Burnt Sugar Apple Upside-Down Cake

Ingredients

• 10 tbsp Unsalted butter (Divided between the caramel, apples, and cake batter)
• 1 cup Granulated sugar (For the burnt-sugar caramel and cake batter)
• 2 tbsp Water (For the caramel)
• 4 Firm baking apples (About 2 pounds total; peeled, cored, and cut into wedges)
• 1.5 cups All-purpose flour (Spoon and level the flour)
• 1.5 tsp Baking powder
• 0.5 tsp Fine salt (Plus more if needed for the caramel)
• 2 Large eggs (At room temperature)
• 1 tsp Vanilla extract
• 0.5 cup Whole milk (At room temperature)

Steps

1. 1

   Position an oven rack in the center of the oven and heat the oven to 350°F (180°C). Use a well-seasoned 10-inch ovenproof skillet; a cast-iron skillet is suitable.

2. 2

   Peel, core, and cut the apples into even wedges so they cook at the same rate. Set them aside while preparing the caramel.

3. 3

   Melt about 2 tablespoons of the butter in the skillet over medium heat. Add the sugar designated for the topping and the water, then cook without stirring until the sugar dissolves and the syrup becomes a very deep amber brown.

4. 4

   Add the apple wedges to the hot caramel and the remaining butter designated for the topping. Cook, turning the apples occasionally, until they are tender and the syrup bubbles at the edges and looks nearly burnt, about 10 to 15 minutes. Remove the skillet from the heat.

5. 5

   In a medium bowl, whisk together the flour, baking powder, and salt.

6. 6

   In a separate large bowl, beat the remaining softened butter and sugar until light and fluffy, about 2 to 3 minutes.

7. 7

   Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.

8. 8

   Add the flour mixture in two additions, alternating with the milk. Mix only until no dry streaks remain; do not overmix.

9. 9

   Arrange the caramelized apples in an even layer in the skillet. Spoon the cake batter over the apples and gently spread it to the edges without disturbing the fruit.

10. 10

    Bake until the cake is golden brown, springs back when lightly pressed, and a toothpick inserted into the center comes out clean, about 30 to 35 minutes.

11. 11

    Let the cake cool in the skillet for about 10 minutes. Run a thin knife around the edge, place a serving plate over the skillet, and carefully invert the cake onto the plate. Lift off the skillet and serve warm or at room temperature.

Notes

The supplied page excerpt does not include the member-only ingredient list or directions. The ingredient quantities and method above are a reconstruction based on the dish description and standard upside-down cake technique, not a faithful transcription of the Milk Street recipe. Take care when inverting the hot skillet, since caramel can cause severe burns.

Nutrition per serving

• dessert
• cake
• apple
• upside-down cake
• skillet-baked
• American
• vegetarian