Bigger Bolder Baking: Fall Apple Cinnamon Upside-Down Cake

Pastry chef Gemma Stafford has a soft spot for upside-down cakes — and we’re not just talking the classic pineapple variety.  Stafford’s forthcoming cookbook, “Bigger Bolder Baking Every Day” (HarperCollins, $32.50), offers up four pages of riffs on the upside-down theme, including this Fall Apple Cinnamon version.

“What could be better than sweet, juicy fruit and a pillowy soft cake?” she asks in the book. “I request that you always serve it warm, and a healthy serving of whipped cream for topping is nonnegotiable!”

Fall Apple Cinnamon Upside-Down Cake

Serves 8

INGREDIENTS

1 recipe Upside-Down Cake Batter (see below)

1⁄2 cup dark brown sugar

4 tablespoons (1⁄2 stick) butter

2 tablespoons heavy cream

1 teaspoon ground cinnamon

3 medium Granny Smith apples (roughly 15 ounces), peeled, cored and sliced 1⁄4-inch thick

DIRECTIONS

Make the cake batter and refrigerate until ready to use.

Heat the oven to 350 degrees. Butter a 9-inch round cake pan.

In a small saucepan, combine the brown sugar, butter, cream and cinnamon and bring to a simmer over medium heat. Simmer for 2 to 3 minutes, until you have a golden brown sauce. Pour the sauce into the prepared pan.

Arrange the apple slices on top of the sauce so the sauce is completely covered by the apples. Pour the cake batter on top.

Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean. While the cake is still hot, run a thin knife around the edge of the cake to loosen it from the pan, then invert it onto a serving plate.

Let cool slightly before serving. Store leftovers in an airtight container at room temperature for up to 2 days.

Upside-Down Cake Batter

Serves 8

INGREDIENTS

1⁄2 cup (1 stick) butter, softened

1½ cups granulated sugar

3 large eggs, at room temperature

1 cup whole milk

1 teaspoon pure vanilla extract

1¼ cups all-purpose flour

½ cup almond flour

2 teaspoons baking powder

½ teaspoon salt

DIRECTIONS

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, beat the butter and sugar on high speed until light and fluffy, 3 to 4 minutes.