springform pan with caramel—it may leak. Use a standard cake pan instead.

How do I keep the apples from sticking?
Make sure the caramel fully coats the bottom of the pan and invert the cake while still warm.

Can I add spices to the batter?
Yes, try adding 1/2 teaspoon cinnamon or cardamom for extra warmth.

Can I use almond or oat milk instead of whole milk?
Yes, both are good dairy-free substitutes in this cake.

Do I need to peel the apples?
Peeling is recommended for a smooth, tender finish.

Try More Recipes:

• Martha Stewart Apple Crumb Cake
• Martha Stewart Apple Coffee Cake
• Martha Stewart Apple Cinnamon Bundt Cake