Description
This Caramel Apple Upside Down Cake combines tender, spiced cake with a rich caramel apple topping, creating a comforting dessert perfect for fall or any special occasion. The buttery caramel sauce melds beautifully with cinnamon-spiced apples, all baked under a moist, fluffy cake, then inverted to reveal a glossy, flavorful crown.
Ingredients
Scale
Caramel Apple Layer
- 3/4 cup lightly packed brown sugar
- 1/4 cup butter
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of kosher salt
- 2 apples, peeled, cored, and sliced 1/2″ thick
- Cooking spray (for greasing)
Cake Batter
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) butter, softened
- 1 cup sugar
- 1/2 cup lightly packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup milk
Instructions
- Prepare the Caramel Apple Layer: Preheat your oven to 350°F and grease a 9” round cake pan with cooking spray to prevent sticking and ensure easy removal of the cake.
- Make Caramel Sauce: In a small saucepan over medium heat, melt the brown sugar, butter, vanilla, cinnamon, and salt. Stir constantly and cook until the mixture thickens slightly, about 2 minutes, forming a smooth caramel sauce.
- Arrange Apples: Pour the caramel sauce into the prepared cake pan. Immediately arrange the peeled, cored, and sliced apples in a single layer on top of the caramel to ensure even coating and baking. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, cinnamon, salt, and nutmeg evenly distributing the leavening agents and spices.
- Cream Butter and Sugars: In another large bowl, use a hand mixer to beat the softened butter along with the white and brown sugars until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, followed by stirring in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Add half of the dry ingredients to the wet ingredients and mix just until combined to prevent overworking the batter.
- Incorporate Milk and Remaining Dry Ingredients: Pour in the milk and mix until fully incorporated. Then add the remaining dry ingredients and stir until just combined, taking care not to overmix for a light crumb.
- Assemble the Cake: Pour the batter evenly over the caramel and apple layer in the cake pan, spreading it gently for a uniform layer.
- Bake: Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean, indicating the cake is fully cooked.
- Cool and Invert: Let the cake cool in the pan for 15 minutes to set the caramel, then carefully invert it onto a cooling rack to cool completely before slicing and serving, revealing the caramel apple topping on top.
Notes
- Use firm apples like Granny Smith or Honeycrisp for the best texture that holds up during baking.
- Make sure not to overmix the batter to keep the cake light and tender.
- Let the cake cool slightly before inverting to avoid breaking or burning from hot caramel.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
