Caramel Apple Upside Down Cake
This Caramel Apple Upside Down Cake combines sweet and tangy apples with rich caramel, creating a perfectly moist and decadent dessert that's ideal for fall gatherings and holiday dinners.
Ingredients
For the caramel layer
- 1/2 cup unsalted butter Melted for the caramel layer
- 1 cup brown sugar Packed
- 2 large apples, peeled, cored, and sliced Use firm varieties like Granny Smith or Honeycrisp
For the cake batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a 9-inch round cake pan, melt 1/2 cup of unsalted butter over low heat on the stovetop.
- Stir in 1 cup of brown sugar until it is completely dissolved and caramelized.
- Arrange the sliced apples in an even layer over the caramel.
Batter Preparation
- In a bowl, whisk together 1 1/2 cups of flour, 1 1/2 teaspoons of baking powder, 1/4 teaspoon of salt, and 1/2 teaspoon of cinnamon.
- In a separate large bowl, cream 1/2 cup of softened butter and 3/4 cup of granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Add 1 teaspoon of vanilla extract and combine.
- Gradually mix in the flour mixture and 1/2 cup of milk, beginning and ending with the flour mixture. Mix until just combined.
Baking
- Pour the batter over the apples and caramel in the cake pan, spreading it evenly.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes.
- Run a knife around the edges to loosen the cake, then invert it onto a serving plate.
- Serve warm or at room temperature.
Notes
Serve with a scoop of vanilla ice cream or a dollop of whipped cream. Garnish with a sprinkle of cinnamon or chopped nuts for added crunch!