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Caramel Apple Upside Down Cake Recipe

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★★★★★

4.7 from 103 reviews

This Caramel Apple Upside Down Cake is a delightful dessert featuring tender apple slices caramelized with brown sugar and butter, baked under a moist, spiced cake batter. With warm cinnamon and nutmeg flavors, it’s perfect served warm with whipped cream or vanilla ice cream for a cozy treat.

Ingredients

Scale

Caramel Topping

  • 3 tbsp unsalted butter
  • ½ cup brown sugar
  • 2–3 apples, peeled, cored, and sliced (Honeycrisp or Granny Smith)

Cake Batter

  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream or plain yogurt
  • ¼ cup milk

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a deep pie dish thoroughly to prevent sticking.
  2. Make the Caramel Topping: In a small saucepan, melt 3 tablespoons of unsalted butter with ½ cup brown sugar over medium heat. Stir continuously until the mixture is bubbly and smooth, about 2–3 minutes. Immediately pour this caramel into the bottom of the prepared pan. Arrange the peeled, cored, and sliced apples on top of the caramel in a circular pattern for an attractive presentation.
  3. Mix Dry Ingredients: In a medium mixing bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg until well combined.
  4. Cream Butter and Sugars: In a separate large bowl, beat together ½ cup softened unsalted butter, ½ cup brown sugar, and ¼ cup granulated sugar until light, fluffy, and well combined.
  5. Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, followed by 1 teaspoon vanilla extract, mixing well after each addition.
  6. Incorporate Wet Ingredients: Mix in ½ cup sour cream or plain yogurt, then add ¼ cup milk and stir until incorporated.
  7. Combine Dry and Wet Ingredients: Gently fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix the batter.
  8. Assemble and Bake: Spread the batter evenly over the arranged apples and caramel in the pan. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Cool and Invert: Allow the cake to cool in the pan for 10–15 minutes. Then, carefully invert the cake onto a serving plate so the caramelized apples are on top.
  10. Serve: Serve warm, optionally with whipped cream or vanilla ice cream for an indulgent finish.

Notes

  • Choose firmer apple varieties like Honeycrisp or Granny Smith to hold their shape during baking.
  • If sour cream is unavailable, plain yogurt works well as a substitute to keep the cake moist.
  • Make sure to grease your pan well to easily invert the cake without sticking.
  • For extra flavor, consider adding a splash of apple brandy or rum in the batter.
  • This cake is best enjoyed the day it’s made, but can be stored covered at room temperature for up to 2 days.

Keywords: caramel apple cake, upside down cake, apple dessert, fall dessert, spiced cake, caramel topping

Find it online: https://dinewithdylan.com/caramel-apple-upside-down-cake-recipe/