This old-fashioned dessert is a classic for a reason. Brown sugar and butter melt and bake into a sweet caramel sauce that tops the cake when flipped after baking.
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1 cup firmly packed brown sugar
6 tablespoons cold Land O Lakes® Butter, cut into chunks
1/4 cup chopped pecans
2 large Granny Smith apples, peeled, cored, thinly sliced
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup firmly packed brown sugar
1/3 cup Land O Lakes® Butter, softened
1 large Land O Lakes® Egg
1 teaspoon vanilla extract
1/2 cup milk
Heat oven to 350°F. Grease 9-inch round cake pan; set aside.
Place 1 cup brown sugar into bowl; cut in 6 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in pecans. Press onto bottom of prepared pan. Arrange apple slices on top. Set aside.
Tip: Layering Apples
Combine flour, baking powder and salt in bowl. Set aside.
Combine 2/3 cup brown sugar and 1/3 cup butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until smooth. Add flour mixture alternately with milk until well mixed. Spoon batter over apple layer; spread evenly.
Tip: Spooning Batter into Pan
Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; invert onto serving plate. Serve warm or cool.
Tip: The Big Reveal
A classic recipe making a modern day comeback! Upside-down cakes are simple to make and delicious to eat, especially if you go beyond the traditional pineapple.