A delightful twist on the classic upside-down cake, featuring caramelized apples and walnuts for a rich and satisfying dessert.
Preheat your oven to 325°F.
Preheating ensures even baking from the start.
Toast the chopped walnuts on a baking sheet in the oven for about 5 minutes until fragrant.
Keep an eye on the walnuts to prevent burning.
Melt the butter in a small saucepan over medium heat, then stir in the brown sugar until dissolved.
Stir constantly to avoid burning the sugar.
Pour the butter-sugar mixture into the cake pan and spread evenly. Sprinkle the toasted walnuts over the mixture.
Ensure an even layer for a uniform topping.
Peel, core, and slice the apples into thin wedges. Arrange them in a circular pattern over the walnuts.
Overlap the apple slices slightly for a decorative look.
In a mixing bowl, sift together the flour, baking powder, cinnamon, and salt.
Sifting helps to aerate the dry ingredients for a lighter cake.
Using an electric mixer, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
Ensure the butter is at room temperature for easier mixing.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
Mix just until combined to avoid overmixing.
Pour the batter over the apple layer in the cake pan, spreading it evenly.
Use a spatula to smooth the batter for an even surface.
Bake the cake in the preheated oven for 55 minutes or until a toothpick inserted in the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the cake cool in the pan for 15 minutes, then run a spatula around the edges and invert onto a serving plate.
Allowing the cake to cool slightly helps it release from the pan more easily.
Serve warm, optionally with whipped cream or ice cream.
Warm cake enhances the flavors and pairs well with cold toppings.
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