Apple Rosemary Upside Down Cake Recipe | Cakes Recipes | PBS Food

Apple Rosemary Upside Down Cake

Apple Rosemary Upside Down Cake recipe

Honeycrisp apples are excellent for baking because they are sweet with texture. (Recipe Courtesy: Adrianna Adarme of the Fresh Tastes blog)

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  • For the Cake:
  • 2 cups all-purpose flour
  • 1 3/4 teaspoon baking powder
  • 1/2 teaspoon fine-grain sea salt
  • 4 ounces (1 stick) unsalted butter, room temperature
  • 1/2 cup white granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cups whole milk
  • For the Apple Topping:
  • 6 tablespoons unsalted butter
  • 3/4 cup brown sugar
  • 1 rosemary sprig, leaves detached
  • 1 large honey crisp apple, cored and thinly sliced (equaled to about 1 cup of sliced apples)
  • Pinch of flaked sea salt, plus more topping


  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, mix together the flour, baking powder and salt. Next, in a medium bowl, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs and vanilla; and then mix until the mixture is smooth.
  3. To the butter and sugar mixture, mix in half of the flour mixture and the milk. Then, mix in the remaining flour mixture, being sure not to over mix.
  4. In a 12-inch cast iron skillet (*see note below about alternative vessels), melt the butter over medium heat. Mix in the brown sugar, rosemary and salt and stir until the sugar begins to bubble, about 1 minute. Turn off the heat and let stand for a few minutes to cool slightly. Next, arrange the apple slices to your liking. Feel free to layer them a bit, as they’ll shrink during baking.
  5. Pour the batter over the apples, and gently spread the batter so it’s nice and even. Transfer the cast iron skillet to the oven and bake for 35-45 minutes or until a skewer comes out clean.
  6. Remove the cake from the oven and allow to cool for 5-10 minutes. To invert the cake, place a (large enough) plate on top of the cast iron skillet and turn both of them over; lift up the cast iron skillet and voila! Your cake!
  7. Serve this cake slightly warm with a dollop of whipped cream (if desired).


If you don't have a cast iron skillet, feel free to use a 10-inch cake pan. Be sure to grease it liberally, especially up the sides, with about 1 tablespoon of butter.
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