Description
This delicious Caramel Apple Upside Down Cake features a buttery caramel topping with spiced apples, layered beneath a cinnamon and nutmeg-infused cake. Perfectly moist and fragrant, this dessert is ideal for fall or any cozy occasion.
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: Preheat your oven to 350°F (177°C) to prepare for baking the cake.
- Prepare Topping: In a small saucepan over medium heat, combine 6 tablespoons unsalted butter and 1/2 cup brown sugar. Whisk occasionally until butter melts, then whisk constantly for 1 minute as it thickens. Remove from heat and whisk in 1/4 teaspoon cinnamon and 1/4 teaspoon vanilla extract. Pour this mixture into an ungreased 9×2 inch pie dish or round cake pan. Arrange peeled and sliced apples neatly on top, overlapping as needed. Place pan in the refrigerator for a few minutes to set the topping.
- Mix Dry Ingredients: Whisk together the 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 with 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 brown sugar and beat on high speed until creamed together, about 1 minute. Scrape the bowl sides and bottom as needed.
- Add Eggs and Vanilla: Beat in 2 large eggs and 1 teaspoon vanilla extract on high speed until fully combined, scraping the bowl as necessary.
- Combine Wet and Dry Ingredients: Turn the mixer to low speed and slowly pour the dry ingredients into the wet mixture. As it mixes on low, slowly add 6 tablespoons whole milk. Beat just until combined, ensuring no lumps remain. You may whisk by hand to smooth the batter. The batter will be slightly thick.
- Assemble Cake: Remove the topping pan from the refrigerator. Pour and spread the cake batter evenly over the apple topping layer.
- Bake: Bake for 46 minutes total. At halfway through baking, tent the cake with foil to prevent over-browning of the top while allowing the center to fully cook. The cake is done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool and Invert: Remove from oven and cool on a wire rack for 15 minutes. Carefully invert the cake onto a serving plate or cake stand. Some topping juices may seep out, which is normal. Allow cake to cool completely at room temperature before slicing and serving for best texture. Do not refrigerate to speed cooling as it may result in a dense texture.
- Storage: Cover leftover slices and store in the refrigerator for up to 3 days or freeze slices for up to 3 months. Thaw frozen slices at room temperature before serving.
Notes
- You can refrigerate the topping for up to 1 day. Cover tightly if refrigerating longer than 1 hour.
- For best presentation, avoid freezing the whole cake as the topping arrangement will not thaw nicely.
- You can prepare the cake batter’s wet and dry ingredients separately up to 1 day ahead; let wet ingredients come to room temperature before mixing.
- Use your preferred apple variety such as Granny Smith, Fuji, or Honeycrisp for ideal baking results.
- Whole milk is recommended but lower fat or nondairy milk substitutions are acceptable.
- Ensure all refrigerated ingredients are at room temperature to achieve proper batter consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg
