Caramel Apple Upside-Down Cake
This caramel apple upside-down cake is the perfect dessert for fall!
Ingredients
Caramel apple layer:
- ¼ cup (56 grams) unsalted butter (56 grams)
- ½ cup (106 grams) packed light or dark brown sugar (106 grams)
- 2-3 (226 grams) medium apples , peeled and sliced ¼-inch thick (about 226 grams)
Cake layer:
- 1 ½ cup (180 grams) all-purpose flour (180 grams)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (113 grams) unsalted butter , softened to room temperature (113 grams)
- 1 cup (200 grams) granulated sugar (200 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup (75 grams) milk (75 grams)
Caramel sauce topping:
- 1 cup (213 grams) light or dark brown sugar (213 grams)
- ½ cup (113 grams) unsalted butter (113 grams)
- ¼ cup (56 grams) milk , whole milk (preferred) or 2% (56 grams)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Whipped cream or vanilla ice cream , for serving (optional)
Instructions
- Preheat oven to 350°F. Generously grease a round 9-inch baking pan (such as a cake pan) with a baking nonstick spray.
- In a small saucepan over medium heat, melt butter and brown sugar together for about 2 minutes, stirring until combined. Mixture will still be slightly grainy. Pour into prepared baking pan.
- Arrange apple slices on top of caramel so that they’re slightly overlapping each other.
- In a small bowl, combine flour, baking powder, salt and cinnamon. Set aside.
- With an electric mixer, beat butter and sugar on medium high speed until pale and creamy, about 3 minutes, scraping down the bowl as needed.
- Add the eggs one at a time, mixing after each. Mix in vanilla.
- Add flour mixture in 3 additions, alternating with the milk, and ending with the flour mixture. Mix until just combined.
- Pour batter over apple slices and gently spread it into an even layer.
- Bake cake until top is golden brown and center springs back when gently pressed, about 30-35 minutes.
- Let cake stand in the pan about 10 minutes. While cake is still warm, run a knife around the edges and invert it onto a plate or cake stand (If you wait till cake is cool, it may not come cleanly out of the pan).
- To make the caramel sauce, add the brown sugar, butter, and milk in a saucepan over medium heat. Bring to a boil and simmer for 3-4 minutes, stirring often, until caramel is smooth and thickened. Remove from heat and stir in vanilla extract and salt.
- Top cake with additional caramel sauce. I like to spread some on top of the whole cake to make it look more impressive, and add another spoonful over individual slices when serving.
Video
Notes
- To ensure the cake comes out from the pan cleanly, line the pan with a circle of parchment paper in addition to greasing it with nonstick baking spray.
- While this cake is lovely all by itself, if you'd like to make it more indulgent, add a scoop of vanilla ice cream or whipped cream to slices for serving.
Calories: 431kcal, Carbohydrates: 61g, Protein: 3g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 80mg, Sodium: 123mg, Potassium: 155mg, Fiber: 1g, Sugar: 47g, Vitamin A: 666IU, Vitamin C: 1mg, Calcium: 67mg, Iron: 1mg
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