Apple Cardamom Upside down cake- recipe


This is the best morning cake I’ve ever eaten.

We bought a huge basket of fruit off of a truck in Onancock and had plenty of apples to eat up- so I ended up

making this cake 3 times- that’s right THREE times- in the 2 1/2 weeks we were down here over Christmas!

I can imagine it only gets better over time- but it was always gone before I got back to have another slice!

Make sure you make it in a round metal cake pan- the first time I made it was in a square glass pan and the

caramel on top didn’t brown or spread into an appetizing looking  topping!



6 TBS. unsalted butter, divided

1/2 cup brown sugar

1 cup flour, AP

1/2 tsp cinnamon, plus extra to sprinkle on apples

1/2 tsp  cloves

1/2 tsp ginger

1/2 tsp cardamom

1/2 tsp salt

1 tsp baking powder

1/2 cup milk

2 eggs

1 cup sugar

2 large apples, peeled and cut into slices


Preheat oven to 375F.

Melt 4 TBS butter in small pan over low heat, add brown sugar and stir.

Allow to bubble for 2 minutes and pour into bottom of 9" pan and spread- set aside.

Peel and slice apples and arrange on top of prepared pan, sprinkle apples lightly with cinnamon.

Whisk together dry ingredients in a large bowl.  Warm the milk in a small pan, add butter and melt.  Let cool slightly.

Beat eggs, add sugar and beat for 5 minutes until the sugar dissolves- add to flour , then milk, making a smooth batter.

Pour over apples in pan.

Bake for 45 minutes, then cool in pan for a full 15 minutes.  Turn over onto serving plate.

Great served with lightly whipped cream.


I made this version in a glass square pan- good, but pale and not enough caramel on top.


The third version had glazed pecans added after baking.

Change up the spices to your liking- I would leave out the cloves and use nutmeg.

Or allspice.  The only spices I would keep constant are the cinnamon and the cardamom.

If you try it, let me know what you did, and how it turned out !

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