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Caramel Apple Upside Down Cake Recipe

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★★★★★

4.7 from 122 reviews

This Caramel Apple Upside Down Cake is a comforting and delicious dessert featuring a buttery caramelized apple topping paired with a spiced, tender cake. The upside-down presentation showcases beautifully arranged apple slices glazed with cinnamon-infused caramel, baked to perfection with warm spices like cinnamon and nutmeg. Ideal for autumn or any time you crave a sweet, fruity treat with a gooey texture and flavorful crumb.

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 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

  1. Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the cake.
  2. 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 ground cinnamon and vanilla extract. Pour this caramel mixture into an ungreased 9×2 inch pie dish or round cake pan. Neatly arrange the peeled and sliced apples on top, overlapping as needed. Refrigerate the pan for a few minutes to set the topping.
  3. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
  4. Cream Butter and Sugars: Using a handheld or stand mixer with paddle or whisk attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add granulated and brown sugars, continue beating on high speed until well creamed, about another minute. Scrape down the bowl sides and bottom as needed.
  5. Add Eggs and Vanilla: With mixer on high, beat in eggs one at a time along with vanilla extract until fully incorporated. Scrape down the bowl again as needed.
  6. Combine Wet and Dry: Reduce mixer speed to low and gradually add the dry ingredients. While mixing, slowly pour in the whole milk. Beat just until combined; do not overmix. If needed, whisk by hand to ensure the batter is lump-free. The batter will be slightly thick.
  7. Pour Batter Over Topping: Remove the caramel apple topping from the refrigerator and pour the cake batter evenly over the apples, spreading gently to cover completely.
  8. Bake: Bake the cake for 40–46 minutes. Halfway through the bake time, tent a piece of foil over the cake to prevent over-browning on top. The cake is done when a toothpick inserted near the center comes out mostly clean with a few moist crumbs. Note that the cake may rise and stick to the foil; this is normal.
  9. Cool and Invert: Remove the cake from the oven and allow it to cool on a wire rack for 15 minutes. Then carefully invert the cake onto a serving plate or cake stand. Some caramel juices may drip over the edges, which is expected.
  10. Serve: Serve the cake warm for a gooey texture, but expect messy slices. For cleaner slices, let the cake cool completely at room temperature before cutting. Avoid refrigerating the cake to cool as it may become dense.
  11. 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. It’s not recommended to freeze the whole cake due to topping arrangement deterioration.

Notes

  • For best results, use a pie dish or a cake pan that is approximately 2 inches deep to avoid overflow.
  • Ensure butter and eggs are at room temperature for smoother batter.
  • Do not overmix the batter to keep the cake tender and moist.
  • Cooling the cake completely before slicing improves slice appearance and texture.
  • Avoid refrigerating the whole cake to speed cooling, as it can thicken the texture undesirably.
  • Freezing individual slices works better than freezing the whole cake due to caramel topping consistency.
  • You can substitute apples with other firm fruits like pears if desired.

Keywords: Caramel apple cake, upside down cake, apple dessert, autumn dessert, caramel dessert, spiced cake

Find it online: https://thefoodrecipe.com/caramel-apple-upside-down-cake-recipe/