Reviews
Add Rating & Review
Back to Apple-Honey Upside-Down Cake
All Reviews for Apple-Honey Upside-Down Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 8 to 10
Apple-Honey Upside-Down Cake
Ingredients
Ingredient Checklist
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 (1/2 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 1/2-inch-thick wedges
Cook's Notes
This recipe comes from Martha Stewart’s Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.29, amazon.com).Apples you eat whole or cook into applesauce are not the ones you want for this dessert. Choose firm varieties—so they’ll maintain their shape when baked and inverted onto a serving plate—that have enough tartness to counter the buttery-sweet caramel.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 8 to 10
Apple-Honey Upside-Down Cake
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Serves 8 to 10
Recipe Summary
Yield: Serves 8 to 10
Yield: Serves 8 to 10
Serves 8 to 10
Apple-Honey Upside-Down Cake
Apple-Honey Upside-Down Cake
Ingredients
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 (1/2 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 1/2-inch-thick wedges
Directions
Preheat oven to 350°F. Spray a 9-inch round cake pan with oil. In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk together 2/3 cup sugar, honey, eggs, melted butter, and milk. Whisk egg mixture into flour mixture until just combined.
In a small, heavy saucepan over high heat, combine remaining 2/3 cup sugar and 3 tablespoons water. Cook, swirling pan occasionally (do not stir), until mixture is deep amber, about 5 minutes. Remove from heat; stir in room-temperature butter. Immediately pour into prepared pan.
Decoratively arrange layers of apples over caramel filling. Spread batter evenly over apples. Bake until top springs back when lightly touched, 45 to 55 minutes. Loosen edges with a knife. Let stand 5 minutes before inverting onto a serving plate. Serve warm or at room temperature.
Cook's Notes
This recipe comes from Martha Stewart’s Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.29, amazon.com).Apples you eat whole or cook into applesauce are not the ones you want for this dessert. Choose firm varieties—so they’ll maintain their shape when baked and inverted onto a serving plate—that have enough tartness to counter the buttery-sweet caramel.
Cook’s Notes
This recipe comes from Martha Stewart’s Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.29, amazon.com).
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Apple-Honey Upside-Down Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Apple-Honey Upside-Down Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
