Ingredients

6 Tablespoons (85g) unsalted butter

1/2 cup (100g) packed light or dark brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon pure vanilla extract

2 medium apples, peeled and sliced into 1/4-inch slices (1.5–2 cups, or 188–250g, apple slices)*

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)

1 and 1/2 teaspoons baking powder

1 and 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light or dark brown sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

6 Tablespoons (90ml) whole milk, at room temperature*

Instructions

Step 1: Preheat your oven to 350°F (177°C).

Step 2: Prepare the topping by combining the 6 tablespoons of butter and 1/2 cup brown sugar in a small saucepan over medium heat. Whisk occasionally until the butter melts, then whisk constantly for 1 minute as the mixture thickens. Remove from heat and whisk in 1/4 teaspoon cinnamon and 1/4 teaspoon vanilla extract. Pour this mixture into an ungreased 9×2 inch pie dish or round cake pan. Arrange the apple slices neatly on top, overlapping as needed. Place the pan in the refrigerator for a few minutes to set the topping arrangement.

Step 3: In a medium bowl, whisk together the flour, baking powder, 1 and 1/2 teaspoons cinnamon, nutmeg, and salt. Set aside.

Step 4: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter on high speed for about 1 minute until smooth and creamy. Add both sugars (granulated and brown) and beat on high until creamed together, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

Step 5: Beat in the eggs and vanilla extract on high speed until combined, scraping down the bowl as necessary.

Step 6: Slowly add the dry ingredients to the wet mixture on low speed, followed by the milk, mixing just until combined. Avoid over-mixing; if needed, whisk by hand to remove any lumps. The batter will be slightly thick.

Step 7: Remove the topping pan from the refrigerator and pour the batter evenly over the apple topping.

Step 8: Bake for 40–46 minutes, tenting foil over the cake halfway through to prevent over-browning. The cake is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

Step 9: Let the cake cool on a wire rack for 15 minutes, then invert it onto a serving plate. Some juices will seep out, which is normal. For cleaner slices, allow the cake to cool completely at room temperature before cutting. Avoid refrigerating to cool, as it may make the cake dense.

Tips & Variations

Use tart apple varieties like Granny Smith for a balance of sweetness and acidity.

Add chopped nuts, such as pecans or walnuts, to the topping for extra crunch.

Substitute whole milk with buttermilk for a tangier flavor and tender crumb.

To enhance caramel flavor, sprinkle a pinch of sea salt over the topping before baking.

FAQs

Can I use different fruits instead of apples?

Yes, pears or peaches work well as alternatives, but select firm varieties to hold their shape during baking.

Why should I not refrigerate the cake to cool?

Refrigerating the cake to speed up cooling can cause it to become dense and affect the texture, so it’s best to let it cool completely at room temperature.