Description
This Caramel Apple Upside Down Cake is autumn’s sweetest indulgence, combining tender spiced cake with luscious caramelized apples baked to perfection. Featuring a rich caramel base topped with buttery apple slices and a fluffy cinnamon-spiced cake, it’s an irresistible dessert perfect for cozy fall gatherings.
Ingredients
Scale
Caramel Base and Apples
- 1/4 cup butter (for caramel)
- 1 cup brown sugar (dark brown sugar recommended)
- 2 cups apples (Granny Smith or Honeycrisp, sliced)
Cake Batter
- 1/2 cup butter (softened; substitute with margarine for dairy-free)
- 1/2 cup granulated sugar (can be replaced with coconut sugar)
- 1 cup brown sugar (dark brown sugar adds deeper flavor)
- 1 cup all-purpose flour (can use gluten-free baking mix)
- 2 large eggs (can substitute with 1/4 cup applesauce each)
- 1 teaspoon cinnamon (can add nutmeg or cardamom)
- 1 teaspoon vanilla extract (increase for richer flavor)
- 1 teaspoon baking powder
Instructions
- Preparation: Gather all ingredients and preheat your oven to 350°F (175°C). Grease a non-stick pan appropriately for baking.
- Make the Caramel: Melt 1/4 cup of butter in a non-stick pan over medium heat. Add 1 cup of brown sugar, stirring continuously until it dissolves completely, forming a smooth caramel base.
- Arrange Apples: Carefully arrange the sliced apples in the caramel in the pan, slightly overlapping the slices to create a visually appealing pattern.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat 1/2 cup of softened butter with 1/2 cup granulated sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Eggs and Flavor: Beat in 2 eggs one at a time, followed by 1 teaspoon of vanilla extract. Mix until combined and smooth.
- Mix Dry Ingredients: Gradually add 1 cup of all-purpose flour, 1 teaspoon cinnamon, and 1 teaspoon baking powder to the wet mixture. Stir gently until the batter is just combined and smooth but avoid overmixing to keep the cake tender.
- Pour Batter Over Apples: Carefully pour the cake batter evenly over the arranged apples and caramel in the pan. Smooth the top with a spatula for an even layer.
- Bake the Cake: Place the pan in the preheated oven and bake for 40-45 minutes until the cake is lightly golden on top and a toothpick inserted into the center comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for about 15 minutes to let the caramel set slightly. Then, place a serving plate over the pan and invert the cake onto the plate to reveal the caramelized apple topping.
Notes
- For a dairy-free version, substitute butter with margarine or your preferred plant-based butter.
- Dark brown sugar enhances the depth of the caramel and cake flavor, but light brown sugar can be used as a substitute.
- To make the cake gluten-free, replace all-purpose flour with a gluten-free baking mix.
- For egg substitutes, use 1/4 cup of applesauce per egg to keep the cake moist and flavorful.
- Ensure apples are sliced evenly for consistent caramelization and an attractive pattern when inverted.
- Allow the cake to cool slightly before inverting to avoid burns and to help the caramel set.
