Apple Upside Down Cake
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Apple Upside Down Cake with Toasted Pecans

A delicious way to use some of your fall apple bounty! A delicious tender cake tops caramelized syrup, sliced apples, and toasted pecans!
Prep Time30 mins
Cook Time35 mins
Course: Dessert
Cuisine: American
Keyword: Apple Upside Down Cake
Servings: 8 people
Calories: 249kcal
Author: Shelby Law Ruttan



  • Cooking Spary
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 3 cups apples sliced 1/4 inch thick


  • 1-1/3 cup flour
  • 1-1/2 teaspoon baking powder
  • 2/3 cup granulated sugar
  • 3 tablespoons butter at room temperature
  • 2 large egg yolks
  • 1 teaspoon Vanilla Extract
  • 1/2 cup milk
  • 3 large egg whites


  • Preheat the oven to 350 degrees F.


  • Add the 1/2 cup granulated sugar and 1/4 cup water to a saucepan over medium heat.
  • Cook for 3 minutes, or until the sugar dissolves. Then, continue to cook, without stirring, for 4 minutes, or until the syrup has turned golden.
  • Spray the cake pan liberally with cooking spray. Pour the syrup into the cake pan and swirl to cover the bottom.
  • While the syrup is cooking, prepare the apples. Be sure to set the mandoline to 1/4 inch thick setting and use the protective guide! If not using the mandoline, cut the apple wedges into a uniform size much as possible.
  • Arrange the apple slices in a concentric circle over the top of the caramel syrup mixture. Set aside and make the cake batter.


  • In a large bowl, cream together the butter and sugar. Add the egg yolks and mix until creamy.
  • Add the flour, baking powder, and salt to the flour sifter and sift into a small bowl to combine. Or, sift from the sifter into the mixing bowl.
  • Start with about 1/3 of the flour and mix well using a hand mixer. Alternate with the milk and end the mixing with the last 1/3 of the flour mixture. Set the cake batter aside.
  • Place the egg whites in a clean mixing bowl. Beat with a hand mixer at high speed until stiff peaks form.
  • Gently fold the egg whites into the cake batter. Transfer the cake batter to the cake pan, covering the apples and pecans completely.
  • Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool for 5 minutes on a cooling rack.
  • Lay a serving plate on top of the cake pan, then invert the cake on the plate.
  • Serve warm if desired.


Calories: 249kcal | Carbohydrates: 47g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 59mg | Sodium: 68mg | Potassium: 126mg | Fiber: 1g | Sugar: 41g | Vitamin A: 243IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg