Honey Apple Upside-Down Cake recipe
Celebrate the flavors of fall with this delightful Honey Apple Upside-Down Cake. A perfect blend of caramelized apples and rich honey, this dessert brings warmth to any table, making it ideal for Rosh Hashanah or a cozy evening with family and friends.
The combination of apples and honey carries symbolic meaning, representing a wish for sweetness in the Jewish New Year. With a golden layer of tender apples atop a moist, buttery cake, it’s reminiscent of a classic tarte tatin, but with a delightful twist.
Using firm apples like Golden Delicious, Gala, or Pink Lady ensures beautiful slices that hold their shape, creating a stunning presentation. Enjoy this cake warm or at room temperature—each bite gets more tender as it rests, making it even more irresistible.
Honey Apple Upside-Down Cake Ingredients
Honey: The star of this upside-down cake, honey adds a rich, natural sweetness that infuses the entire dessert—from the caramelized apples to the moist cake and glossy glaze, creating layers of depth in every bite.
Firm Apples: Golden Delicious, Gala, or Pink Lady apples provide the perfect texture, holding their shape beautifully while releasing their sweet-tart essence into the caramel, creating a stunning and flavorful topping.
Butter: Adds richness and tenderness throughout, from the caramelized apple base to the moist cake crumb, ensuring a luscious mouthfeel and that signature buttery finish.
All-Purpose Flour: The foundation of the cake, lending structure and a delicate balance between lightness and density, perfectly complementing the gooey apple topping.
Cinnamon: A warm, aromatic spice that pairs wonderfully with the honey and apples, enhancing the comforting flavors of the cake and adding a touch of autumnal coziness.
Vanilla Extract: Infuses the cake with a delicate, sweet aroma that complements the honey’s floral notes and enhances the overall richness of the dessert.
Recipe Tips for Honey Apple Upside-Down Cake
- Choosing the Right Apples: Opt for firm apple varieties like Golden Delicious, Gala, or Pink Lady. These apples maintain their structure during baking, ensuring that the slices hold their shape and create a stunning presentation. Softer apples may break down too much, turning mushy and blending into the caramel base. Firm apples also provide a pleasing contrast to the soft, tender cake, making each bite balanced in texture.
- Caramelizing the Sugar: When caramelizing the sugar for the apple layer, keep a close eye on the skillet to prevent burning. Cook the sugar over medium heat and swirl the pan occasionally, allowing it to melt evenly and achieve a rich amber color. If the caramel burns, it will impart a bitter taste, so remove it from heat as soon as it reaches a deep golden hue. Adding the butter slowly helps to smooth out the mixture without causing too much bubbling.
- Baking and Cooling: Allow the cake to cool for about 15 minutes in the pan before inverting it onto a serving plate. This cooling period helps the caramel to set slightly, reducing the risk of it dripping too much when unmolding. Additionally, it allows the cake to firm up, making it easier to flip without breaking. If you prefer a moister cake, let it sit at room temperature for a few hours; the honey and apple juices will seep into the cake, enhancing its flavor and texture.
What to Serve with Honey Apple Upside-Down Cake
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream is the perfect companion to this warm Honey Apple Upside-Down Cake. The cool, rich ice cream melts into the warm slices, adding a delightful contrast of temperatures and balancing the sweetness of the honey glaze and caramelized apples.
- Whipped Cream with Cinnamon: Lightly sweetened whipped cream with a dash of ground cinnamon complements the warm, spiced notes of the cake. Its airy texture contrasts with the dense, buttery cake, making each bite feel light yet indulgent. Serve a generous dollop alongside each slice for an extra touch of decadence.
- Spiced Tea or Apple Cider: Pair this dessert with a cup of hot spiced tea or mulled apple cider. The warm, fragrant spices in the beverages—think cinnamon, cloves, and nutmeg—enhance the cake’s cozy flavors. It’s an ideal choice for enjoying this dessert on a crisp autumn evening.
FAQ
- Can I make this cake in advance?
- Yes, you can make this cake a day or two in advance. Store it covered at room temperature. In fact, the cake gets moister as it sits, allowing the honey and apple juices to soak into the crumb for an even richer flavor.
- What type of honey should I use?
- Use a mild-flavored honey, such as clover or wildflower honey, to avoid overpowering the other flavors. A darker honey will add a deeper, more intense sweetness, which can work well if you prefer a more robust honey taste.
- How do I prevent the cake from sticking to the pan?
- Properly prepare your pan by buttering it generously and lining the bottom with parchment paper. The parchment helps release the cake easily after baking, and the butter ensures the caramelized apple layer doesn’t stick.
- Can I substitute other fruits for the apples?
- Yes, you can experiment with other firm fruits like pears or stone fruits such as peaches or plums. Make sure to use varieties that hold up well during baking to maintain the beautiful upside-down presentation.
Honey Apple Upside-Down Cake
Ingredients
- Apples:
- Granulated sugar
- Unsalted butter cut into pieces (plus extra for the pan)
- Honey
- Pinch of fine salt
- Firm apples Golden Delicious or similar, peeled, cored, and halved
- Cake:
- All-purpose flour refer to Cook’s Note
- Baking powder
- Ground cinnamon
- Baking soda
- Fine salt
- Unsalted butter softened
- Granulated sugar
- Honey
- Large eggs at room temperature
- Pure vanilla extract
- Whole milk
- Glaze:
- Honey
- Unsalted butter cut into pieces
- Pure vanilla extract
- Pinch of fine salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line its base with a round of parchment paper. Set aside.
- Prepare the Apples: In a small skillet over medium heat, spread the granulated sugar in an even layer. Allow it to melt and develop a deep amber hue, swirling occasionally for even caramelization, about 3 to 4 minutes. Carefully add butter pieces (expect bubbling) and whisk until smooth. Stir in the honey and bring the mixture to a boil, cooking until it becomes slightly thickened and syrupy, roughly 1 minute. Pour the caramel mixture into the prepared cake pan, swirling to coat the base evenly.
- Cut the peeled, cored apples into halves, then slice each half into six wedges. Arrange the wedges in two tight circles over the caramel layer, ensuring they are snugly packed.
- Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. In a stand mixer with the paddle attachment, beat the softened butter and granulated sugar on medium-high until light and fluffy, about 1 to 2 minutes. Add the honey and continue beating until the mixture is smooth and airy, roughly 1 minute. Add the eggs, one at a time, beating thoroughly after each addition. Incorporate the vanilla extract. Gradually mix in half of the flour mixture on low speed until combined, then blend in the milk. Add the remaining flour mixture, mixing on low before briefly increasing to high speed, just until smooth, about 10 to 15 seconds.
- Spoon the batter over the apples in the pan, using an offset spatula to spread it evenly. Bake for approximately 50 minutes, or until a cake tester or toothpick inserted into the center emerges clean. Allow the cake to cool in the pan on a wire rack for 15 minutes.
- Make the Glaze: While the cake cools, warm the honey in a small skillet over medium heat until it begins to bubble. Add the butter pieces, vanilla extract, and a pinch of salt, whisking until smooth. Simmer until the mixture thickens into a syrupy consistency, about 1 to 2 minutes. Keep warm.
- Invert the slightly cooled cake onto a serving platter to release it from the pan. Pour the warm honey glaze evenly over the top and smooth it with an offset spatula. Allow the cake to rest for 10 to 15 minutes before serving. Enjoy it warm or at room temperature; the flavors deepen and the cake softens with time.
