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Caramel Apple Upside Down Cake Recipe

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4.1 from 2 reviews

This Caramel Apple Upside Down Cake is a moist and flavorful dessert featuring tender apple slices nestled under a rich caramel topping. Spiced with cinnamon and nutmeg, this classic cake combines a buttery brown sugar glaze with a light, fluffy cake batter, baked to golden perfection. Perfect for autumn gatherings or any time you crave a cozy, homemade treat.

Ingredients

Topping

  • 6 Tablespoons (85g) unsalted butter
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon pure vanilla extract
  • 2 medium apples, peeled and sliced into 1/4-inch slices (1.5–2 cups, or 188–250g, apple slices)

Cake Batter

  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 6 Tablespoons (90ml) whole milk, at room temperature

Instructions

  1. Preheat Oven. Preheat your oven to 350°F (177°C) to prepare for baking the cake.
  2. Prepare the Topping. In a small saucepan over medium heat, combine 6 tablespoons of unsalted butter and 1/2 cup of packed brown sugar. Whisk occasionally until the butter has melted, then whisk constantly for another minute as the mixture thickens. Remove from heat and stir in 1/4 teaspoon cinnamon and 1/4 teaspoon vanilla extract. Pour this mixture into an ungreased 9×2 inch pie dish or cake pan. Arrange the peeled and sliced apples evenly on top, overlapping as needed. Refrigerate the pan for a few minutes to set the topping arrangement.
  3. Mix Dry Ingredients. In a bowl, whisk together 1 and 1/2 cups all-purpose flour, 1 and 1/2 teaspoons baking powder, 1 and 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt. Set aside.
  4. Cream Butter and Sugars. Using a mixer with a paddle or whisk attachment, beat 1/2 cup softened unsalted butter on high speed until smooth and creamy, about 1 minute. Add 1/2 cup granulated sugar and 1/2 cup packed brown sugar, beating on high speed until fully combined and fluffy, about 1 minute. Scrape down bowl sides as needed.
  5. Add Eggs and Vanilla. Beat in 2 large eggs and 1 teaspoon vanilla extract on high speed until well incorporated. Scrape down the bowl again to ensure even mixing.
  6. Combine Wet and Dry Ingredients. Slowly add the dry ingredient mixture to the wet ingredients on low mixer speed. While mixing, gradually pour 6 tablespoons whole milk. Mix just until all ingredients are combined and batter is slightly thick. Use a whisk by hand if needed to remove any lumps, but avoid overmixing.
  7. Assemble the Cake. Remove the topping from the refrigerator and pour the cake batter evenly over the apple and caramel topping, spreading gently to cover.
  8. Bake the Cake. Bake for 40 to 46 minutes. Halfway through baking, tent the top with foil to prevent over-browning. The cake is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  9. Cool and Invert. Remove the cake from oven and cool on a wire rack for 15 minutes. Carefully invert the cake onto a serving plate or cake stand. Allow the cake to cool completely at room temperature before slicing to avoid messy slices. Do not refrigerate to speed cooling as this affects texture negatively.
  10. Storage. Store leftover slices covered in the refrigerator for up to 3 days or freeze slices for up to 3 months. Thaw frozen slices at room temperature. Avoid freezing the cake whole because the caramel apple topping does not thaw well.

Notes

  • Use a pan that is 2 inches deep to prevent overflow during baking.
  • Cooling the cake completely before slicing ensures cleaner slices and better texture.
  • Tenting foil halfway through baking prevents the cake from over-browning.
  • Do not refrigerate the whole cake to cool it faster as this can cause the cake to become dense.
  • Freezing individual slices rather than the entire cake preserves the topping's appearance and texture better.
  • Room temperature eggs and milk help achieve a smooth batter and even baking.

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