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Caramel Apple Upside Down Cake Recipe

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★★★★★

4.6 from 72 reviews

This Caramel Apple Upside Down Cake is a delightful dessert featuring tender apple slices layered under a luscious caramel topping, all baked together under a moist and spiced cinnamon cake. The caramel topping is prepared first and set in the pan, then covered with a cinnamon and nutmeg spiced batter before baking. Once inverted, the cake reveals a glossy, sweet apple caramel surface that’s perfect for fall gatherings or any time you crave a cozy, comforting 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, apple slices)

Cake Batter

  • 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

  1. Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the cake.
  2. Prepare the Topping: In a small saucepan over medium heat, combine the butter and brown sugar. Whisk occasionally until the butter melts, then whisk constantly for 1 minute as the mixture thickens. Remove from heat and whisk in the cinnamon and vanilla extract. Quickly pour this caramel mixture into an ungreased 9×2 inch pie dish or round cake pan and arrange the peeled, sliced apples neatly on top, overlapping if needed. Place the pan in the refrigerator for a few minutes to set the topping arrangement.
  3. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
  4. Cream Butter and Sugars: Using a stand or handheld mixer fitted with a paddle or whisk attachment, beat the room temperature butter on high speed until creamy, about 1 minute. Add both sugars and continue beating on high until well combined and fluffy, about another minute. Scrape the bowl as needed.
  5. Add Eggs and Vanilla: Beat in eggs and vanilla extract on high speed until fully combined, scraping down the sides and bottom of the bowl as necessary.
  6. Combine Wet and Dry Ingredients: Lower mixer speed to low, add dry ingredients gradually, then slowly pour in the milk as the mixer runs. Beat just until the batter is combined and smooth – do not over-mix. Whisk by hand if needed to remove lumps. The batter should be slightly thick.
  7. Assemble Cake: Remove the topping pan from the fridge and pour the cake batter evenly over the apple and caramel topping layer.
  8. Bake the Cake: Bake for 40–46 minutes at 350°F (177°C). About halfway through baking, tent foil loosely over the cake to prevent over-browning while allowing the cake to cook fully. The cake is done when a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs.
  9. Cool and Invert: Remove the cake from the oven and cool on a wire rack for 15 minutes. Carefully invert the cake onto a serving plate or cake stand. Note that some juices might drip over the sides, which is normal.
  10. Serve and Store: Serve warm if preferred, though slices may be messy. For cleaner slices, allow the cake to cool completely at room temperature before slicing. Do not refrigerate to cool as it can make the cake dense. Cover and store leftover slices in the refrigerator for up to 3 days or freeze slices up to 3 months. Avoid freezing the whole cake to preserve the topping arrangement.

Notes

  • Use a 9×2 inch (or similar depth) pan to prevent overflow during baking.
  • Ensure apples are peeled and sliced uniformly for even caramelization.
  • Allow the topping to chill briefly before adding batter to help maintain apple arrangement.
  • Do not over-mix batter to keep cake tender and moist.
  • Tent foil during baking to avoid over-browning the cake top.
  • Let the cake cool completely at room temperature before slicing for best results.
  • Storing the whole cake in the freezer is not recommended due to topping texture changes.

Keywords: Caramel apple cake, upside down cake, autumn dessert, apple dessert, caramel dessert, cinnamon cake

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