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Caramel Apple Upside-Down Cake

Caramel Apple Upside-Down Cake

This Caramel Apple Upside-Down Cake blends caramel and apples for a cozy fall treat.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caramel
  • 3 tbsp Unsalted Butter Perfect for caramelizing apples; you can use salted butter if you love a touch of savory flavor.
  • ½ cup Brown Sugar Adds sweetness and enhances the caramel flavor.
For the Apples
  • 2-3 Apples Peeled, cored, and sliced; Honeycrisp and Granny Smith are recommended.
For the Cake
  • 1½ cups All-Purpose Flour The backbone of the cake, providing structure.
  • 1½ tsp Baking Powder Leavening agent for cake rise.
  • ½ tsp Baking Soda Works with acidic elements for fluffiness.
  • ½ tsp Salt Enhances sweetness and flavor.
  • 1 tsp Cinnamon Warm spice essential for fall desserts.
  • ¼ tsp Nutmeg Adds warmth and depth of flavor.
  • ½ cup Unsalted Butter Softened, contributes richness to batter.
  • ¼ cup Granulated Sugar Adds sweetness; consider coconut sugar for deeper flavor.
  • 2 Large Eggs Provide moisture and structure.
  • 1 tsp Vanilla Extract Enhances all flavors.
  • ½ cup Sour Cream or Plain Yogurt Adds moisture and tang.
  • ¼ cup Milk Adds necessary liquid; substitute with non-dairy if preferred.

Equipment

  • 9-inch round cake pan
  • Medium saucepan
  • Large mixing bowl
  • Hand Mixer

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray.
  2. Melt 3 tablespoons of unsalted butter and ½ cup of brown sugar over medium heat until bubbly. Pour into the cake pan and arrange sliced apples on top.
  3. Whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl.
  4. Cream together ½ cup of softened unsalted butter and ¼ cup of granulated sugar until fluffy. Add 2 eggs and 1 teaspoon of vanilla extract, mixing until combined.
  5. Add ½ cup of sour cream and ¼ cup of milk to the mixture and blend until smooth.
  6. Fold the dry ingredients into the wet mixture until just combined with small lumps remaining.
  7. Spread the batter over the arranged apples. Bake for 40-45 minutes, until golden and a toothpick comes clean.
  8. Cool cake in the pan for 10-15 minutes. Carefully run a knife around the edges, invert onto a serving plate, and release the cake.
  9. Allow the cake to cool before serving. Pair with whipped cream or vanilla ice cream if desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 65mgSodium: 160mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure to grease the pan well to prevent sticking. Monitor baking time to achieve perfect texture and flavor.

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