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upside down apple cake on a plate with 2 slices cut off.
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Apple Upside-Down Cake 

This Apple Upside-Down Cake is made with soft, caramelized apples and my popular date cake for a naturally sweet, incredibly moist dessert. It's easy to make and perfect for fall baking, holiday gatherings, or enjoying with a cup of coffee.
Prep Time15 minutes
Cook Time45 minutes
Resting Time15 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Skill Level: Intermediate
Servings: 8
Author: Rena Awada

Ingredients

Apple Topping:

  • 2 tablespoons melted coconut oil
  • ⅓ cup dark brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 medium Honeycrisp or Gala apples peeled, cored, and sliced ¼-inch thick

Date Cake:

  • 22-24 Medjool dates pitted
  • 1½ cups warm 2% milk
  • ½ cup melted coconut oil
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1¼ cups all-purpose flour or whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher fine salt

Instructions

  • Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
  • In a small bowl, stir together the 2 tablespoons melted coconut oil, ⅓ cup dark brown sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg until smooth. Spread the mixture evenly over the bottom of the prepared cake pan.
    sugar spread over the pan to make upside down cake.
  • Arrange the 3 medium Honeycrisp or Gala apples in slightly overlapping circles over the sugar mixture, covering the entire bottom of the pan.
    adding the sliced apples in the pan for making cake.
  • Place the 22-24 Medjool dates (pitted) in the warm milk and let them soak for 10 to 15 minutes until softened. Transfer the dates and 1½ cups warm 2% milk to a blender, then blend until completely smooth. Add the ½ cup melted coconut oil, 1 large egg, and 2 teaspoons vanilla extract and blend again until combined.
    Adding the dates and milk into a blender.
  • In a large bowl, whisk together the 1¼ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ¼ teaspoon kosher fine salt. Pour the blended date mixture into the dry ingredients and stir just until no dry streaks remain.
  • Carefully spoon the batter over the apples and gently smooth the top with a spatula.
    adding the date cake better over the apples in a pan.
  • Bake for 40 to 45 minutes, or until the center springs back lightly and a toothpick inserted into the cake comes out clean.
  • Allow the cake to cool in the pan for 10 to 15 minutes. Run a knife around the edge, place a serving plate over the pan, and carefully invert the cake.
    caked flipped over a plate on a cutting board.
  • Let the pan sit for a minute before lifting it away so all of the caramelized apples release cleanly. Serve warm or at room temperature.
    a slice of cake on a plate.

Notes

  • You can cut the slices smaller for fewer macros
  • Serving size: 1 slice
  • Honeycrisp and Gala apples work best because they hold their shape while baking.
  • Make sure the dates are soft before blending for a smooth, lump-free batter.
  • Let the cake cool for 10 to 15 minutes before inverting so the topping has time to set slightly.
  • Run a knife around the edge of the pan before flipping to help the cake release cleanly.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Nutrition

Calories: 502kcal | Carbohydrates: 86g | Protein: 6g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 297mg | Potassium: 639mg | Fiber: 7g | Sugar: 62g | Vitamin A: 215IU | Vitamin C: 3mg | Calcium: 146mg | Iron: 2mg