Description
Delight in the warm, comforting flavors of this Caramel Apple Upside Down Cake, featuring tender apple slices baked under a rich caramel and cinnamon topping. Perfect for fall or any time you crave a cozy, sweet treat, this cake boasts a moist, spiced crumb made with cinnamon and nutmeg, topped with buttery caramelized apples that create a stunning presentation when inverted.
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)
Cake Batter:
- 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 butter and brown sugar. Whisk occasionally until the butter melts, then whisk constantly for 1 minute as the mixture thickens. Remove from heat and whisk in the cinnamon and vanilla extract. Pour this caramel mixture into an ungreased 9×2 inch pie dish or round cake pan. Neatly arrange the apple slices on top, overlapping if needed. Chill the pan in the refrigerator for a few minutes to set the topping arrangement.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- Make Cake Batter: Using a stand or handheld mixer with a paddle or whisk attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high until creamed, another minute. Scrape down the bowl. Beat in eggs and vanilla on high speed until combined, scraping the bowl again. Gradually add dry ingredients at low speed, then slowly pour in milk while mixing on low. Mix until just combined without over-mixing; whisk by hand if necessary to eliminate lumps.
- Assemble Cake: Remove the topping pan from the refrigerator. Pour and spread the cake batter evenly over the apple topping.
- Bake: Bake for 40–46 minutes. Halfway through baking, tent a piece of aluminum foil over the cake to prevent over-browning. Check doneness by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs.
- Cool and Invert: Remove cake from oven and cool on a wire rack for 15 minutes. Invert the cake gently onto a serving plate or cake stand. Some topping juices may spill over, which is normal.
- Serve: For best results, allow the cake to cool completely at room temperature before slicing and serving, which yields cleaner slices. The cake can be served warm but will be messier.
- Storage: Cover leftover slices and store in the refrigerator for up to 3 days or freeze slices individually for up to 3 months. Avoid freezing the whole cake to preserve the topping’s appearance. Thaw frozen slices at room temperature before serving.
Notes
- Ensure the cake pan is about 2 inches deep to prevent overflow.
- Chilling the caramel apple topping before adding batter helps it set and maintain arrangement.
- Do not over-mix the batter to avoid a dense cake texture.
- Tenting with foil during baking prevents the top from burning while allowing the center to cook properly.
- Allow the cake to cool completely for best slicing results; avoid refrigeration to hasten cooling as it may alter texture.
- Freeze leftover slices rather than the whole cake to keep the topping intact.
