Description
A warm, cozy Caramel Apple Upside Down Cake featuring a rich caramel topping with tender apple slices layered under a spiced, buttery cake. Perfect for fall gatherings or a comforting dessert, this American classic combines the sweetness of caramel and fruit with the fragrant spices of cinnamon and nutmeg.
Ingredients
Scale
For the Topping:
- 1/2 cup unsalted butter
- 3/4 cup brown sugar (packed)
- 2 medium apples (peeled, cored, and thinly sliced)
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and set it aside to be ready for the caramel topping.
- Make the Topping: In a small saucepan over medium heat, melt 1/2 cup unsalted butter. Stir in 3/4 cup packed brown sugar and cook for 2 to 3 minutes until the mixture becomes bubbly and smooth. Immediately pour the hot caramel mixture into the bottom of the prepared cake pan and spread it evenly. Arrange the peeled, cored, and thinly sliced apple pieces on top of the caramel in a spiral or overlapping pattern for an attractive design.
- Prepare the Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg to combine the spices and leavening with the flour.
- Cream Butter and Sugar: In a large mixing bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until the mixture is light and fluffy, indicating good aeration for a tender cake.
- Add Eggs and Vanilla: Beat in the 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in 1 teaspoon vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Add the dry ingredients into the butter mixture in three parts, alternating with 1/2 cup whole milk. Start with dry ingredients, then milk, dry, milk, and finish with dry. Mix each addition just until incorporated to avoid overmixing which could toughen the cake.
- Assemble and Bake: Pour the cake batter evenly over the apple and caramel layer in the pan. Gently smooth the top with a spatula for even baking. Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating doneness.
- Cool and Invert: Remove the cake from the oven and allow it to cool in the pan on a wire rack for 10 minutes. Then run a knife around the edges carefully to loosen it. Place a serving plate upside down over the pan, and carefully invert the cake onto the plate so the caramel apple topping is on top. Serve warm or at room temperature.
Notes
- Use firm apples like Honeycrisp or Granny Smith for the best texture and balanced tartness.
- For extra indulgence, serve the cake warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Make sure to not overmix the batter once the milk and flour are combined to maintain a tender crumb.
