Upside down Apple Cake – The cake that tastes like Sunday

The Cake That Tastes Like a Sunday

My mom didn’t need recipes. Every Saturday, she would bake three or four cakes from memory — improvising, adjusting, creating — all in preparation for our traditional family Sunday lunch. More often than not, it was a classic Victoria sponge filled with her homemade strawberry jam. But sometimes, she made Pouding Chômeur — a deeply Canadian dessert with a brown sugar base and a generous pour of maple syrup — and those were the days I lived for.

I remember eating it hot from the oven, the caramel still bubbling at the edges. And I remember it just as fondly the following day, when all that syrup had slowly seeped into the batter overnight, making it even more impossibly rich. Pure heaven. The memory of that taste has never left me.

This upside-down apple cake brings me right back. Its foundation — melted butter and dark brown sugar — transforms in the oven into a sticky, glossy caramel that gives whatever fruit you nestle into it absolute centre stage. It is an easy cake, a generous cake, and the kind that fills your kitchen with a smell that makes everyone wander in to ask what’s cooking.

Granny Smith is my apple of choice here: tart, firm, and sturdy enough to hold its shape through the bake, so you still get a satisfying bite amid all that caramel softness.

DIfficulty Level : Easy – Time:1.5 hour, including resting time – Serves : 6 generous portion

INGREDIENTS
57 grams unsalted butter, melted
110 grams dark brown sugar
1 large Granny Smith apple, peeled, cored and thinly sliced
180 grams all-purpose flour
1.5 teaspoons baking powder
0.5 teaspoons kosher salt
113 grams unsalted butter, at room temperature
150 grams granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
82 grams sour cream or Greek yogurt, at room temperature
82 grams whole milk, at room temperature

PREPARATION

Preheat oven: Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan lightly on the sides.2

Make the caramel base: 
Pour 57 grams unsalted butter, melted evenly into the bottom of the pan. Sprinkle 110 grams dark brown sugar over the butter in an even layer. Arrange 1 large Granny Smith apple, peeled, cored and thinly sliced over the sugar in overlapping concentric circles or in any pattern you like — this will be the top of your cake once flipped, so take your time with it.

In a medium bowl, whisk together 180 grams all-purpose flour, 1.5 teaspoons baking powder, and 0.5 teaspoons kosher salt. Whisking is a great alternative to sifting — it aerates the flour and breaks up any lumps just as effectively.

Cream the butter and sugar: In a large bowl, beat the unsalted butter, at room temperature and the granulated sugar together using a hand mixer on medium-high speed until the mixture is pale, fluffy, and noticeably increased in volume, about 3 minutes. Add 2 large eggs, at room temperature one at a time, beating well after each addition. Add 2 teaspoons vanilla extract and mix to combine.

With the mixer on low, add the whole milk, at room temperature and one third of the flour mixture. Mix until just combined. Add the sour cream or Greek yogurt, at room temperature and another third of the flour.
Mix again. Finally, add the remaining flour and mix until the batter is smooth and no dry streaks remain. Do not overmix.

Assemble and bake: Spoon the batter over the apple layer and spread gently to the edges, being careful not to disturb the fruit arrangement. Bake for 35 to 35 minutes, or until a skewer inserted into the centre comes out clean and the top is golden brown.7

Remove from the oven and let the cake rest in the pan for exactly 10 minutes – no longer, or the caramel will set and the cake will stick.

Flip and serve: Run a thin knife around the edge of the pan. Place a serving plate face-down on top of the pan, then confidently flip in one swift motion.
Lift the pan away slowly to reveal the caramelized apple top. Serve warm with a scoop of vanilla ice cream.

Notes

Apple variety: Granny Smith is ideal — its tartness balances the richness of the caramel and its firm texture holds up beautifully during baking. Avoid softer varieties like McIntosh, which tend to go mushy.

Dairy swap: Sour cream and Greek yogurt are both excellent here and interchangeable. The slight acidity in both adds tenderness to the crumb.

The day after: Like a Pouding Chômeur, this cake is arguably even better the next day, eaten at room temperature, once the caramel has had time to soak into the sponge.

Make it your own: This base works beautifully with pears, peaches, plums, or even pineapple. The caramel is endlessly accommodating.