Apple Biscoff Upside-Down Cake

Tart apples and the sweet, spiced flavor of Biscoff cookies are a match made in heaven in this autumnal upside-down cake recipe.

Biscoff cookies and Granny Smith apples make this simple upside-down cake a dessert that everyone will love.

Looking for a new dessert to add to your autumn baking lineup? This Apple Biscoff Upside-Down Cake recipe should be at the top of the list. It features a caramel layer, lightly sweetened Granny Smith apples, and an irresistible Biscoff cake. This cake is best served warm with vanilla ice cream and crushed Biscoff cookies on top. Trust me, everyone will love, love, love this one.

How to make this Apple Biscoff Upside-Down Cake recipe

What you need

• Caramel layer: The base of the cake starts with a layer of brown sugar, butter, and heavy cream.
• Apple layer: You only need Granny Smith apples, sugar, and cornstarch.
• Cake batter: The cake is made with flour, baking powder, salt, cinnamon, butter, egg, Biscoff cookie butter, milk, and vanilla extract.
• For serving: I serve the cake with crushed Biscoff cookies and vanilla ice cream.

How to make it

• Step 1: Prepare the caramel. Melt butter in a saucepan and add the brown sugar. Simmer briefly and then add heavy cream. Whisk until smooth. Pour the caramel into a lightly greased cake pan.
• Step 2: Peel and core the apples and slice them into ¼-slices. Coat with sugar and cornstarch and set aside.
• Step 3: Make the cake batter. Start by sifting the flour, cinnamon, baking powder, and salt in a bowl. Cream together sugar, Biscoff cookie butter, and butter in a bowl. Add an egg and beat until smooth. Add the dry ingredients alternately with the milk, beating after each addition. Finish with vanilla extract and beat until smooth. Don’t over-mix the batter!
• Step 4: Arrange the apple slices on the caramel in an even layer, overlapping as needed. Pour the cake batter on top and smooth it into an even layer.
• Step 5: Transfer the cake to a preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
• Step 6: Remove the cake from the oven and let it stand at room temperature for 30 to 45 minutes.
• Step 7: Invert the cake onto a plate and finish with crushed Biscoff cookies. Slice the cake and serve warm with vanilla ice cream.

Apple Biscoff Upside-Down Cake

Tart apples and the sweet, spiced flavor of Biscoff cookies are a match made in heaven in this autumnal upside-down cake recipe.

5 from 2 votes

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Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Inactive time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours 30 minutes minutes

Servings: 8

Calories: 351kcal

Equipment

• 9-Inch Round Cake Pan
• Saucepan
• Mixing Bowls
• Electric hand mixer
• Whisk
• Fine mesh sieve

Ingredients

Caramel layer:

• 4 tablespoons butter
• ½ cup light brown sugar
• 2 tablespoons heavy cream

Apples:

• 12 ounces Granny Smith apples (peeled, cored, and sliced into ¼-inch slices)
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch

Batter:

• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon kosher salt
• 4 tablespoons butter (room temperature)
• ½ cup granulated sugar
• 3 tablespoons Biscoff cookie butter
• 1 egg
• 1 teaspoon vanilla extract
• ¾ cup whole milk

For serving:

• 4 ounces Biscoff cookies (crushed)
• Vanilla ice cream (or whipped cream)

Instructions

Make the caramel:

• Preheat the oven to 350ºF. Lightly grease a 9-inch round cake pan. Set aside.
• Melt 4 tablespoons of butter in a small pot over medium heat. Once melted, add ½ cup of light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.
• Turn the heat to low and add the heavy cream. Whisk until smooth. Simmer for 1 to 2 minutes.
• Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.

Prepare the apples:

• Place the sliced apples in a bowl with 2 tablespoons of granulated sugar and 1 tablespoon of cornstarch. Toss gently to combine. Set aside.

Make the batter:

• Sift ¾ cup of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and ¼ teaspoon of kosher salt into a small bowl. Set aside.
• Add 4 tablespoons of butter, ½ cup of granulated sugar, and 3 tablespoons of Biscoff cookie butter to a large bowl. Use an electric hand mixer to cream them together. Add 1 egg and beat until smooth.
• Add half the sifted dry ingredients and beat with the mixer until just combined. Add half the milk and beat until incorporated. Add the remaining dry ingredients and the remaining milk, along with 1 teaspoon vanilla extract. Beat until just combined. Don’t over-mix!

Assemble the cake:

• Remove the cake pan from the refrigerator. Arrange the apples in an even layer and press into the caramel. It’s okay if there is some overlap. Pour the batter over the apples and smooth it into an even layer.

Bake the upside-down cake:

• Transfer the cake to the oven and bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Let the cake stand at room temperature for 30 to 45 minutes. The cake should still be warm to the touch.

To serve:

• Place a large plate over the cake pan and carefully invert the cake onto the plate. Sprinkle half the crushed Biscoff cookies on top.
• Slice the cake and serve it with ice cream and more crushed Biscoff cookies on top. Enjoy!

Nutrition

Calories: 351kcal | Carbohydrates: 49g | Protein: 3g | Fat: 16g | Sodium: 238mg | Fiber: 1g | Sugar: 36g | Vitamin C: 2mg

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