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Apple inside-out cake

Mutsu apples are one of my favorite variety. Crisp, green-skinned and juicy, they fall somewhere between a Fuji and a Granny Smith. This makes them delicious to eat and equally suited for baking. I set out to make an apple upside-down cake, with lots of gooey appley goodness on top. It was late though and
Course Dessert
Cuisine American
Level Intermediate
Main Ingredient Flour, Fruit
Diet Pescatarian, Vegetarian


  • 1 apple peeled , cored and cut into cubes
  • 2 tablespoons calvados brandy or good quality
  • 1 teaspoon cinnamon
  • teaspoon allspice ground
  • teaspoon cloves ground
  • ½ Cup dark brown sugar packed
  • 2 tablespoons cultured unsalted butter cut into small pieces
  • 1 Cup flour
  • ½ packed dark brown sugar Cup
  • 1 ½ teaspoons baking powder
  • ¼ Cup cultured unsalted butter melted
  • 1 egg
  • ½ Cup milk
  • ½ Cup dark brown sugar packed
  • 2 Cups water boiling


  • Heat the oven to 375 degees.
  • Toss together the first 7 ingredients in a 2 L baking dish making sure it's all distributed evenly.
  • Put the flour, 1/2 C brown sugar and baking powder in a bowl and whisk together.
  • Melt the butter, whisk the egg in, then whisk the milk in. Pour this into the dry ingredients and stir until just combined (it's okay if it's still lumpy). Spread this over the apples.
  • Top with 1/2 C brown sugar and pour the boiling water on top. Put it in the oven for about 40-45 minutes. When it's done, there will be some spongy cake on top with crevices bubbling up molten sugar.
  • Serve warm with a generous dollop of vanilla ice cream.