This upside-down apple cake is made entirely in one oven-safe skillet: you cook the caramel in it, soften the apple wedges in it, pour the batter over them and bake. About 75 minutes later you flip it onto a plate and the apples come out on top, glossy with caramel. A 10-inch (26 cm) cast iron skillet is the right size, and a stainless steel skillet with an ovenproof handle works too.
Why a skillet and not a cake pan
The usual method has you cook caramel in a saucepan, pour it into a cake pan, lay raw apples on top and hope they soften in the oven. The caramel often sets in the pan before the apples are in place, and the wedges come out soft outside and firm in the middle.
In a skillet both steps happen in one place. The caramel stays hot and liquid, and the apples cook in it for five minutes on the stove before the batter goes in. They release juice that mixes into the caramel and start to soften, so the oven only has to finish them. Cast iron also holds heat well, which gives the edges of the cake a golden crust.
Watch the color of the caramel. Too pale and it gives a flat sweetness with no depth; taken to deep brown it turns bitter and stays bitter after baking. The right color is amber, like dark honey. As soon as you get there, take the skillet off the heat, because the hot iron keeps cooking it for a few more seconds.
How to flip it without breaking it
The flip is the moment that matters. Flip it right away and the caramel is boiling and runny. Wait too long and it hardens and glues the apples to the pan. Ten minutes after it comes out of the oven is the right time. Run a knife around the edge, set a large serving plate upside down over the skillet, and turn it over in one quick move, with oven mitts on both hands.
If a wedge sticks to the skillet, lift it out and put it back in place. Nobody will notice. Choose firm, tart apples such as Granny Smith or Pink Lady, which hold their shape after baking. Apples that are too soft turn into sauce.
One-Skillet Upside-Down Apple Cake
Ingredients
Method
- Heat the oven to 350°F (180°C).
- In a 10-inch (26 cm) cast iron or stainless steel skillet, melt the butter with the sugar and salt over medium heat. Cook 4 to 5 minutes without stirring, until the caramel turns amber.
- Take the skillet off the heat and arrange the apple wedges tightly in a circle, rounded side down. Return to medium heat and cook 5 minutes, until the apples start to soften and release juice.
- In a bowl, whisk the eggs with the sugar, oil, milk and vanilla. Add the flour, baking powder and cinnamon and mix just until no dry flour remains.
- Pour the batter over the apples and gently spread it to the edges.
- Bake 35 to 40 minutes, until a skewer inserted in the center comes out dry.
- Let it rest 10 minutes. Run a knife around the edge, set a serving plate upside down over the skillet and flip in one move, wearing oven mitts.
Frequently Asked Questions
What skillet works for upside-down apple cake?
A 9 to 10-inch (24 to 26 cm) cast iron or stainless steel skillet with an ovenproof handle. A nonstick pan with a plastic handle cannot go in the oven.
Can I make it without an ovenproof skillet?
Yes. Make the caramel and soften the apples in a regular skillet, then move everything to a 10-inch (26 cm) round cake pan, pour over the batter and bake for the same time.
How long does upside-down apple cake keep?
Two days at room temperature, covered, and up to four days in the fridge. The caramel soaks into the cake over time, which only makes it better.
Why did the caramel stick to the pan?
The cake cooled too long before flipping. Warm the skillet over low heat for a minute so the caramel softens, then flip.
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