This Mary Berry Upside-Down Apple Cake is a moist and buttery recipe, which is made with brown sugar and fresh apples. It’s a classic, foolproof recipe, ready in about an hour and 15 minutes.
Mary Berry Upside-Down Apple Cake Ingredients
For the Topping:
- 50g (3 ½ tbsp) butter
- 50g (¼ cup) light soft brown sugar
- 2-3 firm eating apples (such as Cox, Braeburn, or Gala)
For the Cake:
- 175g (¾ cup) butter, softened, plus extra for greasing
- 175g (¾ cup) caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 225g (1 ¾ cups) self-raising flour
- 1 tsp baking powder
How To Make Mary Berry Upside-Down Apple Cake
- Prep the Oven and Tin: Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Generously grease a 20cm (8in) round loose-bottomed or springform cake tin.
- Make the Caramel Topping: In a small saucepan, gently melt the butter and brown sugar together, stirring until the sugar has dissolved. Pour this mixture into the base of the prepared cake tin and spread it out evenly.
- Arrange the Apples: Peel, core, and thinly slice the apples. Arrange the apple slices in a neat, overlapping circular pattern on top of the caramel in the base of the tin.
- Make the Cake Batter: In a large bowl, add the softened butter, caster sugar, eggs, self-raising flour, baking powder, and vanilla extract. Using an electric mixer or a wooden spoon, beat everything together until it is well blended and smooth.
- Assemble and Bake: Carefully spoon the cake batter over the top of the apple layer and level the surface with a spatula. Bake in the preheated oven for 35–40 minutes, or until the cake is golden, well risen, and a skewer inserted into the center comes out clean.
- Cool and Invert: Let the cake cool in the tin for about 5 minutes. Then, run a palette knife around the edge of the cake to loosen it, place a serving plate over the top, and carefully but quickly invert the cake. Leave the tin on top for a minute before lifting it off.
Recipe Tips
- What are the best apples to use? It’s essential to use a firm eating apple that will hold its shape during baking and not turn to mush. Varieties like Cox, Braeburn, Gala, or Granny Smith are all excellent choices.
- How do I turn out the cake without it sticking? The key is to invert the cake while it is still warm. This ensures the caramel topping is still liquid and won’t stick to the bottom of the pan. Letting it cool for just 5 minutes is the perfect window.
- How to prevent a soggy cake? After slicing your apples, you can gently pat them with a paper towel to remove any excess moisture before arranging them in the tin. This helps prevent the top (once inverted) from becoming too wet.
- Can I make this cake ahead of time? Yes, this cake is delicious served warm but also stores well. Keep it in an airtight container at room temperature, and it will stay moist for 2-3 days.
What To Serve With Upside-Down Apple Cake
This cake is wonderfully rich and moist on its own. For an extra-special dessert, serve a warm slice with:
- A generous pouring of hot custard
- A dollop of thick clotted cream or crème fraîche
- A simple scoop of vanilla bean ice cream
How To Store Upside-Down Apple Cake
- Room Temperature: Store the cooled cake in an airtight container or covered with a cake dome. It will keep well for 2 to 3 days.
- Freeze: It is not ideal to freeze this cake, as the caramel and apple topping can become very wet and syrupy upon thawing.
Upside-Down Apple Cake Nutrition Facts
- Serving: 1 slice (1/8th of cake)
- Calories: 490 kcal
- Carbohydrates: 68g
- Protein: 6g
- Fat: 23g
- Saturated Fat: 14g
- Sugar: 48g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This can happen if the butter and sugar mixture was cooked for too long or on too high a heat, causing it to turn into a hard caramel. It only needs to be gently melted until the sugar is dissolved before going into the tin.
Absolutely. This is a great base recipe for other fruits. Sliced pears, pineapple rings (with a cherry in the center of each!), or even plums would be delicious substitutes for the apples.
A cake sinking in the middle is usually a sign that it’s underbaked. The skewer test is crucial—make sure it comes out completely clean from the very center of the cake. Opening the oven door too early in the baking process can also cause it to sink.
Try More Recipes:
- Mary Berry Dutch Apple Cake Recipe
- Mary Berry Old Fashioned Apple Cake Recipe
- Mary Berry Apple and Almond Cake Recipe
Mary Berry Upside-Down Apple Cake Recipe
Description
A classic teatime cake featuring a soft, buttery sponge baked over a layer of sweet caramelized apples that becomes the beautiful topping once inverted.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Prepare a 20cm (8in) round cake tin.
- Melt the topping butter and brown sugar and pour into the base of the tin.
- Arrange thinly sliced apples in a neat pattern over the caramel.
- Using the “all-in-one” method, beat all cake ingredients together until smooth.
- Carefully spoon the batter over the apples and level the top.
- Bake for 35-40 minutes, until a skewer inserted into the center comes out clean.
- Let cool in the tin for 5 minutes before carefully inverting onto a serving plate.
Notes
- The most important tip for a successful turnout is to invert the cake while it is still warm, which prevents the caramel from sticking.
- Using a loose-bottomed or springform pan makes removing the cake much easier and safer.
- Use firm eating apples, like Braeburn or Cox, as they will hold their shape and not turn to mush during baking.
- This is an “all-in-one” method cake, so be careful not to overmix the batter once the ingredients have come together.
