Apple Upside Down Cake with Almonds
This Apple Upside Down Cake has a soft, moist lemon cake topped with caramelized apples, brown sugar, and sliced almonds. Once baked, the cake is flipped to reveal the golden apple and almond topping.
The fresh lemon juice and zest give the cake a bright flavor that balances the sweet caramelized topping. It’s delicious served on its own and especially good with a cup of coffee or tea.
Why You’ll Love This Apple Upside Down Cake
- Caramelized apple topping: The apples bake over brown sugar, creating a sweet, caramelized layer that becomes the top when the cake is flipped.
- Soft lemon cake: Fresh lemon juice, zest, and buttermilk give the cake a moist, tender crumb with a bright citrus flavor.
- Crunchy almonds: Sliced almonds add a light crunch and nutty flavor that works beautifully with the apples.
- No frosting needed: The caramelized fruit and almonds make their own topping as the cake bakes.
- Easy to make: Despite that rather fancy-looking top, the batter and layering are very simple.
Ingredients You’ll Need
- Apples: Use an apple that holds its shape well during baking. The slices soften and caramelize in the brown sugar as the cake bakes.
- Brown sugar: Creates the sweet caramelized layer underneath the apples, which becomes the topping once the cake is flipped.
- Sliced almonds: Add a delicate crunch and nutty flavor to the caramelized apple topping.
- Fresh lemon: Both lemon juice and zest go into the batter, giving the cake its bright lemon flavor.
- Buttermilk: Keeps the cake tender and moist while adding a slight tang that works well with the lemon.
- Oil: Gives this cake a soft, moist crumb even after it has cooled.
Note: The exact measurements are in the recipe card below.
How to Make Apple Upside Down Cake
1. Prepare the pan.
Preheat the oven to 350°F (180°C) and line an 8-inch baking pan with parchment paper.
2. Make the apple and almond layer.
Cover the bottom of the pan evenly with brown sugar. Sprinkle the sliced almonds over it, then arrange the apple slices in an even layer. This will become the top of the cake after baking.
3. Mix the dry ingredients.
Sift together the flour, baking powder, baking soda, and salt.
4. Make the lemon cake batter.
Beat the sugar, vanilla, and eggs until creamy and lighter in color. Add the lemon juice, lemon zest, buttermilk, and oil and mix until combined.
5. Add the flour.
Gently mix the dry ingredients into the wet ingredients just until combined. Avoid overmixing so the cake stays soft and tender.
6. Assemble and bake.
Pour the batter carefully over the apples and almonds. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
7. Flip the cake.
Let the cake cool in the pan for about 9 minutes, then carefully invert it onto a wire rack so the caramelized apple and almond layer is facing upward.
Tips for the Best Apple Upside Down Cake
- Don’t let it cool completely in the pan. The caramelized brown sugar can begin sticking as it cools, making the cake harder to release cleanly.
- Slice the apples evenly. Similar-sized slices will soften at the same rate and give you a more even topping when the cake is flipped.
- Don’t overmix the batter. Once the flour goes in, mix only until combined. Overmixing can make the cake dense instead of soft and tender.
- Spread the brown sugar evenly. You want it distributed across the bottom of the pan so the apples caramelize evenly.
- Don’t flip the cake immediately. Let it rest in the pan for about 9 minutes first. This gives the cake time to settle while the caramelized topping is still warm enough to release.
Serving Suggestions
This Apple Upside Down Cake is delicious served at room temperature with coffee or tea. The caramelized apple and almond topping means it doesn’t need frosting or icing.
For dessert, you can serve a slice with a little whipped cream or vanilla ice cream on the side.
Storing Apple Upside Down Cake
Once completely cool, store the cake in an airtight container in the refrigerator for up to 4 days. Let a slice come closer to room temperature before serving for a softer texture.
I would not add freezing instructions unless you’ve actually frozen this particular cake. The apple topping makes that worth testing before we promise anything.
Frequently Asked Questions
Why is it called an upside-down cake?
The apples, brown sugar, and almonds are placed in the bottom of the baking pan before the lemon cake batter is added. After baking, the cake is flipped so the caramelized fruit and almond layer becomes the top.
When should I flip an apple upside-down cake?
For this recipe, let the cake rest in the pan for about 9 minutes before flipping it. You don’t want to flip it immediately, but you also don’t want the caramelized topping to cool completely and stick to the pan.
Why is my upside down cake sticking to the pan?
The cake may stick if the pan wasn’t prepared properly or if it was left to cool for too long before being inverted. Line the pan with parchment paper as instructed and flip the cake while the caramelized topping is still warm.
More Upside Down Cakes For You
Apple Upside Down Cake with Almonds
Ingredients
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoon lemon zest
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup oil
- ¾ cup sugar
- 3 tablespoon lemon juice
LAYERING THE BOTTOM OF THE CAKE
- 1 medium apple, peeled, cored, and sliced cored, and sliced
- Brown sugar, enough to evenly cover the bottom of the pan
- ½ cup almond slices
Instructions
- Preheat the oven to 350°F (180°C). Line an 8-inch baking pan with parchment paper and set aside.
- Sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a bowl, add the sugar, vanilla, and eggs. Beat until the mixture is creamy and lighter in color.
- Add the lemon juice, lemon zest, buttermilk, and oil. Mix for about 2 minutes, until combined.
- Add the flour mixture and gently mix just until combined, no longer than about 30 seconds. A few small lumps are fine. Avoid overmixing to keep the cake light and tender.
- Evenly cover the bottom of the prepared pan with brown sugar. Sprinkle the sliced almonds over the brown sugar, then arrange the apple slices evenly over the almonds.
- Carefully pour the cake batter over the apple layer and gently spread it evenly. Tap the pan once or twice gently on the counter to release large air bubbles.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 9 minutes. Carefully invert it onto a wire rack so the apple and almond topping is facing upward. Let it cool completely before slicing and serving.
Notes
- Slice the apples evenly so they soften at the same rate while baking.
- Don’t overmix the batter after adding the flour; a few small lumps are fine.
- Let the cake rest in the pan for about 9 minutes before flipping. If it cools completely in the pan, the caramelized topping may begin to stick.
- Carefully run a thin knife around the edge of the cake before inverting it if needed.
- Serve the cake at room temperature with coffee or tea.
Hi Muna❤️
Can u Pls Provode eggless options ,
Thanks alott
Hi Neelam, I am yet to convert this beauty into an egg free version. If you subscribe to my blog you’ll get the recipe as soon as I publish it!
https://pin.it/j3ahlzazrtao3y
I shared and pinned!
Pinned and shared! Thank you!
This is the best cake I have ever had! Thank you so much for this flawless recipe.
I also made it using gluten free flour for my husband and he just loved it as much as I did.
Will be trying more of your recipes for sure☺️
Thank you so much Tracy 😊