Description
This classic Apple Upside Down Cake features tender, cinnamon-spiced apples caramelized with brown sugar and butter atop a moist, flavorful cake. Perfect for cozy gatherings, this dessert combines the warmth of fall spices with a rich, buttery cake base.
Ingredients
Scale
Caramel Topping
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 2 large apples, peeled and sliced into 1/4 inch slices
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper to prevent sticking, and wrap the outside of the pan with foil to avoid any leaks from the caramel during baking.
- Create the Caramel Topping: In a small saucepan, melt 1/2 cup of unsalted butter over medium heat. Stir in 1/2 cup light brown sugar, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon vanilla extract until smooth and combined. Pour this caramel mixture evenly into the bottom of the prepared springform pan. Arrange the apple slices decoratively over the caramel layer.
- Make the Cake Batter: In a medium bowl, whisk together 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon kosher salt. In a separate large bowl, cream the softened 1/2 cup butter with 1/2 cup sugar and 1/2 cup light brown sugar until fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla extract. Alternately add the flour mixture and 1/4 cup milk, beginning and ending with the flour mixture, until just combined.
- Assemble and Bake: Carefully spread the batter over the arranged apples and caramel in the springform pan, smoothing the top evenly. Place the pan on a cookie sheet to catch any drips and bake in the preheated oven for about 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool for 10-15 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate so the apple and caramel topping are on top. Serve warm or at room temperature.
Notes
- Using a springform pan with foil wrapping prevents caramel leaks during baking.
- Ensure apples are sliced evenly for uniform caramelization.
- Allow the cake to cool slightly before inverting to avoid breaking the topping.
- This cake is delicious served with vanilla ice cream or whipped cream.
