Ingredients
Method
- Prep the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously. Pour the melted butter into the prepared pan, tilting it to coat the bottom and sides evenly. Sprinkle the brown sugar over the butter, then drizzle the molasses on top. Arrange the apple slices in concentric circles or a spiral pattern on top of the sugar mixture; they should fit snugly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the granulated sugar and the room-temperature egg with an electric mixer on medium speed for about 2 minutes, until pale and fluffy. If using solid butter instead of yogurt/sour cream substitute, beat softened butter here first. For this recipe, simply mix the egg and sugar until combined.
- Combine Wet Ingredients: Stir in the plain yogurt (or sour cream) and vanilla extract into the sugar-egg mixture until fully incorporated. The batter will look slightly curdled; this is normal.
- Make the Batter: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain. Do not overmix. Gently fold in any remaining apple slices if you didn't use them all for the base layer, or reserve them for serving.
- Bake: Pour the batter evenly over the apples in the pan. Smooth the top gently with a spatula. Bake for 35-40 minutes, or until a wooden toothpick inserted into the center of the cake (avoiding the fruit) comes out clean. The edges should be golden brown.
- Cool: Let the cake cool in the pan on a wire rack for exactly 10 minutes. This is crucial; if you wait too long, the caramel will harden and stick. If you flip it too soon, it may break apart.
- Unmold: Run a thin knife around the edges to loosen. Place a large serving plate upside down over the cake pan. Using oven mitts, firmly hold the plate and pan together and quickly invert them. Lift the pan off gently. If any apples stick to the bottom of the pan, pick them out and place them back on top of the cake.
- Serve: Allow the cake to cool slightly before slicing. Serve warm or at room temperature.
Nutrition
Notes
This cake holds its shape perfectly when flipped, making it foolproof for hosting. Serve it warm with a dollop of unsalted butter that melts into the sticky glaze. It’s simple, reliable, and always disappears quickly.