Description
Create a magical Caramel Apple Upside Down Cake, a simple yet stunning dessert with a glossy, golden topping of caramelized apples. This cake is buttery, spiced, and features real apples in a quick caramel sauce, offering a rustic elegance perfect for fall.
Ingredients
- For the Caramel Apple Topping:
- 3 tablespoons unsalted butter
- ½ cup packed brown sugar
- 2–3 apples, peeled, cored, and sliced (such as Honeycrisp, Granny Smith, or a mix)
- For the Spiced Cake Batter:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
- ¼ cup milk (whole milk preferred)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or oven-safe skillet well. Line the bottom with parchment paper for extra protection.
- Make the caramel topping: Melt 3 tablespoons butter and ½ cup brown sugar in a saucepan over medium heat. Stir for 2–3 minutes until bubbly and smooth.
- Pour the caramel mixture into the prepared pan and tilt to spread evenly.
- Arrange the sliced apples over the caramel layer.
- Mix dry ingredients: Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- Cream butter and sugars: Beat ½ cup softened butter with the brown and granulated sugars in a large bowl until light and fluffy.
- Add wet ingredients: Beat in eggs one at a time, then vanilla, sour cream, and milk.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
- Assemble the cake: Spoon the batter over the apples and gently smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and flip: Let the cake cool in the pan for 10–15 minutes. Place a serving plate over the pan and carefully flip the cake onto the plate. Lift the pan away to reveal the caramel apple top.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- A drizzle of caramel or a splash of cream enhances the flavor.
- Optional variations include adding bourbon to the caramel, using pears instead of apples, or adding nuts to the caramel layer.
- Store at room temperature for up to 2 days or refrigerate for 4–5 days. Reheat slices in the microwave.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 350-400 kcal
- Sugar: Approximately 30-40g
- Sodium: Approximately 200-250mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 8-10g
- Unsaturated Fat: Approximately 7-10g
- Trans Fat: 0g
- Carbohydrates: Approximately 50-60g
- Fiber: Approximately 2-3g
- Protein: Approximately 4-5g
- Cholesterol: Approximately 70-80mg
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