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Caramel Apple Upside Down Cake Recipe

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4.1 from 5 reviews

A delightful Caramel Apple Upside Down Cake combining tender apple slices caramelized in buttery brown sugar topping with a moist, spiced cake. Perfect for fall or any cozy dessert craving, this cake is baked upside down and served with an irresistible caramel apple glaze.

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 ensure it is at the right temperature for baking the cake evenly.
  2. Prepare Topping: In a small saucepan over medium heat, combine the butter and brown sugar, whisking occasionally until the butter melts. Cook for 1 minute, whisking constantly, until 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.
  3. Arrange Apple Slices: Neatly arrange the peeled and sliced apples on top of the caramel mixture in overlapping layers. Place the pan in the refrigerator for a few minutes to set the topping while you prepare the cake batter.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
  5. Cream Butter and Sugars: Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened butter on high speed until creamy, about 1 minute. Add the granulated sugar and brown sugar, and beat on high until well combined and fluffy.
  6. Add Eggs and Vanilla: Scrape down the bowl sides and mix in eggs and vanilla extract on high speed until combined. Scrape the bowl as needed to ensure everything is mixed well.
  7. Incorporate Dry Ingredients and Milk: Slowly add the dry ingredients to the wet mixture on low speed. As the mixer runs, gradually pour in the milk. Beat on low speed just until combined, avoiding over-mixing. Whisk by hand if necessary to remove any lumps. The batter will be slightly thick.
  8. Pour Batter Over Topping: Remove the topping pan from the refrigerator and evenly spread the cake batter over the apple and caramel layer.
  9. Bake Cake: Bake in the preheated oven for 40–46 minutes. Halfway through baking, tent foil over the cake to prevent the top from over-browning. The cake is done when a toothpick inserted in the center comes out mostly clean, with a few moist crumbs acceptable.
  10. Cool and Invert: Remove the cake from the oven and let it cool on a wire rack for 15 minutes. Invert the cake onto a serving plate or cake stand. Some topping juices may seep out—that is normal. It's best to cool the cake completely at room temperature before slicing and serving to prevent messiness. Avoid refrigerating to speed cooling as it may affect texture.
  11. Store Leftovers: Cover leftover slices and store in the refrigerator for up to 3 days or freeze slices up to 3 months. Thaw frozen slices at room temperature. Avoid freezing the whole cake to preserve the topping arrangement.

Notes

  • Make sure to use a 2-inch deep pan to prevent overflow.
  • Keep the pan ungreased to allow the topping to stick properly and create the upside-down effect.
  • Use medium-sized apples like Fuji or Honeycrisp for best texture and sweetness.
  • Tenting the cake during baking prevents top over-browning while ensuring thorough cooking.
  • Do not refrigerate the cake to speed cooling, as it may become dense.
  • Freezing is best done with single slices rather than the whole cake.
  • Letting the batter rest briefly after mixing improves texture.

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