Baking · Cake
Upside Down Maple Walnut Apple Cake
This upside down maple walnut apple cake is everything I want from a fall bake: a sticky maple walnut topping, soft cinnamon apples, and a tender yogurt cake that tastes even better the next day.
There is something about the first cool weekend of fall that makes me want to turn the oven on and fill the apartment with the smell of cinnamon and maple. This cake came out of one of those Saturdays. I had a bag of apples on the counter, a bottle of maple syrup in the fridge, and a craving for something that felt like a warm sweater in cake form.
The best part is the flip. You bake it with the maple walnut layer on the bottom, then turn it out onto a plate and watch that glossy, caramelized topping slowly drip down the sides. It looks like you fussed over it for hours, but it comes together with pantry staples and a single pan.
One 9 inch round cake
350°F
60 to 65 minutes bake time
Ingredients
Maple Walnut Topping
- 115 grams walnuts, coarsely chopped
- 80 grams maple syrup
- 110 grams light brown sugar
- 113 grams unsalted butter
- Pinch of salt
Apple Layer
- 2 medium apples, peeled and thinly sliced
- 50 grams brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Cake
- 150 grams unsalted butter, softened
- 200 grams sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract or vanilla paste
- 100 grams Greek yogurt
- 200 grams all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Method
Prep
1
Preheat the oven to 350°F.
2
Grease and line a 9 inch round cake pan.
Apple Layer
1
Toss the sliced apples with the brown sugar, cinnamon, and vanilla. Set aside.
Maple Walnut Topping
1
In a pan over medium low heat, add the butter, brown sugar, maple syrup, and salt. Stir often until the butter melts and the sugar dissolves. Do not cook it past this point.
2
Remove from the heat and stir in the walnuts.
3
Spread the mixture evenly in the prepared pan.
Cake
1
Cream the butter and sugar until light and fluffy.
2
Add the eggs one at a time, mixing well after each, then stir in the vanilla and yogurt.
3
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg.
4
Gently fold the dry ingredients into the wet until just combined.
5
Fold in the 3/4 apple slices into the batter and layer about a quarter of the apple slices over the walnut layer.
Bake
1
Pour the batter over the apple and walnut layer and spread it evenly.
2
Bake for 60 to 65 minutes, until a toothpick comes out clean.
3
Let the cake cool in the pan for about 10 minutes, then flip it onto a serving plate. Press back any walnuts or apples that stick to the pan.
Tips for the Perfect Flip
- Do not overcook the topping. Take it off the heat as soon as the butter melts and the sugar dissolves. It keeps caramelizing in the oven, and cooking it longer can make it hard once the cake cools.
- Line the pan. Parchment on the bottom of the pan makes the flip so much easier and keeps the walnuts in place.
- Flip it while it is warm. About 10 minutes out of the oven is the sweet spot. Wait too long and the topping starts to set and stick to the pan.
- Fold gently. Mix the dry ingredients in just until you can no longer see any flour. Overmixing makes the cake dense.
Why You Will Love This Cake
- It is a showstopper with no frosting. The maple walnut topping does all the decorating for you.
- Apples in every bite. A layer of apples sits on top of the walnuts and the rest are folded right into the batter.
- The crumb stays soft for days. Yogurt keeps the cake moist and gives it a gentle tang that balances the maple.
- Made for gatherings. It is perfect for Thanksgiving, a fall potluck, or a slow Saturday afternoon with a cup of tea.
A Few Notes on Ingredients
- Apples. Choose a firm apple that holds its shape in the oven, like Honeycrisp, Gala, or Pink Lady. Use 2 medium apples, not large ones. Too much apple adds extra moisture and can make the cake soggy. Slice them thinly so they soften evenly and lie flat in the pan.
- Maple syrup. Use pure maple syrup, not pancake syrup. A darker, more robust maple gives the topping the deepest flavour.
- Walnuts. Chop them coarsely so you get some crunch in every slice. If you want an even nuttier flavour, toast them in a dry pan for a few minutes before adding them to the topping.
- Yogurt. I use Greek yogurt, which is my preferred choice. It makes the crumb slightly richer and works beautifully here.
- Butter and eggs. Let them come to room temperature before you start so the butter and sugar cream properly and the batter stays smooth.
FAQ
- Can I use pecans instead of walnuts? Yes. Pecans are a lovely swap and pair beautifully with maple. Use the same amount.
- Can I make this cake ahead of time? Yes. It is even better the next day once the maple has soaked into the cake. Keep it covered at room temperature for up to 2 days, or in the fridge for up to 4 days.
- How do I serve it? Serve it warm with a scoop of vanilla ice cream, or at room temperature with a dollop of whipped cream and a cup of tea.
- What if some of the topping sticks to the pan? The best way to avoid this is to line the pan with parchment paper before adding the topping. It makes the flip much cleaner and keeps everything in place.