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Caramel Apple Upside-Down Cake Recipe

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★★★★★

4.9 from 58 reviews

This Caramel Apple Upside-Down Cake is a delightful autumn-inspired dessert featuring tender apple slices caramelized atop a moist, spiced cake. With a buttery caramel topping and warm cinnamon and nutmeg flavors, this cake is perfect served warm alongside whipped cream or vanilla ice cream.

Ingredients

Scale

Caramel Topping

  • 3 tbsp unsalted butter
  • ½ cup brown sugar
  • 2–3 apples, peeled, cored, and sliced (Honeycrisp or Granny Smith)

Cake Batter

  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream or plain yogurt
  • ¼ cup milk

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a deep pie dish thoroughly to prevent sticking.
  2. Make the caramel topping: In a small saucepan over medium heat, melt 3 tablespoons of unsalted butter with ½ cup brown sugar. Stir continuously until the mixture becomes bubbly and smooth, about 2–3 minutes. Immediately pour this caramel mixture evenly into the bottom of the prepared pan. Arrange the peeled, cored, and sliced apples on top of the caramel in a circular pattern to create an attractive design.
  3. Prepare dry ingredients: In a medium bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg. This ensures even distribution of the leavening agents and spices.
  4. Make the cake batter: In a large bowl, cream together ½ cup softened unsalted butter, ½ cup brown sugar, and ¼ cup granulated sugar until the mixture is light and fluffy. Beat in 2 large eggs one at a time, ensuring each is fully incorporated. Add 1 teaspoon vanilla extract. Mix in ½ cup sour cream (or plain yogurt) and ¼ cup milk until smooth. Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing.
  5. Assemble and bake: Carefully spread the cake batter evenly over the arranged apples in the pan without disturbing the placement. Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Cool and invert: Once baked, allow the cake to cool in the pan for 10 to 15 minutes. Run a knife around the edges to loosen, then invert the cake onto a serving plate so the caramelized apples are on top.
  7. Serve: Serve the caramel apple upside-down cake warm, optionally accompanied by whipped cream or vanilla ice cream for extra indulgence.

Notes

  • Use tart apple varieties like Honeycrisp or Granny Smith for the best flavor contrast against the sweet caramel.
  • Ensure the cake pan is well greased to allow easy inversion after baking.
  • Sour cream can be substituted with plain yogurt for a slightly tangier flavor.
  • For added texture, sprinkle chopped nuts such as pecans or walnuts atop the caramel before laying the apples.
  • Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.

Keywords: caramel apple cake, upside-down cake, apple dessert, fall dessert, spiced cake, caramel topping

Find it online: https://servedbynora.com/caramel-apple-upside-down-cake-recipe/