Description
This Apple Cinnamon Roll Upside Down Cake is a delightful fusion of classic cinnamon rolls and a moist upside-down cake topped with caramelized apples. Featuring layers of crescent dough swirled with cinnamon sugar and cream cheese filling, it’s baked to perfection with a rich buttery brown sugar glaze and tender apple slices on top. Perfect for breakfast or dessert, this cake offers warm flavors and a beautiful presentation that’s sure to impress.
Ingredients
Scale
For the Cinnamon Roll Dough and Filling
- 16 oz refrigerator crescent sheets (2 – 8 oz tubes)
- 2 Tbsp unsalted butter (melted but slightly cooled)
- 1/3 cup light brown sugar
- 2 tsp cinnamon
- 8 oz cream cheese
- 1/4 cup sugar
- 1 tsp vanilla extract
For the Caramel Apple Topping
- 3/4 cup unsalted butter
- 1 tsp salt
- 1 cup brown sugar
- 2 tsp light corn syrup
- 1/4 cup heavy cream
- 2-3 Gala apples (peeled and sliced into 1/4-inch slices)
Instructions
- Prepare the Cake Pan: Spray a cake pan generously with baking spray. Cut a piece of parchment paper to fit the bottom of the pan, spray the parchment too, and press it into the pan to secure. Set aside to prepare the topping.
- Make the Caramel Apple Topping: In a saucepan over medium heat, melt 3/4 cup butter. Add 1 teaspoon salt, 1 cup brown sugar, 2 teaspoons light corn syrup, and cook, stirring occasionally, until the sugar dissolves and the mixture is bubbly. Remove from heat and stir in 1/4 cup heavy cream. Pour the caramel sauce evenly into the prepared pan. Arrange the peeled and sliced Gala apples in a decorative pattern on top of the caramel sauce, covering the entire surface.
- Prepare the Cinnamon Roll Mixture: Unroll the crescent dough onto a lightly floured surface. Brush with 2 tablespoons melted butter. In a small bowl, mix 1/3 cup brown sugar with 2 teaspoons cinnamon. Sprinkle this mixture evenly over the dough. In another bowl, beat together 8 ounces cream cheese, 1/4 cup sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Assemble the Cake Layers: Spread the cream cheese mixture over the cinnamon-sugar dusted crescent dough evenly. Carefully roll the dough lengthwise into a tight log. With a sharp knife, cut the log into 1-inch thick slices. Arrange these slices cut side up over the apple layer in the cake pan, placing them snugly to cover the entire surface.
- Bake the Cake: Preheat the oven to 350°F (175°C). Bake the assembled cake for 75 minutes or until the cinnamon roll slices are golden brown and cooked through. The caramel should be bubbling and bubbly around the edges.
- Cool and Invert: Remove the cake from the oven and allow it to cool for about 15 minutes in the pan. Run a knife around the edges if needed, then place a serving plate over the pan and carefully invert the cake so the caramelized apple topping is on top. Peel off the parchment from the bottom.
- Serve: Slice and serve warm or at room temperature. This cake pairs beautifully with a cup of coffee or a scoop of vanilla ice cream.
Notes
- Ensure that the melted butter for brushing the dough is slightly cooled to avoid melting the cream cheese filling.
- Using Gala apples provides sweetness and holds shape well, but you can substitute with Fuji or Honeycrisp apples.
- For easier slicing, chill the rolled dough log in the refrigerator for 10 minutes before cutting.
- This cake is best enjoyed the same day but can be stored covered at room temperature for up to 2 days.
- Reheat slices gently in the microwave or oven before serving to refresh the caramel texture.
