Caramel Apple Upside Down Cake

Caramel Apple Upside Down Cake. Tender spiced cake with a gooey caramel apple topping.

Caramel Apple Upside Down Cake

I love apple season! It’s one of my favorite times of the year! I made this Caramel Apple Upside Down Cake with farm fresh apples I picked at a local orchard.

The cake is perfectly moist with a hint of spice. Layered on top is a quick caramel sauce and apple slices.

OUR LATEST RECIPES

If you don’t have apples you can always substitute whatever fruit you have on hand! Peaches would be amazing in this!

Serve warm with a big scoop of ice cream & enjoy!!

To serve leftovers reheat in the microwave for a couple of seconds and serve immediately!

Caramel Apple Upside Down Cake

Caramel Apple Upside Down Cake. Tender spiced cake with a gooey caramel apple topping.

Ingredients

  • ¼ cup unsalted butter
  • ⅔ cup light brown sugar
  • ½ teaspoon ground cinnamon
  • 2 medium apples, peeled, cut into slices
  • 1⅓ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup light brown sugar
  • 1 large egg
  • 1 egg yolk
  • ½ teaspoon vanilla
  • ¼ cup milk

Instructions

  1. Preheat oven to 325 degrees. Grease an 8 x 8 or 9 x9 inch pan with nonstick spray.
  2. In a medium saucepan melt ¼ cup butter and ⅔ cup brown sugar. Bring to a boil then remove from heat. Stir in ½ teaspoon cinnamon.
  3. Pour the caramel sauce into the bottom of the prepared pan. Layer with apple slices.
  4. In a medium bowl combine flour, baking powder, cinnamon and salt. Set aside.
  5. Add butter and brown sugar to an electric stand mixer with the paddle attachment. Beat until creamy and smooth, scraping the bowl occasionally.
  6. One at a time add the eggs and mix to combine.
  7. Add in the vanilla.
  8. With the mixer on low add the dry ingredients alternately with the milk, beating after each addition until the batter is smooth. (Make sure not to overmix)
  9. Pour the batter on top of the apples spreading in an even layer with a spatula.
  10. Bake for 50 minutes or until toothpick inserted in center comes out mostly clean.
  11. Allow the cake to cool on a cooling rack for 15 minutes then transfer to a serving plate turning the cake over upside down to loosen the can.
  12. Serve immediately and enjoy!

Notes

Adapted from Betty Crocker
Only Eats

SaveSave

SaveSaveSaveSave

SaveSave

SaveSaveSaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Categorized:

Leave a Comment

Rate this recipe:  

Comments

  • Grace Yahnke

    In the oven now. Can it be made the day before and not heated up. Does it need to be refrigerated? Can’t wait to try it.