Description
A delightful Caramel Apple Upside Down Cake featuring tender, spiced apples layered over a rich caramel base, topped with a moist, cinnamon-infused cake. This classic dessert offers a perfect balance of sweet caramel and tart apple flavors, ideal for autumn or any special occasion.
Ingredients
Scale
Caramel Topping
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup brown sugar
- 2–3 apples, peeled, cored, and thinly sliced
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan thoroughly to prevent the cake from sticking during baking and inversion.
- Make Caramel Base: In a saucepan, melt 1/2 cup unsalted butter and 3/4 cup brown sugar over medium heat until the mixture is bubbly and smooth. Pour this caramel sauce evenly into the prepared cake pan. Arrange the peeled, cored, and thinly sliced apples on top of the caramel layer in an even layer.
- Prepare Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Set aside.
- Make Cake Batter: In a separate large bowl, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in 1 teaspoon vanilla extract. Mix in 1/2 cup sour cream followed by 1/4 cup milk until combined. Gradually fold the dry ingredient mixture into the wet ingredients until just incorporated, avoiding overmixing.
- Assemble and Bake: Pour the prepared batter evenly over the arranged apple slices in the cake pan. Place the pan in the preheated oven and bake for 40 to 45 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for about 10 minutes. While still warm, carefully invert the cake onto a serving plate to reveal the caramelized apples on top. Serve warm or at room temperature.
Notes
- For best results, use tart apples like Granny Smith or Honeycrisp to balance the sweetness.
- Make sure to grease the pan well to facilitate easy removal after baking.
- Allow the cake to cool slightly before inverting to prevent the caramel from running.
- This cake is delicious served with whipped cream or vanilla ice cream.
- Store any leftovers tightly covered in the refrigerator for up to 3 days.
