Description
A classic Caramel Apple Upside Down Cake with a buttery caramel topping and tender cinnamon-spiced apple slices baked beneath a fluffy cake. Perfect for fall gatherings or dessert lovers seeking a warm, comforting treat.
Ingredients
Scale
Topping
- 6 Tablespoons unsalted butter (85g)
- 1/2 cup packed light or dark brown sugar (100g)
- 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, 188–250g)
Cake
- 1 and 1/2 cups all-purpose flour (188g), 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 unsalted butter, softened to room temperature (113g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup packed light or dark brown sugar (100g)
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 6 Tablespoons whole milk, at room temperature (90ml)
Instructions
- Prepare the Topping: Preheat the oven to 350°F (177°C). In a small saucepan over medium heat, combine butter and brown sugar, whisking occasionally until butter melts. Continue whisking constantly for 1 minute until mixture thickens. Remove from heat and whisk in cinnamon and vanilla extract. Pour this mixture into an ungreased 9×2 inch pie dish or round cake pan. Arrange the apple slices neatly on top, overlapping as needed. Refrigerate the pan for a few minutes to set the topping arrangement.
- Prepare Dry Ingredients: In a bowl, whisk together all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- Make Cake Batter: Using a handheld or stand mixer with paddle or whisk attachment, beat the softened butter on high speed for about 1 minute until smooth and creamy. Add both sugars and beat on high until well combined, about 1 minute. Scrape down the sides and bottom of the bowl. Beat in eggs and vanilla extract on high until combined, scraping the bowl as needed. With mixer on low speed, slowly add dry ingredients alternated with milk, mixing just until combined. Avoid over-mixing. Whisk by hand to remove any lumps.
- Assemble and Bake: Remove topping from refrigerator and pour the cake batter evenly over the apple and caramel topping. Bake for 45 minutes, tenting foil on top halfway through baking to prevent over-browning. Test doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
- Cool and Serve: Remove cake from oven and cool on a wire rack for 15 minutes. Invert the cake onto a cake stand or serving plate carefully. Allow cake to cool completely at room temperature before slicing for less messy slices. Store leftovers covered in the refrigerator for up to 3 days or freeze slices individually for up to 3 months.
Notes
- You can refrigerate the topping for up to 1 day, covering it tightly if longer than 1 hour.
- For best presentation, avoid freezing the whole cake as the apple topping arrangement doesn’t thaw well.
- Wet and dry ingredients can be prepared separately a day ahead; bring wet ingredients to room temperature before mixing.
- Use Granny Smith, Fuji, or Honeycrisp apples for best baking results.
- Whole milk is recommended but lower fat or nondairy milk can be used as a substitute.
- Room temperature ingredients help achieve a smoother batter and better texture.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 85 mg
