Caramelized Apple Upside Down Spice Cake



This old-fashioned favorite has terrific caramelized apple flavor, not only from the apples but also from the apple butter in the cake batter. It’s great for a potluck or a party because people can help themselves from a warm slow cooker. A big scoop of vanilla ice cream is the perfect finish.

Caramelized Apple Upside Down Spice Cake
Serves 8
  1. Lightly greased slow cooker stoneware
  2. Large (approx. 5 quart) oval slow cooker
  3. Topping
  4. 1⁄4 cup melted butter 50 mL
  5. 1⁄2 cup Demerara or other raw cane sugar 125 mL
  6. 6 cups sliced peeled apples (about 8 small) 1.5 L
  7. Cake
  8. 1 cup whole wheat flour (see Tip, left) 250 mL
  9. 1 cup all-purpose flour 250 mL
  10. 2 tsp baking soda 10 mL
  11. 1 tbsp ground ginger 15 mL
  12. 1 tsp ground cinnamon 5 mL
  13. 1 tsp ground allspice 5 mL
  14. 1⁄2 tsp ground cloves 2 mL
  15. 1⁄2 tsp salt 2 mL
  16. 1⁄2 cup Demerara or other raw cane sugar 125 mL
  17. 1 egg, beaten
  18. 1 cup apple butter 250 mL
  19. 1⁄2 cup buttermilk 125 mL
  20. 2 tbsp molasses 25 mL
  21. 1⁄4 cup oil 50 mL
  22. Vanilla ice cream
  1. Topping: In a small bowl, combine butter and brown sugar. Spread over bottom of prepared stoneware. Arrange apples on top.
  1. 1. In a bowl, combine whole wheat and all-purpose flours, baking soda, ginger, cinnamon, allspice, cloves and salt. Mix well and make a well in the center.
  2. 2. In another bowl, whisk together sugar and egg, then whisk in apple butter, buttermilk, molasses and oil. Pour mixture into the well and mix just until combined. Pour batter over apples.
  3. 3. Place 2 tea towels, folded in half (so you have 4 layers), over top of stoneware to absorb moisture. Cover and cook on High for 21⁄2 to 3 hours or until a toothpick inserted in center of cake comes out clean. When ready to serve, slice and invert onto a plate. Top with vanilla ice cream.
  1. Tip
  2. I prefer to use half whole wheat flour when making this dessert as it adds nutrients and pleasing texture. If you don't have any on hand, feel free to substitute all-purpose flour.
Judith Finlayson


Posted in Desserts, Recipes.


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