Lithuanian Apple Upside Down Cake
Discover the irresistible charm of Lithuanian Apple Upside Down Cake, a beautifully rustic dessert that combines tender caramelized apples with a soft, cinnamon-spiced sponge. This recipe features fresh, firm apples—such as Granny Smith or Honeycrisp—layered over a rich brown sugar and butter caramel, then topped with a buttery vanilla cake batter that bakes to golden perfection. With its stunning presentation and warm, comforting flavors, this cake is ideal for cozy gatherings or as a standout holiday dessert. Serve it warm with whipped cream or vanilla ice cream for a delectable treat that highlights the best of autumn flavors. Easy to make in just about an hour, this dessert is sure to become a family favorite. Perfect for anyone searching for unique apple desserts or international cake recipes!
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Recipe Information
Ingredients
- 4 medium Apples (firm, such as Granny Smith or Honeycrisp)
- 120 grams Unsalted butter
- 100 grams Brown sugar
- 150 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 100 grams Granulated sugar
- 2 large Eggs
- 60 milliliters Whole milk
- 1 teaspoons Vanilla extract
- 1 teaspoons Ground cinnamon
- 1 tablespoons Lemon juice
Instructions
Preheat the oven to 180°C (350°F). Grease a 23 cm (9-inch) round cake pan with butter and line the bottom with parchment paper.
Peel, core, and slice the apples into thin wedges. Toss them with lemon juice and set aside.
In a small saucepan, melt 60 grams of the butter over medium heat. Add the brown sugar and stir until the mixture begins to bubble and thicken slightly. Pour the caramel into the prepared cake pan, spreading it evenly.
Arrange the apple slices over the caramel layer in a circular pattern, slightly overlapping the slices.
In a medium mixing bowl, whisk together the flour, baking powder, salt, and ground cinnamon. Set aside.
In another bowl, beat the remaining 60 grams of butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract, followed by the dry ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Pour the batter evenly over the apples, smoothing the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then run a knife around the edge to loosen it. Invert the cake onto a serving plate, carefully removing the parchment paper.
Serve warm or at room temperature. Optionally, garnish with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 1463 mg | 64% | |
| Total Carbohydrate | 429.9 g | 156% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 282.2 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 261 mg | 20% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1350 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
