Description
This Caramel Apple Upside-Down Cake combines the warm, rich flavors of caramelized brown sugar and tender apples with a moist, spiced cake base. Featuring a buttery caramel topping paired with cinnamon and nutmeg-spiced cake, this comforting dessert is perfect for fall or any time you crave a cozy treat. The apples caramelize beautifully on the bottom during baking, creating a luscious, sticky topping when inverted.
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
- 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 ensure easy removal of the cake later.
- Make the Caramel Topping: In a small saucepan, melt 3 tablespoons of unsalted butter with ½ cup brown sugar over medium heat. Stir gently until the mixture is bubbly and smooth, about 2-3 minutes. Pour this caramel 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 cover the surface attractively.
- 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. Set aside.
- Cream Butter and Sugars: In a separate large bowl, cream together ½ cup softened unsalted butter, ½ cup brown sugar, and ¼ cup granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
- Add Eggs and Vanilla: Beat in 2 large eggs one at a time, followed by 1 teaspoon vanilla extract, mixing well after each addition.
- Incorporate Wet Ingredients: Mix in ½ cup sour cream (or plain yogurt) and ¼ cup milk until just combined, creating a smooth batter.
- Combine Dry and Wet Mixtures: Gradually fold the dry ingredient mixture into the wet batter until just incorporated. Be careful not to overmix to keep the cake light and tender.
- Assemble and Bake: Gently spread the cake batter evenly over the arranged apple slices and caramel in the pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Remove the cake from the oven and allow it to cool in the pan for 10 to 15 minutes. Then carefully invert the cake onto a serving plate so the apple caramel topping is on top.
- Serve: Serve the cake warm, optionally with whipped cream or vanilla ice cream for extra indulgence.
Notes
- Use tart apples like Granny Smith or Honeycrisp for a balanced sweetness and firm texture.
- Ensure your pan is well-greased to prevent sticking when inverting the cake.
- Sour cream or plain yogurt adds moisture and tang; you can substitute for buttermilk if preferred.
- Do not overmix the batter to maintain a light cake texture.
- Serve the cake warm for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: caramel apple cake, upside-down cake, apple dessert, fall cake, spiced cake, caramel dessert
