This Martha Stewart apple upside down cake is a buttery and caramelized dessert, which uses fresh apples and a cornmeal batter. It’s a classic comfort recipe, perfect for fall baking, and ready in 1 hour and 35 minutes.
Martha Stewart Apple Upside Down Cake Ingredients
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 1/4 cups granulated sugar, divided (1/2 cup and 3/4 cup)
- 1 1/2 pounds Braeburn, Jonagold, or Golden Delicious apples (about 4 medium), peeled, quartered, and cut into wedges
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup cornmeal
- 1/2 cup boiling water
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup whole milk
How To Make Martha Stewart Apple Upside Down Cake
- Preheat and prep the pan: Preheat oven to 350°F. Butter the sides of a 10-inch round cake pan and line with parchment paper. Butter the parchment as well.
- Make the caramel sauce: Melt 2 tablespoons of butter in a nonstick skillet over medium heat. Stir in 1/2 cup sugar and cook until golden brown, about 6 minutes.
- Cook the apples in caramel: Add apple wedges to skillet. Stir gently to coat. Cover and cook for 5 minutes until apples release juices. Uncover and cook for 13 more minutes until tender and caramel thickens.
- Transfer apples and caramel to pan: Spread apples and caramel evenly in the prepared cake pan. If caramel hardens, it will remelt during baking.
- Make the batter: In a small bowl, whisk together flour, salt, and baking powder. In a large mixing bowl, pour boiling water over cornmeal and stir. Add 3/4 cup sugar and remaining 6 tablespoons butter. Beat until smooth. Mix in vanilla and eggs.
- Combine batter and dry mix: Alternately add flour mixture and milk to the cornmeal batter, mixing until just combined.
- Assemble and bake: Pour batter over the apples in the cake pan. Bake at 350°F for 40 minutes, until golden and a tester comes out clean.
- Cool and invert: Let cake cool in pan for 5 minutes. Run a knife around the edges, invert onto a serving plate, and remove parchment. Let cool 15 minutes before serving.
Recipe Tips
- Best apples to use: Braeburn, Jonagold, or Golden Delicious are ideal for holding shape and flavor.
- Don’t worry if caramel hardens: It will melt again during baking.
- Add more spice: A pinch of cinnamon or nutmeg can enhance the flavor.
- Serve warm: Pairs perfectly with vanilla ice cream or whipped cream.
- How to slice cleanly: Let the cake cool slightly before cutting.
What To Serve With Apple Upside Down Cake
Enjoy this warm cake with:
- Vanilla ice cream
- Salted caramel drizzle
- Warm apple cider
- Whipped cream
- Cinnamon-spiced tea
How To Store Apple Upside Down Cake
Room Temperature: Store covered for 1 day.
Refrigerate: Keep in an airtight container for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw and reheat before serving.
Apple Upside Down Cake Nutrition Facts
- Calories: 357
- Total Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 78mg
- Sodium: 282mg
- Carbohydrates: 57g
- Fiber: 3g
- Sugars: 40g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use different apples?
Yes, just make sure they are firm and not too juicy to avoid soggy texture.
Is cornmeal necessary?
Yes, it adds texture and structure to the batter.
What size pan works best?
A 10-inch round cake pan is ideal to hold the caramel and apples.
How do I prevent sticking?
Generously butter the pan and parchment paper.
Can I add spices to the batter?
Yes, try adding cinnamon or nutmeg for added warmth.
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Martha Stewart Apple Upside Down Cake
Description
A buttery upside down cake layered with caramelized apples and a soft cornmeal-based batter.
Ingredients
Instructions
- Preheat oven and prep pan with butter and parchment.
- Make caramel with 2 Tbsp butter and 1/2 cup sugar. Add apples and cook until tender.
- Spread apple-caramel mix in pan.
- Make batter: mix flour, salt, baking powder. Stir cornmeal with boiling water. Beat in sugar, butter, vanilla, and eggs. Alternate flour mix and milk.
- Pour batter over apples.
- Bake at 350°F for 40 minutes.
- Cool for 5 mins, invert, and serve.