apple-walnut upside-down cake by epicurious
Caramelized apples are the perfect fall and winter treat. OH, and thrown in a cake? WINNING!
things of note
It isn’t required to serve with whipped cream, but it honestly tastes amazing with it. I paired it with this lime whipped cream. SO GOOD. The citrus really adds a punch.
I found this recipe when I had apples on my counter about to go bad. I found this recipe, and was so excited to start I didn’t read all of the ingredient list. Greek yogurt isn’t something we keep on hand. So, I substituted 1/4 cup of whole milk. And honestly, I totally forgot about this substitution when we were enjoying it. I didn’t add the full 1/2 cup of milk, because I thought it would make the batter too watery.
ingredients
1 cup raw walnuts or pecans
10 Tbsp. unsalted butter, room temperature, divided
4 small or 3 large baking apples (such as Pink Lady), peeled, halved, cored
½ cup (packed) light brown sugar, divided
1 cup all-purpose flour
1 tsp. kosher salt
1 tsp. baking soda
½ tsp. baking powder
¼ tsp. freshly grated nutmeg
1½ tsp. ground cinnamon, plus more for serving
½ cup granulated sugar
2 large eggs, room temperature
1 tsp. vanilla extract
½ cup plain whole-milk Greek yogurt, room temperature
Lightly sweetened, softly whipped cream (for serving)
Click here for the rest of the Epicurious Recipe on Apple-Walnut Upside-Down Cake.
Would I make this again?
Definitely. I love a dessert recipe that allows me to start baking immediately and have results I can enjoy in under 2 hours. This was fabulous with whipped cream!