Upside Down Double Apple Coffee Cake

Nutriscore Rating: 45/100

Transform your dessert table with the irresistibly moist and visually stunning Upside Down Double Apple Coffee Cake, a fall-inspired showstopper that's perfect for any occasion. This recipe layers tender Honeycrisp apples caramelized in a buttery brown sugar glaze with a spiced cinnamon cake batter enriched by tangy sour cream and a secret twist of finely chopped dried apples. The result is a perfect balance of gooey sweetness and fluffy texture, baked to golden perfection. With its dramatic upside-down presentation and the comforting warmth of autumnal flavors, this coffee cake is a delicious centerpiece for brunch, dessert, or coffee breaks. Plus, it's easy to prepare in under 90 minutes—an impressive treat well worth the effort!

Recipe Information

• Prep Time: 30 min
• Cook Time: 50 min
• Total Time: 1 hr 20 min
• Servings: 8 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 12 tablespoons Unsalted butter
• 0.75 cup Brown sugar
• 2 medium Honeycrisp apples (or any firm variety), peeled, cored, and thinly sliced
• 2 cups All-purpose flour
• 2.5 teaspoons Baking powder
• 1.5 teaspoons Ground cinnamon
• 0.5 teaspoons Salt
• 1 cup Granulated sugar
• 2 large Eggs
• 1.5 teaspoons Vanilla extract
• 0.5 cup Sour cream
• 0.5 cup Milk
• 0.5 cup Dried apples, finely chopped

📝 Instructions

11 steps

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

2. In a small saucepan, melt 4 tablespoons of butter over medium heat. Stir in the brown sugar and cook for 2 minutes, until combined and bubbling slightly. Pour this caramel mixture evenly into the prepared cake pan.

3. Arrange the thinly sliced apples in a circular pattern over the caramel layer, slightly overlapping them. Set aside.

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

5. In a large mixing bowl, beat the remaining 8 tablespoons of butter and granulated sugar together until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

6. Mix the sour cream and milk in a small bowl to combine. Add the dry ingredients to the wet ingredients in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Do not overmix.

7. Fold the chopped dried apples gently into the batter until evenly incorporated.

8. Pour the batter over the apple slices in the prepared pan, smoothing the top with a spatula.

9. Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

10. Allow the cake to cool in the pan for 15 minutes. Then, run a knife around the edges of the pan, place a serving plate over the top, and invert the cake onto the plate.

11. Carefully lift the pan off and peel away the parchment paper. Let the cake cool completely before slicing and serving.

Nutrition Facts

1 serving (195.0g)

Calories		549
% Daily Value*
Total Fat		22.2 g	29%
	Saturated Fat	13.7 g	68%
	Polyunsaturated Fat	0.0 g
Cholesterol		102 mg	34%
Sodium		332 mg	14%
Total Carbohydrate		83.8 g	30%
	Dietary Fiber	2.5 g	9%
	Total Sugars	57.1 g
Protein		6.2 g	12%
Vitamin D		0.7 mcg	4%
Calcium		83 mg	6%
Iron		2.1 mg	12%
Potassium		203 mg	4%

*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.

Source of Calories

Fat: 1603 cal (35.8%%)

Protein: 198 cal (4.4%%)

Carbs: 2681 cal (59.8%%)