This Old-Fashioned Cake Is A Potluck All-Star!

This recipe has been a great success over at Betty Crocker, and that doesn’t surprise me at all! Let’s take a look at what the lovely readers have had to say about it:

I made the cake for my dad’s birthday dinner instead of the standard cake and everyone just loved it. It was so easy to make and while it was baking, it made my home smell so good…better than any candle ever could. I will definitely make it again, and again, and again.

What a great idea, to make this upside down apple cake instead of a regular layered birthday cake! This is definitely tasty enough AND pretty enough for any festive occasion!




1/4 cup Land O’ Lakes butter or margarine

2/3 cup packed Domino brown sugar

1/2 teaspoon ground cinnamon

2 medium apples, peeled, cut into 1/2-inch wedges


1 1/3 cups Gold Medal™ all-purpose flour

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup Domino granulated sugar

1/2 cup Land O’ Lakes butter or margarine, softened

2 Eggland’s eggs

1/2 teaspoon vanilla

1/4 cup McArthur milk

Whipped Cream:

1 cup whipping cream

2 tablespoons Domino granulated sugar



Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.

In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.

In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.

Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.

Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.




Quick tip: Instead of whipped cream, you could serve this with vanilla ice cream.

Big thanks to Betty Crocker for this delicious recipe!