Upside Down Honey Apple Cake

Cakes
Written By Sue Mun

The upside-down honey apple cake is a beautiful and comforting dessert that delivers a decadent twist on a classic. Its star feature is the caramelized topping, which, after the cake is inverted, reveals a stunning mosaic of tender, baked apple slices artfully arranged over a syrupy glaze. This glaze is a rich, amber blend of caramelized honey and warm butter, which soaks down into the cake, ensuring every bite is moist and flavorful.

Beneath the glistening apple crown is a golden, incredibly tender cake crumb. The use of honey in the cake batter itself imparts a pleasant, subtle floral sweetness and a wonderfully dense, rich texture that resists drying out. Serving it warm is highly recommended, as the aroma of baked apples and melting honey-caramel fills the air, creating a dessert experience that is perfect for cool weather gatherings or as a special way to celebrate the bounty of the apple harvest.

Upside Down Honey Apple Cake

Makes one, 8 inch or 9 inch cake

Ingredients

For the Honey Apple Layer

  • 2 small Honeycrisp apples peeled, cored, and thinly sliced using a mandolin slicer (about 200g of slices)

  • 1/3 Cup (120g) Honey

  • 1/4 Cup (55g) Unsalted butter

For The Cake

  • 1 2/3 Cups (200g) All-purpose flour

  • 1 1/2 Teaspoons (7g) Baking powder

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 3/4 Cup (180g) Unsalted butter, soften

  • 3/4 Cup (150g) Sugar

  • 1/4 Cup (80g) Honey

  • 2 Large Eggs

  • 1 Large Egg yolk

  • 1/2 lemon, zested

  • 1 teaspoon Vanilla extract

  • 1/2 Cup (120g) Sour cream

Instructions

Prepare the Honey Apple Layer

  1. Preheat the oven to 350F and spray an 8 or 9 inch cake pan with baking spray and line with parchment paper on the bottom.

  2. In a small saucepan over medium high heat, cook the honey and butter until the butter has melted and the honey starts to boil.

  3. Reduce the heat to a low simmer and cook for 5 minutes. Swirling the pan a few times while it cooks.

  4. Pour the honey mixture into the prepared cake pan and top with half of the sliced apples (100g) in a uniform pattern. Set the pan aside in the refrigerator to chill while you make the cake batter.

Make the Cake Batter

  1. In a medium bowl, combine together the flour, baking powder, cinnamon and salt. Set aside.

  2. In a large bowl using a hand held mixer or a stand mixer attached with a paddle attachment, beat the butter, sugar, and honey until light and fluffy.

  3. Add in the eggs, then the egg yolks one at a time. Scraping down the sides of the bowl as your go to ensure a smooth batter.

  4. Mix in the vanilla extract and lemon zest.

  5. Reduce speed to low, then add in half of the flour mixture until combined. Then add in the sour cream and mix until combined. Then add in the remaining flour mixture and mix until everything is incorporated.

  6. Remove the pan from the refrigerator and add half of the batter and smooth it out with an offset spatula. Evenly layer the remaining apple slices (100g) on top and then pour in the remaining batter right on top of the apple slices. Smooth out again with your offset spatula.

  7. Bake for 55-65 minutes for an 8 inch cake pan or 45-55 minutes for a 9 inch cake pan. Just until a toothpick comes out with a few moist crumbs.

  8. Remove from the oven and let cool in the pan for about half an hour.

  9. Run a butter knife around the edges of the pan, then invert the cake onto your serving plate. Peel off the parchment paper to reveal your beautiful honey apple layer.

  10. Allow the cake to cool for at least an hour before serving.

Sue Mun