Apple Cinnamon Cake (Upside Down)

Upside down Apple Cinnamon Cake

  • Servings: 15
  • Difficulty: easy
  • Print
The smell of apples and cinnamon together is delightful and a welcomed aroma in my house. I was in the mood for cake but knew I wanted to make something more than a plain vanilla cake. As I explored my pantry and my fridge for inspiration, I randomly decided to try my hand at making an upside down apple cinnamon cake. Scroll down for the magic!


4 Gala apples sliced + 1 chopped (5 total)

2 c. flour

1 tbsp baking powder

1 tsp baking soda

1/4 tsp salt

2 tsp cinnamon

1/2 c. each brown & white sugar

1/2 c. vegetable oil

3 eggs

1 1/2 c. almond milk (use what you have)

2 tsp vanilla


Preheat oven to 350. Wash, core and slice four apples; set aside in lemon juice to keep from browning; these will be used to line the bottom of the cake pan.

Next, lightly grease and flour a 9×13 pan,(use whatever you have), pat dry the apple slices, place them in the bottom of the pan, and set aside.

Peel and chop the fifth apple (will be put into the batter) and set in lemon juice.

In a large bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon.

Using a stand or hand mixer, whisk the eggs and sugars until frothy for about 2 minutes, then add the oil, milk, vanilla and continue to mix.

Gradually add dry ingredients, ensuring to scrap the sides of the bowl in between, then add the chopped apple pieces. Once fully incorporated, place the apples into the bottom of the pan, then pour the mixture over them and place in the oven for 40 minutes. *I use a timer*

Before removing from the oven, use a toothpick or a knife to check if the cake has baked fully. If either comes out clean, remove and let cool before transferring to a wire rack.

Slice and serve warm with ice cream. Pairs nicely with tea. Enjoy!

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