Bake Club Upside down cake

Updated: Jun 24




3 tablespoons butter

½ cup light brown sugar

2 apples, peeled and sliced through the center, seeded.

(Any other canned or fresh fruit works here!)


5 tablespoons butter, softened


¾ cup sugar

¼ cup light brown sugar


(OR ⅔ cup dulce de leche, ½ cup sugar)


2 eggs


¼ cup grapeseed oil


⅓ cup milk

2 teaspoons vinegar

2 teaspoons vanilla extract


1 cup flour

(Add 1 ½ teaspoons cinnamon, if you please)

¾ teaspoon baking powder

½ teaspoon salt


Heat oven to 350F.

Spray 9” round pan or skillet.


Combine butter and brown sugar in a small bowl and microwave to melt butter and dissolve sugar, stirring to combine. Pour into round pan or skillet. Arrange slices apples atop in a fanning method. Set aside.


In a medium/large bowl, mix butter and sugars together until combined. Add eggs and whisk to aerate. Add oil, whisking slowly at first then vigorously to continue aerating. Add milk, vinegar and vanilla, mixing to combine. Add flour, (spice,) baking powder and salt and mix just to combine. Pour cake batter atop the apples in the round pan or skillet. Bake for 30-35 minutes, until the cake bounces back slightly when poked and the center is no longer jiggly. Cool for 10 minutes (set a timer!) at room temperature, then invert onto a serving plate. Serve warm or at room temperature. I love mine with a dollop of sour cream on the side!