Apple Upside-Down Cake


Adapted from The Kosher Baker, by Paula Shoyer

I already had several apple desserts in this book when Judy Lerner sent me this recipe, a favorite of hers and anyone who has tried it. Judy says that she likes to share the recipe so she doesn’t always have to make it and bring it to friends; they can make it themselves and bring it to her.


Spray oil, for greasing pan
1 1/2 teaspoons ground cinnamon
2 cups plus 3 tablespoons sugar, divided
2 cups all-purpose flour
5 large eggs
1 cup canola or vegetable oil
1 teaspoon pure vanilla extract
4 apples (McIntosh, Gala, Fuji, Golden Delicious)
1 tablespoon confectioners’ sugar


Preheat the oven to 350 degrees.Grease a 9 x 13-inch pan with spray oil.

In a small bowl, mix the cinnamon with 3 tablespoons of the sugar. Sprinkle on the bottom of the prepared pan.

In a large bowl, beat the flour, remaining 2 cups of sugar, eggs, oil, and vanilla with a stand or hand-held electric mixer on medium-high speed or by hand until well mixed. Peel and core the apples, halve them and then cut into ¼-inch-thick slices. Place the slices on top of the cinnamon and sugar in the pan in 3 long rows of overlapping slices. Pour the batter over the apples and spread evenly.

Bake for 1 hour, or until the top is browned and a skewer inserted comes out clean. Let cool for 30 minutes and then turn over onto a large serving platter or tray. Serve at room temperature. Just before serving, sift the confectioners’ sugar over the top. The sugar will seep into the apples and heighten the taste.


Yield: Serves 15 to 20
Storage: Store covered in plastic at room temperature for up to four days or freeze wrapped in plastic for up to three months.