Apple Upside-Down Cake

This homey version of upside-down cake was contributed by Mrs. N.N. Gronley of Fairdale, North Dakota. Pineapples, prunes, peaches, apricots, or cherries may be substituted for the apples.

article image
by AdobeStock/Chris


  • 5½ tablespoons butter, divided
  • 6 tablespoons brown sugar
  • 2 medium-sized red apples
  • 6 tablespoons granulated sugar, divided
  • 1 egg, separated
  • ¾ cup flour
  • 1½ teaspoons baking powder
  • 1⁄8 teaspoon salt
  • ½ cup milk
  • Cream, for serving or whipping


  • Melt 11⁄2 tablespoons butter in a skillet. Add brown sugar, and then remove from heat.
  • Cut one apple into ½-inch rounds, leaving skin on. Arrange apple rounds in skillet with butter-brown sugar syrup. Set aside.
  • Grate second apple into pulp, leaving skin on. It should produce ¼ cup of apple purée. Set aside.
  • Cream remaining butter for 1 minute in a mixing bowl. Add 2 tablespoons granulated sugar and unbeaten egg yolk. Cream together for 5 minutes, or until smooth, stiff, and fluffy. Set aside.
  • Sift flour and measure it again, and then resift it three times with baking powder and salt.
  • Alternate adding flour mixture and milk to creamed butter mixture, beating well after each addition to create batter.
  • Beat egg white until stiff. Add remaining granulated sugar, and beat a few seconds longer.
  • Turn egg white into batter and fold in, using about 20 strokes. Lightly fold in apple purée.
  • Pour batter into skillet over apple rounds and syrup, spreading batter around evenly.
  • Bake 30 minutes in a moderate oven (375 F). Turn out immediately on a serving dish, and serve warm with plain or whipped cream.