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Caramel Apple Upside Down Cake Recipe

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★★★★★

4.7 from 87 reviews

This Caramel Apple Upside Down Cake is a deliciously moist and tender cake featuring a buttery caramelized topping layered with cinnamon-spiced apple slices baked underneath the cake batter. The sweet and fragrant combination of cinnamon, nutmeg, and vanilla with caramelized apples makes it an irresistible dessert perfect for fall or any cozy occasion.

Ingredients

Scale

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 Topping: In a small saucepan over medium heat, combine 6 tablespoons unsalted butter and 1/2 cup brown sugar. Whisk occasionally until butter melts, then whisk constantly for 1 minute as mixture thickens. Remove from heat and whisk in 1/4 teaspoon cinnamon and 1/4 teaspoon vanilla extract. Pour the caramel mixture into an ungreased 9×2 inch cake pan. Arrange the peeled and sliced apples neatly on top, overlapping slices as needed. Refrigerate the pan for a few minutes to set the topping arrangement.
  3. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
  4. Cream Butter and Sugars: Using a mixer fitted with a paddle or whisk attachment, beat 1/2 cup softened unsalted butter on high speed until smooth and creamy, about 1 minute. Add granulated sugar and brown sugar; beat on high speed until well combined and fluffy, about 1 minute. Scrape the sides and bottom of the bowl as needed.
  5. Add Eggs and Vanilla: Beat in the eggs and 1 teaspoon vanilla extract on high speed until combined, scraping the bowl as necessary.
  6. Combine Batter: Slowly add the dry ingredients to the wet mixture on low speed. While mixing at low speed, slowly pour in the milk. Beat just until combined, ensuring no lumps remain. Do not overmix; use a whisk if needed.
  7. Assemble Cake: Remove the pan with the caramel apple topping from the refrigerator. Pour and spread the cake batter evenly over the apples and caramel layer.
  8. Bake: Place the cake in the oven and bake for 40–46 minutes. About halfway through baking, tent a foil sheet over the top 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 the oven and cool on a wire rack for 15 minutes. Invert the slightly warm cake onto a serving plate or cake stand carefully. Some caramel juices may seep out, which is normal. For best slicing results, cool the cake completely at room temperature before serving. Avoid refrigeration for cooling as this may make the cake dense.
  10. Storage: Store leftover cake slices covered in the refrigerator for up to 3 days or freeze individual slices for up to 3 months. Thaw frozen slices at room temperature. Avoid freezing the entire cake to preserve the topping appearance.

Notes

  • Use a 9×2 inch deep cake pan or pie dish to prevent overflow of topping.
  • Apples should be peeled and sliced uniformly for even caramelization and appearance.
  • Refrigerating the topping before adding batter helps set the apple arrangement and caramel layer for a neat presentation.
  • Tent foil during baking to avoid over-browning the cake top while ensuring thorough baking.
  • Allow the cake to cool completely at room temperature before slicing to avoid messy pieces.
  • Do not refrigerate the whole cake for cooling as it can cause the texture to become dense.
  • Freezing whole cake is not recommended as the topping arrangement does not thaw well.

Keywords: caramel apple cake, upside down cake, apple dessert, fall dessert, caramel cake, cinnamon apple cake

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