Description
This Caramel Apple Upside Down Cake is a delightful dessert featuring tender apple slices caramelized in a buttery brown sugar topping, covered with a spiced, fluffy cinnamon and nutmeg cake. Perfect for autumn gatherings or a comforting homemade treat, this cake is baked to golden perfection and served upside down to showcase the luscious caramelized fruit atop.
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 and Prepare Topping: Preheat your oven to 350°F (177°C). In a small saucepan over medium heat, combine the butter and brown sugar. Whisk occasionally until the butter melts, then whisk constantly for one minute as the mixture thickens. Remove from heat and mix 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 peeled and sliced apples on top, overlapping slices as needed. Chill the pan in the refrigerator for a few minutes to set the topping before adding the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until evenly combined. Set this aside for later use.
- Make the Cake Batter: Using a stand or handheld mixer fitted with a paddle or whisk attachment, beat the softened butter on high speed until creamy, about one minute. Add granulated sugar and brown sugar; beat again on high speed until the mixture is light and fluffy, about one minute. Scrape down the bowl as needed. On high speed, add the eggs one at a time along with the vanilla extract, beating until fully incorporated. Scrape the bowl again. Gradually add the dry ingredients while mixing on low speed, slowly pouring in the milk as the mixer runs. Stop mixing once all ingredients are just combined to avoid over-mixing. Whisk by hand briefly if necessary to remove lumps. The batter will be slightly thick.
- Assemble and Bake: Retrieve the topping-pan from the refrigerator. Evenly pour and spread the cake batter over the chilled apple topping. Bake in the preheated oven for 40 to 46 minutes. Halfway through baking, tent a piece of foil over the cake to prevent the top from browning too much. The cake is done when a toothpick inserted in the center comes out mostly clean, with a few moist crumbs accepted.
- Cool and Invert: After baking, remove the cake from the oven and allow it to cool on a wire rack for 15 minutes. Carefully invert the cake onto a serving plate or cake stand. Some caramel juices may spill over the sides – this is normal and delicious. For clean slices, let the cake cool completely at room temperature before cutting. Avoid refrigerating to speed cooling, as it can make the cake dense.
- Storage: Cover leftover slices and store in the refrigerator for up to 3 days or freeze individual slices for up to 3 months. Thaw frozen slices at room temperature. It is not recommended to freeze the whole cake as the topping arrangement does not thaw well.
Notes
- Use a 9×2 inch deep cake pan or pie dish to prevent overflow and ensure proper layering.
- Allow the cake to cool completely before slicing for cleaner, less messy pieces.
- Do not refrigerate the whole cake to speed cooling; it can lead to a denser texture.
- Freezing individual slices is preferred over freezing the whole cake.
- Adjust cinnamon and spices according to taste for more or less warmth.
- Butter and eggs should be at room temperature for best mixing results.
Nutrition
- Serving Size: 1 slice (based on 10 servings)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg
