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Caramel Apple Upside Down Cake

Indulge in Caramel Apple Upside Down Cake: Autumn's Best Treat

Indulge in this Caramel Apple Upside Down Cake, an easy yet indulgent fall dessert perfect for gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Caramel Layer
  • 1/4 cup Unsalted Butter Essential for creating a rich caramel flavor.
  • 1 cup Light Brown Sugar Melts beautifully to create sweetness.
Cake Batter
  • 3 large Apples Sweet varieties like Fuji or Honeycrisp recommended.
  • 1 cup Granulated Sugar Feel free to reduce for a less sweet treat.
  • 2 large Eggs Help bind the batter.
  • 1/2 cup Milk Substitute with almond or oat milk for dairy-free.
  • 1 1/2 cups All-Purpose Flour A gluten-free blend works well.
  • 1 1/2 teaspoons Baking Powder Ensures the cake rises perfectly.
  • 1 teaspoon Ground Cinnamon Adds fall spice.
  • 1/4 teaspoon Ground Nutmeg A little goes a long way.
  • 1/2 teaspoon Salt Balances sweetness.
  • 2 teaspoons Vanilla Extract Opt for pure vanilla for best flavor.
Optional Topping
  • Extra Caramel Sauce Drizzle more on top when serving.
  • Whipped Cream or Ice Cream Serve alongside for a delightful contrast.

Equipment

  • 9-inch round cake pan
  • medium saucepan
  • mixing bowl
  • electric mixer

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with unsalted butter.
  2. Melt 1/4 cup of unsalted butter in a medium saucepan, then stir in 1 cup of light brown sugar, a dash of cinnamon, and nutmeg until smooth.
  3. Pour the warm caramel into the prepared cake pan and arrange sliced apples over it.
Making the Batter
  1. Whisk together the flour, baking powder, and salt in a bowl.
  2. Cream together 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy.
  3. Add in the eggs one at a time and mix in 2 teaspoons vanilla extract.
  4. Gradually mix in the dry ingredients alternately with 1/2 cup milk until combined.
  5. Pour the batter over the apples in the pan, smoothing the top.
Baking and Serving
  1. Bake for 40–45 minutes until golden brown and a toothpick comes out clean.
  2. Allow to cool for about 10 minutes, then invert onto a serving platter.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 400IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. It can be frozen for up to 3 months.

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