Description
This Caramel Apple Upside Down Cake is a moist, spiced cake featuring tender apple slices caramelized in a buttery brown sugar topping. Baked upside down, the cake offers a beautiful presentation with a rich caramel flavor accented by cinnamon and nutmeg. Perfect for autumn or any time you crave a cozy, comforting dessert.
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
- Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the cake.
- Prepare Topping: Combine butter and brown sugar in a small saucepan over medium heat. Whisk occasionally until butter melts, then cook for 1 minute, whisking constantly as the mixture thickens. Remove from heat and mix in cinnamon and vanilla extract. Pour this caramel mixture into an ungreased 9×2 inch pie dish or round cake pan, then neatly arrange the apple slices on top, overlapping slightly. Refrigerate for a few minutes to set the topping.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- Cream Butter and Sugars: Using a mixer with paddle or whisk attachment, beat softened butter on high speed until smooth and creamy (about 1 minute). Add granulated sugar and brown sugar, beat on high until combined (about 1 minute), scraping sides and bottom of bowl as needed.
- Add Eggs and Vanilla: Beat in eggs and vanilla extract on high speed until fully incorporated, scraping the bowl as necessary.
- Combine Wet and Dry Ingredients: With the mixer on low speed, add the dry ingredients alternating with the milk, pouring in the milk slowly while mixing. Beat only until combined to avoid over-mixing; whisk by hand if needed to eliminate lumps. The batter should be slightly thick.
- Assemble Cake: Remove the topping pan from the refrigerator and pour the cake batter evenly over the apple topping.
- Bake: Bake for 40–46 minutes. Halfway through, tent the cake with foil to prevent over-browning. The cake is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool and Invert: Remove from the oven and cool on a wire rack for 15 minutes. Invert the cake onto a serving plate or cake stand. Allow it to cool completely at room temperature before slicing.
- Store: Cover leftovers and refrigerate for up to 3 days or freeze slices for up to 3 months. Avoid freezing the entire cake to preserve the topping’s arrangement and texture.
Notes
- Make sure to use a 2-inch deep cake pan or pie dish to avoid overflow.
- Cooling the cake completely before slicing helps maintain cleaner slices.
- Do not refrigerate the cake to speed cooling as it may become dense.
- Freezing the whole cake is not recommended because the topping arrangement doesn’t thaw well; freeze slices instead.
- Using room temperature eggs, butter, and milk improves batter texture and mixing.
