Description
A deliciously moist Caramel Apple Upside Down Cake featuring a rich caramel topping with tender spiced apple slices baked beneath a cinnamon and nutmeg infused cake. Perfect for fall or any cozy occasion, this cake combines buttery caramelized apples with a soft, flavorful batter for a show-stopping 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)
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
- Prepare the Topping: In a small saucepan over medium heat, combine 6 tablespoons of unsalted butter and 1/2 cup packed brown sugar. Whisk occasionally until the butter melts, then whisk constantly for 1 minute as the mixture thickens. Remove from heat, then whisk in 1/4 teaspoon ground cinnamon and 1/4 teaspoon vanilla extract. Pour this caramel mixture into an ungreased 9×2 inch pie dish or round cake pan, spreading evenly. Arrange the peeled and sliced apples neatly over the topping, overlapping as needed. Refrigerate the pan for a few minutes to set the topping arrangement.
- Mix Dry Ingredients: In a bowl, whisk together 1 and 1/2 cups all-purpose flour, 1 and 1/2 teaspoons baking powder, 1 and 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt. Set aside.
- Cream Butter and Sugars: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the 1/2 cup softened unsalted butter on high speed until smooth and creamy, about 1 minute. Add 1/2 cup granulated sugar and 1/2 cup packed brown sugar and beat on high speed until fully creamed together, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add Eggs and Vanilla: Beat in 2 large eggs and 1 teaspoon pure vanilla extract on high speed until combined, scraping down bowl as necessary to ensure even mixing.
- Combine Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Slowly pour in 6 tablespoons whole milk while mixing on low, beating just until all ingredients are combined. Avoid over-mixing to keep the batter slightly thick and smooth. Use a whisk by hand if needed to remove lumps.
- Assemble Cake: Remove the topping pan from the refrigerator. Pour and spread the cake batter evenly over the arranged apple topping.
- Bake: Bake the cake in a preheated 350°F (177°C) oven for 40 to 46 minutes. Halfway through baking, tent a sheet of foil over the cake to prevent the top from over-browning. The cake is done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool and Invert: Remove cake from oven and cool on a wire rack for 15 minutes. Carefully invert the cake onto a serving plate or cake stand. Juices may seep over the edges, which is normal. Allow the cake to cool completely at room temperature before slicing for best results.
- Storage: Cover leftover slices and store in the refrigerator for up to 3 days or freeze individual slices for up to 3 months. Thaw at room temperature before serving. Avoid refrigerating the whole cake for cooling as it may become dense, and the topping arrangement does not freeze well when whole.
Notes
- Use a 9×2 inch or similarly deep cake pan to prevent overflow of topping during baking.
- Allow the cake to cool completely before slicing for cleaner slices; serving warm will yield messy slices.
- Do not refrigerate the cake to speed cooling as it may cause a dense texture.
- The topping arrangement sets better with refrigeration before adding the batter.
- This cake can be frozen only as individual slices, not as a whole cake, due to the topping texture.
Nutrition
- Serving Size: 1 slice (based on 10 servings)
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg
