Description
This Caramel Apple Upside Down Cake combines comforting autumn flavors with a show-stopping presentation. Invert the pan to reveal glistening, caramelized apples atop a golden, moist cake, offering visual delight and an explosion of comforting flavors. It’s an irresistible blend of sweet and tangy notes with a soft, yielding texture.
Ingredients
Scale
- 8 tablespoons (1 stick) unsalted butter, melted
- ½ cup packed light brown sugar
- 4–5 medium Granny Smith apples (about 2 pounds), peeled, cored, sliced ¼-inch thick
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 1 tablespoon fresh lemon juice
- 2 cups (240g) all-purpose flour, sifted
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup sour cream (or plain full-fat yogurt/buttermilk), room temperature
- ¼ cup whole milk, room temperature
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Pour melted butter into the pan, tilting to coat. Sprinkle brown sugar evenly over the butter.
- In a bowl, toss sliced apples with cinnamon, nutmeg (optional), and lemon juice until coated.
- Arrange spiced apple slices in a single layer over the brown sugar-butter mixture in the pan, overlapping slightly to cover the bottom.
- In a medium bowl, whisk together sifted all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream softened unsalted butter and granulated sugar with an electric mixer on medium-high speed for 3-5 minutes, until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla extract until just combined.
- With the mixer on low speed, alternately add the dry ingredient mixture and the sour cream/milk mixture to the creamed butter mixture, starting and ending with dry ingredients. Mix until just combined; do not overmix.
- Gently spoon and spread the cake batter evenly over the apple slices in the pan. Bake for approximately 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Place a large serving plate upside down directly on top of the cake pan. Holding the plate and pan firmly, swiftly flip them over. Let the pan sit inverted for another 5-10 minutes. Gently lift the cake pan straight up and away, then carefully peel off the parchment paper.
- Let the cake cool for at least another 30 minutes until it’s just warm to the touch for cleaner slices. Slice into wedges and serve on its own, or with vanilla bean ice cream, whipped cream, or extra caramel sauce.
Notes
- This cake can be stored covered at room temperature for up to 3 days.
- Serve warm or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Caramel Apple Upside Down Cake, Fall Dessert, Apple Cake