Imperial Sugar
Imperial Sugar

Apple Upside Down Cake


Apple Upside Down Cake

  • 1/2 cup (1 stick) unsalted butter
  • 1/3 cup Imperial Sugar Dark Brown Sugar
  • 1 teaspoon cinnamon
  • 1 small Granny Smith apple, cored and thinly sliced
  • 1 cup all-purpose flour*
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/3 cup milk
  • 1/3 cup sour cream
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract

Caramel Sauce

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. Place butter in bottom of 9-inch cake pan. Place in oven until melted (just a couple of minutes). Once melted, swirl around the edges of pan.
  3. Sprinkle brown sugar and 1 teaspoon cinnamon evenly on top of melted butter and layer apple slices evenly along pan. Set aside.
  4. In a large bowl, whisk together flour, sugar, baking powder, 1 teaspoon cinnamon, nutmeg and salt.  Add egg, milk, sour cream, vegetable oil, vanilla extract and whisk until smooth.  Carefully pour batter into baking pan.  Place pan on top of cookie sheet to catch any drippings.
  5. Bake for 25 to 30 minutes, or until cake is light brown and a toothpick inserted in center comes out clean. Remove from oven and let cool in pan for 15 minutes.
  6. While cake is cooling, prepare caramel sauce. Bring butter, brown sugar, heavy cream and salt to boil. Boil for 3 minutes while stirring with a heat resistant spatula. Allow to cool.
  7. Invert cake onto a plate or cookie sheet and serve immediately (or store at room temperature until ready to serve). Serve with caramel sauce drizzled on top.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.