Description
This Caramel Apple Upside Down Cake is a delightful dessert combining tender cake with a luscious caramel apple topping. Featuring warm spices like cinnamon and nutmeg, this cake boasts a rich buttery caramel base topped with perfectly arranged apple slices, baked to golden perfection. Ideal for fall or any apple-loving occasion, it’s sure to impress with its beautiful presentation and comforting flavors.
Ingredients
Scale
Topping
- 6 Tablespoons unsalted butter (85g)
- 1/2 cup packed light or dark brown sugar (100g)
- 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
- 1 and 1/2 cups all-purpose flour (188g, 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 unsalted butter, softened to room temperature (113g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup packed light or dark brown sugar (100g)
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 6 Tablespoons whole milk, at room temperature (90ml)
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the cake.
- Prepare Topping: In a small saucepan over medium heat, combine the butter and brown sugar. Whisk occasionally until the butter melts, then whisk constantly for 1 minute as the mixture thickens. Remove from heat and whisk in the cinnamon and vanilla extract. Pour this mixture into an ungreased 9×2 inch pie dish or round cake pan. Arrange the apple slices neatly on top, overlapping where necessary. Place the pan in the refrigerator for a few minutes to set the topping.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- Cream Butter and Sugars: Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add both granulated and brown sugars and beat on high speed until creamed together, about 1 minute. Scrape down the bowl as needed.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract on high speed until combined, scraping down the bowl as needed.
- Combine Batter: Turn the mixer to low speed, slowly add the dry ingredients, then gradually pour in the milk while mixing. Beat on low speed just until combined, ensuring no lumps remain, but do not over-mix.
- Assemble Cake: Remove the topping pan from the refrigerator. Pour and spread the cake batter evenly over the apple topping.
- Bake Cake: Bake for 46 minutes at 350°F (177°C). Halfway through baking, tent the cake loosely with foil to prevent over-browning. The cake is done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool and Invert: Remove cake from oven and cool on a wire rack for 15 minutes. Invert the cake onto a serving plate or stand carefully. Allow the cake to cool completely at room temperature before slicing for best texture and presentation.
- Store Leftovers: Cover leftover slices and store in the refrigerator for up to 3 days or freeze individual slices for up to 3 months. Thaw at room temperature before serving.
Notes
- Make ahead tip: The topping can be prepared and refrigerated up to 1 day in advance; cover it tightly if chilling for longer than 1 hour.
- It is best not to refrigerate the cake to speed cooling as it can become dense; cool at room temperature.
- For best results, use whole milk but you can substitute with lower fat or nondairy milk.
- Use apples suitable for baking such as Granny Smith, Fuji, or Honeycrisp for optimal flavor and texture.
- Room temperature ingredients help the batter mix evenly and create a tender cake crumb.
- Freezing the cake whole is not recommended as the topping arrangement does not thaw well, but individual slices freeze nicely.
Nutrition
- Serving Size: 1 slice (approx. 1/8th of cake)
- Calories: 350 kcal
- Sugar: thirty five grams
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
