Description
A delightful caramel apple upside down cake featuring a luscious caramel layer topped with tender baked apples and a moist vanilla-flavored cake. Perfect for a cozy dessert or special occasion, this cake combines the rich flavors of brown sugar caramel and fresh apples in an easy-to-make, crowd-pleasing treat.
Ingredients
Scale
Caramel Layer
- 1/4 cup unsalted butter
- 3/4 cup brown sugar
- 2 to 3 medium apples, peeled and thinly sliced
Cake Batter
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper to prevent sticking.
- Make Caramel Layer: Melt 1/4 cup of unsalted butter in a saucepan over medium heat. Stir in the brown sugar and cook until the mixture becomes bubbly and caramel-like. Immediately pour this caramel mixture evenly into the prepared cake pan.
- Arrange Apples: Neatly arrange the thinly sliced peeled apples on top of the caramel layer in the cake pan, covering the surface evenly.
- Cream Butter and Sugar: In a mixing bowl, cream together the remaining 1/4 cup unsalted butter and 1/2 cup granulated sugar until the mixture is light and fluffy. This helps incorporate air for a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to distribute the leavening and seasoning evenly.
- Mix Batter: Alternately add the dry ingredient mixture and whole milk to the creamed butter mixture, starting and ending with the dry ingredients. Mix gently until just combined without overmixing to maintain cake tenderness.
- Bake the Cake: Pour the batter carefully over the arranged apples in the cake pan, spreading it evenly. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for 5 to 10 minutes. Then carefully invert the cake onto a serving plate so the caramel and apples are on top, creating the classic upside-down effect.
Notes
- Use tart apples like Granny Smith for a perfect balance of sweetness and tartness.
- Ensure apples are sliced uniformly for even baking.
- Allow cake to cool slightly before inverting to prevent the caramel from sticking or running.
- Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
- Line the pan with parchment paper for easy removal and cleaner presentation.
