Martha Stewart Apple-Honey Upside-Down Cake

Martha Stewart Apple-Honey Upside-Down Cake takes about 1 hour 15 minutes and uses tart apples, honey and a deep amber caramel to make a tender, golden dessert. Save this easy dessert for Thanksgiving, Rosh Hashanah or a cozy fall dinner, because it bakes in one 9-inch pan with simple pantry staples.

Cook the caramel to a deep amber and pour it into the pan the moment the butter is stirred in. Wait too long and it sets in the saucepan, leaving you with a bare, sticky pan instead of a glossy apple topping.

Martha insists on firm tart apples like Mutsu, Winesap or Granny Smith instead of the ones you would eat out of hand or cook into applesauce. They hold their shape when baked and flipped, and their tartness balances the buttery caramel.

Martha Stewart Apple-Honey Upside-Down Cake

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

10

servings

Prep time

20

minutes

Cooking time

55

minutes

Calories

360

kcal

A honey-sweetened butter batter bakes over layers of apple wedges and amber caramel until the top springs back. Once it is flipped, the apples sit glossy and tender on top of a soft, moist crumb.

Ingredients

• Vegetable-oil cooking spray
  

• 1 1/2 cups unbleached all-purpose flour
  

• 1 1/2 teaspoons baking powder
  

• 1 teaspoon kosher salt (we use Diamond Crystal)
  

• 1 1/3 cups sugar
  

• 1/3 cup honey
  

• 2 large eggs
  

• 1 stick (½ cup) unsalted butter, melted, plus 4 tablespoons, room temperature
  

• 1/4 cup whole milk
  

• 3 firm tart apples, such as Mutsu, Winesap, or Granny Smith, peeled, cored, and cut into ½-inch-thick wedges
  

Directions

• Prep the pan: Preheat the oven to 350°F and spray a 9-inch round cake pan with oil. Then whisk 1 1/2 cups flour, 1 1/2 teaspoons baking powder and 1 teaspoon kosher salt together in a medium bowl.
• Mix the wet ingredients: Whisk 2/3 cup sugar, 1/3 cup honey, 2 large eggs, 1 stick melted butter and 1/4 cup whole milk in another medium bowl. Make sure the mixture is smooth before it meets the flour.
• Combine the batter: Whisk the egg mixture into the flour mixture until just combined. Stop as soon as no dry streaks remain, so the cake stays tender.
• Make the caramel: Combine the remaining 2/3 cup sugar and 3 tablespoons water in a small, heavy saucepan over high heat. Cook for about 5 minutes, swirling the pan occasionally without stirring, until deep amber. Then remove it from the heat, stir in 4 tablespoons room-temperature butter and pour it right away into the prepared pan.
• Arrange the apples: Arrange the 3 peeled, cored apples, cut into 1/2-inch-thick wedges, in decorative layers over the caramel. Then spread the batter evenly over the apples.
• Bake the cake: Bake for 45 to 55 minutes, until the top springs back when lightly touched. Loosen the edges with a knife and let it stand 5 minutes.
• Invert and serve: Invert the cake onto a serving plate while it is still warm. Serve it warm or at room temperature.

Tools for this recipe

• Fat Daddio's 9-inch round cake pans, set of 2, Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What are the best apples for an upside-down cake?

Choose firm, tart varieties like Mutsu, Winesap or Granny Smith. They keep their shape when baked and flipped, and their tartness cuts through the buttery caramel. Soft eating apples or applesauce apples turn mushy.

How long does apple honey upside-down cake keep?

Cover it and keep it at room temperature for up to 2 days, since the caramel stays soft that way. For longer storage, refrigerate it for up to 4 days and warm slices briefly before serving.

Can I make this cake ahead of time?

Yes, bake it a day ahead and keep it covered at room temperature. It tastes great at room temperature, so you only need to warm it for a few minutes if you want it served warm.

What if I don't have a 9-inch round cake pan?

A 9-inch springform pan wrapped in foil underneath works, though the caramel can leak if the seal isn't tight. An oven-safe 9-inch skillet also works, as long as you pour the caramel in right away.

Why did my caramel turn hard or burn?

Swirl the pan instead of stirring, and pull it off the heat as soon as the color reaches deep amber, about 5 minutes. Stir in the butter immediately and pour it into the pan before it sets.