Upside‑Down Apple Cake with Butter Olive Oil & Apple Balsamic

Some desserts feel like a hug. Tarte Tatin—or upside‑down apple cake—is one of them. It’s one of those old‑fashioned recipes that looks impressive but is surprisingly easy when you have the right ingredients. I started playing around with this cake using our Butter Premium Olive Oil and it turned out so luscious I had to share it with you.

Instead of butter, I use our butter olive oil. It’s a creamy, dreamy infused olive oil that’s vegan, dairy‑free and heart‑healthy. The rich, decadent flavor comes strictly from organic botanical infusions, which means you get that buttery taste without any dairy.

In a cast‑iron skillet, I melt sugar with a splash of the oil to create a quick caramel. Then I add sliced apples. If you can find Gravenstein apples, use them—the variety is prized for its crisp, juicy texture and sweet‑tart flavor. Otherwise any firm, tart apple works.

After the apples soften and caramelize, I drizzle in a spoonful of our Gravenstein Apple Balsamic Vinegar. The vinegar is made with apples known for their ambrosia perfume and sweet‑tart flesh, which brightens the caramel and deepens the apple flavor. I pour a simple batter (also made with butter olive oil instead of butter) over the fruit and bake until it’s golden and puffed. Once inverted, the apples glisten on top and the cake underneath is tender and moist. A final drizzle of the balsamic over each slice before serving brings out the apples even more.

This cake isn’t overly sweet, so it pairs nicely with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. I’ve also tried it with a drizzle of Vermont Maple Dark Balsamic (another of our favorites) and it’s delicious. It’s the kind of dessert that makes the house smell amazing and brings everyone to the table.

If you’re curious about using butter olive oil in baking, now’s the time to experiment. We use it as a substitute for melted butter in everything from popcorn and seafood to mashed potatoes. It adds richness without heaviness—and it makes this upside‑down cake shine. You can pick up both the butter oil and the apple balsamic at the shop or online. I hope you enjoy this cozy treat as much as we do.

Thanks for reading,
Tracey