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Upside-Down Apple Cake


  • ½ cup plus 2 TBSP. butter
  • 1 cup plus 2 ½ TBSP brown sugar
  • ¼ cup chopped nuts
  • 3 cups peeled sliced apples
  • 1 TBSP. lemon juice
  • cup granulated sugar
  • 1 egg
  • 2 cups flour sifted
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. salt
  • ½ tsp. vanilla
  • ½ cup. buttermilk


  • Preheat oven to 375 degrees.
  • In a 9-inch square baking pan melt 2 tablespoons of butter
  • Sprinkle ½ cup brown sugar and the nuts over the bottom of pan.
  • Slice apples and place in a bowl. Drizzle lemon juice on top and toss.
  • Arrange apple slices in pan on top of brown sugar and nuts.
  • In a mixing bowl beat butter for about 30 seconds.
  • Add sugars and beat until fluffy.
  • Add egg and vanilla.
  • Beat together.
  • In anther mixing bowl combine the sifted flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  • Whisk together.
  • Using a spoonful at a time add to the butter mixture, alternating with the buttermilk.
  • Ending with the buttermilk.
  • Spread over apple slices.
  • Bake for 40-45 minutes.
  • Insert a toothpick to check if it's done.
  • Allow cake to stand in pan on wire rack for 10 minutes .
  • Invert onto a serving platter.
  • Best served warm.


I used pecans for the nuts.
The cake batter is thick. Try to use two spoons or spatulas and drop onto the apples and gently spread the batter a little bit at a time. I was careful enough not to move the apples too much.
In the beginning where it calls for melted butter. I placed two tablespoons of butter in the pan and placed the pan in the warm oven to melt the butter.