Fresh Apples caramelized with brown sugar and butter make this Gluten Free Apple Upside-Down Cake an irresistible dessert! It's perfect for Thanksgiving.
This Gluten Free Apple Upside Down Cake is THE fall cake recipe you need to make this year! It’s a simple, one-layer cake that isn’t fancy but is anything but basic.
I kept the flavor of the cake fairly “plain”, if you want to call it that. It’s flavored with brown sugar and it’s fantastic. I purposely chose not to add cinnamon, nutmeg, or allspice to the cake because I wanted the brown sugar flavor to shine.
Spices would have completely overshadowed that and definitely I wasn’t going for a spice cake here. There are plenty of other times for a spiced apple cake, just not with this one!
However, if you’re thinking this cake is going to be too bland or boring, think again. I did add a little cinnamon to the apples.
Personally, I think apples are really bland when baked. Without any spice, baked apples don’t really taste like anything but warm, mushy apples. They kind of remind me of baby food.
The little bit of cinnamon dusting on the apples for this apple upside down cake go a looong way. It brings out the sweet apple flavor without completely taking over.
In my opinion, it’s just perfect.
When making this gluten free apple upside-down cake, there are a few things you want to keep in mind.
- Use the right apples for baking
- Use a cake pan with high enough sides.
I wrote a whole post detailing what the best apples for baking are. The key is using firm apples. For this recipe, I use Golden Delicious Apples, a firm-sweet apple.
Don’t use soft apples like Macintosh in this recipe. They don’t hold up when baking and will become mushy. They won’t hold their shape for a beautiful presentation like you see in the photos.
When you bake this cake, use a deep-dish 9-inch pie plate or a 9x3 inch round cake pan. You want the high sides so the cake batter and butter/sugar mixture don’t over-flow the sides.
If you use a glass Pyrex pie dish, you may want to put a sheet pan under the dish in case anything bubbles over the sides.
Whatever you do, don’t use a springform pan. The butter/brown sugar will leak out the bottom of the pan and cause a huge mess in your oven.
Once your cake is cooled, be sure to invert it onto a cake plate about 20 minutes after it comes out of the oven. A trick I do is leave the cake pan over the top of the cake for about 10 minutes after flipping. Gravity does wonders in helping the cake come out cleanly and beautifully.
Enjoy this delicious gluten free fall dessert! If you’re looking for other ways to bake with apples, try my Gluten Free Apple Pie Bars! They taste just like apple pie but with much less work!
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