Apple Upside-Down Cake With Maple Syrup
Apples are a cornerstone of the fall harvest in Nova Scotia, from heritage varieties like Cortland and Gravenstein to newer favourites like Honeycrisp and SweetTango. This apple upside-down cake is a simple way to use any apples you have on hand, with thin slices baked into a buttery maple-brown sugar layer.
After arranging thinly sliced apples over a layer of melted butter, brown sugar, and maple syrup in a cake tin, the batter is mixed in one bowl and spread evenly on top. The cake bakes in just over 30 minutes, and after a short rest, it flips cleanly onto a plate to show off glossy, caramelised apples. I like to serve it warm or at room temperature with softly whipped cream.
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Ingredients For Apple Upside-Down Cake
Ingredient Notes
- Apples: Any variety works, but baking apples like Cortland, Honeycrisp, or SweetTango hold their shape well and add balanced flavour. Slice thinly so they cook evenly and soften during baking.
- Baking Powder: Check the expiry date for best results, as it loses strength over time.
- Brown Sugar: Light or golden brown sugar works here to balance the maple syrup.
- Butter: I use salted butter for all of my recipes.
- Cinnamon: Adds a warming note and depth to the cake batter.
- Eggs: I use large eggs for all of my recipes.
- Maple Syrup: Pure maple syrup is essential for the flavour and caramelised topping.
- Milk: I use whole milk for all of my recipes.
- Salt: I use table salt in all of my recipes.
- Sugar (Granulated): Regular white sugar, used for creaming with butter.
- Vanilla Extract: Use any vanilla you like or have on hand.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- All-Purpose Flour: You can replace the full amount with cake flour.
- Baking Powder: For every 1 ½ teaspoons of baking powder, you can substitute ½ teaspoon of baking soda mixed with 1 teaspoon of cream of tartar.
- Butter: Unsalted butter works fine, but I would add an extra pinch of salt.
- Cinnamon: Pumpkin pie spice or apple pie spice are great options, or try making a batch of my homemade chai spice for a slightly different flavour.
- Milk: You can substitute whole milk with 1% or 2% milk or buttermilk.
- Sugar (Brown): White sugar can be used as a substitute for brown sugar.
- Sugar (Granulated): You can use raw or cane sugar in the same quantity.
- Vanilla Extract: Almond extract is a good substitute, but it is potent. Consider reducing the amount to 1 or even ½ teaspoon.
Recipe Variations
Try any of the following for a twist on this apple upside-down cake recipe:
- Cardamom: ½ to 1 teaspoon, ground, whisked into the flour mixture
- Cranberries: ½ cup, fresh sliced or dried, scattered over the maple syrup layer before adding the apples
- Ginger: 1 to 2 teaspoons, fresh, finely grated, stirred into the batter with the vanilla extract
- Nuts: ¾ cup, chopped almonds, pecans, or walnuts, scattered over the maple syrup layer before adding the sliced apples
- Nutmeg: ¼ teaspoon, freshly grated, whisked into the flour mixture
- Raisins: ½ cup, plumped in hot water, folded into the batter with the last of the flour
- Rum (Dark or Spiced): 1 or 2 tablespoons, poured over the melted butter with the maple syrup
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Apple Upside-Down Cake
STEP 1: Pour melted butter into a 9-inch (23 cm) cake tin. Sprinkle with brown sugar and drizzle with maple syrup.
STEP 2: Wash, core, and peel the apples, and slice them into thin pieces. Arrange the slices in a circular pattern over the sugar mixture in the pan.
STEP 3: Beat the sugar and butter until pale and fluffy, about 1 to 2 minutes. Add the eggs and vanilla extract and mix until smooth.
STEP 4: Sprinkle half of the flour, along with the cinnamon, baking powder, and salt, into the bowl. Mix on low speed, then add the milk,
STEP 5: Mix in the milk on low speed until blended. Add the remaining flour and fold it in gently by hand until it is just incorporated.
STEP 6: Spoon the batter over the apples in the tin.
STEP 7: Gently smooth the top to avoid disturbing the apple arrangement underneath.
STEP 8: Bake for 35-38 minutes, or until golden brown. Cool on a rack for 10 minutes before flipping onto a plate or serving platter.
Expert Tips
- If you don’t feel like arranging the apples in a spiral, just scatter them instead for a more rustic look.
- Be sure to spread the cake batter gently over the apples so you don’t disturb the arrangement underneath.
- Let the cake rest for at least 10 minutes before flipping so the topping can set and release without sticking to the pan. A non-stick pan makes this even easier.
Recipe Notes
- A 9-inch (23 cm) round cake pan is best for this recipe. Do not use a springform pan, as the syrup can leak. If you don’t have a 9-inch round pan, an 8-inch (20 cm) square pan should work well and have a similar baking time.
- Make sure the butter for the batter is softened. Cold butter and sometimes even room temperature butter will not cream well with the sugar.
- To quickly bring eggs to room temperature, I like to place them in a small bowl of hot tap water for a few minutes.
- Add the dry ingredients in two stages, stirring gently each time to avoid overmixing, which can make the cake tough.
Storage For Apple Upside-Down Cake
- Keep the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days and bring to room temperature before serving. Individual slices can also be wrapped and frozen for up to 1 month.
Printable Recipe Card
Apple Upside-Down Cake With Maple Syrup
Special Equipment
- 1 9-inch (23-cm) round cake pan
- Measuring cups and spoons or digital kitchen scale
- Mixing bowls
- Hand or stand mixer
- Rubber spatula or wooden spoon
Ingredients
- 2 tablespoons butter, melted
- ½ cup brown sugar
- ¼ cup pure maple syrup
- 2 medium apples
- ¾ cup granulated sugar
- ½ cup salted butter, softened, plus extra for greasing the pan
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- ½ teaspoon table salt
- ½ cup whole milk
Instructions
- Preheat the oven to 350°F (180°C). Grease the inside edges of a 9-inch (23-cm) round cake pan with butter.
- Pour the melted butter into the pan and tilt to coat the bottom. Sprinkle with brown sugar and drizzle with maple syrup.
- Wash, core, and peel the apples, then cut them in half from top to bottom. Place the halves flat side down on a cutting board and slice into thin pieces about ⅛ inch (3 mm) thick. Arrange the slices in a circular pattern over the sugar mixture in the pan.
- In a mixing bowl, beat the granulated sugar and softened butter with a mixer at medium-high speed until pale and fluffy, about 1 to 2 minutes. Add the eggs and vanilla extract and mix until smooth.
- Sprinkle half of the flour, along with the cinnamon, baking powder, and salt, into the bowl. Mix on low speed until just combined.
- Add the milk and mix on low until blended.
- Add the remaining flour and switch to a spatula or wooden spoon. Fold the batter gently until the flour is just incorporated. A few streaks of flour are fine.
- Spoon the batter over the apples and gently smooth the top. Bake for 35 to 38 minutes, or until golden brown. The cake should spring back when pressed lightly in the center, and the edges will begin to pull away from the sides of the pan.
- Transfer the pan to a wire rack and let it rest for 10 minutes. Place a serving plate on top, then carefully flip the cake over to release it from the pan. Serve warm or at room temperature.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
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