Brandied Apple Upside Down Cake recipe

Hey everyone!

Still recovering from this weekend’s trip to Chicago, so I’m posting today’s entry without a ton of commentary 🙂

This Brandied Apple Upside Down Cake is one of the recipes from our boozy cookbook, The Spirited Baker. (Have your copy yet? If not, what are ya waiting for?!). The aroma of the cake – even while still in the oven – evokes warm images of Thanksgiving, Christmas eve, seasonal get togethers, etc. Yum!

Oh, and this cake is ridiculously easy to make – anyone cake do it! – and requires absolutely NO decorating!Bonus!

Brandied Apple Upside Down Cake

1/3 cup Butter, melted

1 1/2 tsp Flour
1/2 cup Brown sugar

3 Tbsp Apple Brandy
1/2 tsp Cinnamon

2-3 Large apples, peeled & sliced
2 cup Cake flour
1 1/2 cups Sugar
4 tsp Baking powder
1 tsp cinnamon
1 tsp Salt
1 Instant vanilla pudding mix (3 ½ oz)
4 Large eggs
1/2 cup Water
1/2 cup Apple Brandy
3/4 cup Butter, melted

Preheat oven to 325°F (160°F). Liberally grease a 10″ round pan with vegetable shortening. Cut out a 10″ round of parchment paper, using bottom of pan as a template. Place inside pan, smoothing it out to cling securely to the shortening.

Combine melted butter, flour, brown sugar, apple brandy, and cinnamon in a small saucepan. Heat on low, stirring until well combined. Pour into prepared cake pan, spreading evenly. Arrange fruit slices on top of this mixture,set aside.

Combine flour, sugar, baking powder, cinnamon, salt, and pudding mix in a large mixing bowl. Add in eggs and water, beating until smooth. Carefully add apple brandy and melted butter to the mix, mixing on medium speed until smooth. Gently pour into prepared pan. Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 50-60 minutes.

With the hot cake still in the pan, carefully level the top by cutting off the “dome” over the edge of the pan Allow cake to cool for about 20 minutes before turning cake out directly onto serving plate.

Interested in making wickedly delcious cakes? You’ll LOVE my second cookbook, Evil Cake Overlord! We’ve long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more! Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!

Feeling creative? Use our easy to follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it! Order your copy here.

Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!

Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.

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Author:Marie Porter

Marie is an award winning cake artist based in Minnesota's Twin Cities. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir"

4 Responses to “Brandied Apple Upside Down Cake recipe”

  1. November 4, 2010 at 1:10 am #

    This sounds wonderful! I can’t wait to try it. 🙂

  2. Ashley
    May 16, 2014 at 5:26 pm #

    Has anyone made this? I want to try and make an apple upside down cake for a friend of mine but i want to make the best one i can find. Feedback would be great from anyone! Thanks 🙂

  3. Erin
    November 30, 2014 at 6:13 pm #

    I made this recipe for a silent auction at my work with proceeds going toward Combat Hunger (the cake sold for $25). I haven’t been able to actually try the cake as a whole but there was a LOT of leftover batter. I got 12 cupcakes out of the remaining batter and cut them up for samples.

    The batter was very runny and I was afraid that it wouldn’t cook properly. I was also afraid of runoff in the oven. The cake came out looking fantastic and people actually thought the cake was professionally made. The cake tasted delicious and I can’t WAIT to taste it as a whole. We bought enough apples for two cakes so tomorrow I will make it again – for us. I think I will tweak some things in the recipe so the batter isn’t as runny. We did taste one of the apples (stuck to the pan after I flipped it out) and we dragged some bits of cake through the remaining topping left in the pan and it was VERY good, although I think there was a little too much of a brandy flavor in the cake itself.

    The only apple brandy we were able to find was a bottle for $40 and another for $30. We ended up going with a peach brandy for $9.99.

  4. Laurie
    January 9, 2015 at 4:12 pm #

    I have made this twice. It is absolutely delicious. Making it again for a party this weekend…

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