Description
This Caramel Apple Upside Down Cake is a delicious fall-inspired dessert featuring tender apple slices baked atop a moist cinnamon-spiced cake. The buttery caramel topping melds with the fruit for a rich, flavorful treat, perfect for gatherings or cozy evenings. The cake is baked upside down, giving it a beautiful glossy finish and ensuring every slice is infused with caramel sweetness.
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
- 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
- Preheat oven and prepare topping: Preheat your oven to 350°F (177°C). In a small saucepan over medium heat, combine 6 tablespoons unsalted butter and 1/2 cup packed brown sugar. Whisk occasionally until butter melts, then whisk constantly for 1 minute as the mixture thickens. Remove from heat and stir in 1/4 teaspoon ground cinnamon and 1/4 teaspoon vanilla extract. Pour this caramel mixture into an ungreased 9×2 inch pie dish or round cake pan. Arrange the peeled and sliced apples neatly over the topping, overlapping where necessary. Chill the pan in the refrigerator for a few minutes to set the arrangement.
- Mix dry ingredients: In a medium bowl, whisk together 1 and 1/2 cups all-purpose flour, 1 and 1/2 teaspoons baking powder, 1 and 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt. Set aside.
- Cream butter and sugars: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat 1/2 cup softened unsalted butter on high speed for about 1 minute until smooth and creamy. Add 1/2 cup granulated sugar and 1/2 cup packed brown sugar, and beat on high speed until well creamed, about another minute. Scrape down the bowl as needed.
- Add eggs and vanilla: Beat in 2 large room temperature eggs and 1 teaspoon vanilla extract on high speed until well combined, scraping down the bowl as necessary.
- Incorporate dry ingredients and milk: Reduce mixer speed to low. Slowly add the dry ingredients into the wet mixture. While mixing on low, gradually pour in 6 tablespoons whole milk. Mix just until all ingredients are combined, avoiding overmixing. Use a whisk by hand if needed to eliminate any lumps. The batter will be slightly thick.
- Assemble cake: Remove the pan with the chilled topping from the refrigerator. Pour the cake batter evenly over the apple and caramel topping, spreading gently to cover.
- Bake the cake: Place the pan in the preheated oven and bake for 40–46 minutes. Halfway through baking, tent a piece of foil over the top to prevent excessive browning. The cake is done when a toothpick inserted into 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. Carefully invert the cake onto a serving plate or cake stand so the caramel apple topping is on top. Some juices will run over the sides, which is normal.
- Serve and store: While the cake can be served warm, it slices more cleanly after cooling completely at room temperature. Do not refrigerate to speed cooling as it may affect texture. Store leftover slices covered in the refrigerator for up to 3 days or freeze portions for up to 3 months. The whole cake is not recommended for freezing due to the topping arrangement.
Notes
- Ensure the pan is approximately 2 inches deep to avoid overflow during baking.
- Chilling the topping after assembling helps keep the apple slices neatly arranged.
- Do not overmix the batter; overmixing can result in a dense cake.
- Tent foil during baking to prevent top from over-browning before the cake center is cooked through.
- Let the cake cool completely before slicing for cleaner pieces.
- Avoid refrigeration for cooling as it can make the cake too dense.
- Freezing is best done with slices rather than the whole cake to preserve the topping aesthetics.
Nutrition
- Serving Size: 1 slice (based on 10 servings)
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
