Gluten Free Apple Upside Down Cake sweetsavant.com America's best food blog

THIS GLUTEN FREE APPLE UPSIDE DOWN CAKE WITH SORGHUM GLAZE WAS ABSOLUTELY DELICIOUS. GLUTEN FREE COOKING IS A FAIRLY NEW VENTURE FOR ME. I WANTED TO BRING A DELICIOUS DESSERT FOR A FRIEND THAT EATS GLUTEN FREE BUT I WANTED SOMETHING ALL THE GUESTS WOULD ENJOY

A small group of my nerdy friends and I (I’m a nerd too and proud of it) have a science fiction movie night once a month. We rotate hosting duties, the host couple makes a meal and the rest of us bring an appetizer, dessert or some libation, making a fun evening for us all. I wanted to bring a dessert that we would all enjoy including our hostess for the evening who doesn’t eat gluten. I’ve tried a few gluten free baked goods and hadn’t been happy with any of them. After doing some online research I decided to try King Arthur Flour Gluten Free Yellow Cake Mix, 22 Ounce

This is NOT a sponsored post, I just like the product. The above link is an affiliate link. The secret to making a gluten free cake that everyone will love is to use King Arthur Flour Gluten Free Cake Mix. I was beyond happy with the taste and texture of this cake. The cake was so incredibly moist and tender, two things I hadn’t associated with gluten free baking.

Gluten Free Apple Upside Down Cake sweetsavant.com America's best food blog

I baked the cake in a cast iron skillet like the one I used to make this VIDALIA ONION UPSIDE DOWN BROCCOLI CORNBREAD.

Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch

You can’t beat a cast iron skillet for making the most amazing caramelized crust on breads and cakes. When you bake an upside down cake in a cast iron pan the butter and sugar (in this case sorghum syrup) caramelize and partially soak into the cake as its baking. The rest of the buttery syrup glazes the outside of the cake and give you a fantastic sweet crust

Sorghum syrup has a rich, almost buttery flavor with a slight lemony or citrus notes. I love the deep flavor sorghum adds to baked goods Muddy Pond Pure Sorghum 16 Fluid Ounces, Pint

I spread softened butter over the bottom of the cast iron skillet, poured sweet sorghum syrup over that, layered thinly sliced apples on top of that, poured in the cake batter and baked. It was glorious. Moist, tender cake with caramelized apples clinging to the top….what could be better?

Here’s a little video of me flipping the gluten free apple upside down cake out of the pan. Let the cake cool a bit before you take it out of the pan and use oven mitts or kitchen towels to protect yourself from the heat. Be careful and do this at your own risk.

gluten free apple upside down cake 3

Gluten Free Apple Upside Down Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
I used a 12 inch cast iron skillet. You will need 1 and ½ sticks total softened butter. Use extreme caution when flipping the cake out of the pan. Do this at your own risk
Ingredients
  • YOU WILL NEED 1 AND ½ STICKS TOTAL OF SOFTENED BUTTER FOR THIS RECIPE
  • ¼ cup (1/2 stick) softened butter
  • ¾ cup sorghum syrup (you can substitute maple syrup or brown sugar)
  • 3 apples (I used Gala)
  • 1 box Gluten Free Yellow Cake Mix (I used King Arthur Flour Gluten Free Yellow Cake MIx)
  • ½ cup (one stick) of softened butter
  • 2 tablespoons vegetable oil
  • 4 eggs
  • ⅔ cup of milk
Instructions
  1. Pre-heat the oven to 350 degrees
  2. Spread ¼ cup of softened butter on the bottom of the cast iron skillet
  3. Pour the sorghum syrup over the butter. Try to cover as much of the butter as possible
  4. Peel, core and slice the apples about ¼ inch thick
  5. Spread the apples over the sorghum syrup
  6. Mix the cake batter according to package directions
  7. Pour the batter over the apples
  8. bake for 35-40 minutes
  9. Let the cake cool for 10-15 minutes.
  10. Cover the pan with a lager plate or platter and USING OVEN MITTS carefully flip the pan and plate over
  11. Remove the pan and serve

gluten free apple upside down cake

9 Comments

9 Comments on Gluten Free Apple Upside Down Cake with Sorghum Glaze

  1. Janie
    February 25, 2016 at 2:39 am (1 year ago)

    I cannot wait to try this. Thank you, thank you, thank you!!!!! I have to eat gluten free and I miss the really good cakes. You’re a genious!

    Reply
    • Demetra Overton
      February 25, 2016 at 4:33 am (1 year ago)

      Thanks Janie! I made this cake for my gluten free friend but I was amazed by how much my husband and kids loved it. It really is delicious. Thanks so much for reading!

      Reply
  2. Bashir
    November 11, 2015 at 4:10 am (2 years ago)

    Can you use almond milk instead of milk, and margarine butter as well.

    Reply
    • Demetra Overton
      November 11, 2015 at 12:10 pm (2 years ago)

      I have never tried that Bashir, so I don’t know if it would work. If you decide to try it with almond milk and margarine please let me know how it works for you. I’d love to hear it. Thanks for reading!

      Reply
  3. Katherine G
    October 16, 2015 at 9:24 pm (2 years ago)

    Your food always looks so delicious! This cake looks like it tastes great!

    Reply
  4. jerry
    August 22, 2015 at 8:18 pm (2 years ago)

    Directions are some what lacking. If I follow the cake directions for the batter I am not sure why the need for the milk, also used 1/4 cup of butter for the pan and no mention where the other stick of butter goes. I winged this using the basics but not real sure how it’s going to turn out at this point.

    Reply
    • Demetra Overton
      August 23, 2015 at 1:46 am (2 years ago)

      Hi Jerry, I made the cake batter according to the directions on the box. The directions on the box require milk and the 1/2 cup of butter.

      Reply
  5. Gina
    August 21, 2015 at 9:30 pm (2 years ago)

    Looks delicious!

    Reply
    • Demetra Overton
      August 22, 2015 at 1:18 am (2 years ago)

      Thanks so much!

      Reply

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