Description
This classic Apple Upside-Down Cake combines tender, spiced apples with a rich caramel topping, all baked to golden perfection. Perfect for a cozy dessert, it features a buttery cake base studded with diced apples and topped with a luscious layer of caramelized apple slices infused with warm cinnamon and nutmeg flavors.
Ingredients
Scale
Topping
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2–3 medium apples, peeled, cored, and thinly sliced
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
- 1 medium apple, peeled and diced
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter, making sure to coat the sides to prevent sticking. Set the pan aside while preparing the topping.
- Make the caramel topping: In a small saucepan over medium heat, combine 1/4 cup unsalted butter and 1/2 cup packed brown sugar. Stir occasionally until the sugar fully dissolves and the mixture is smooth. Remove from heat and whisk in 1/4 teaspoon each of ground cinnamon and nutmeg to infuse warm spice flavors.
- Assemble the topping in the pan: Slowly pour the prepared caramel evenly into the greased cake pan. Then carefully arrange the thinly sliced apples over the caramel in an attractive layer. Refrigerate the pan and topping until you are ready to make the batter, ensuring the apples hold their shape.
- Combine dry cake ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg to evenly distribute the leavening and spices.
- Mix wet cake ingredients: In a large bowl, use an electric mixer on medium speed to beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed brown sugar until the mixture becomes light and fluffy, about 2 to 3 minutes. Reduce speed to low and add eggs one at a time, mixing well after each. Then blend in 1 teaspoon vanilla extract and 1/3 cup whole milk until combined.
- Combine dry and wet ingredients: Gently fold the dry ingredients into the wet batter just until no streaks of flour remain, being careful not to overmix. Fold in the diced medium apple to add moist apple pieces throughout the cake.
- Assemble the cake and bake: Pour the batter slowly over the apple slices and caramel in the pan, smoothing the surface into an even layer. Place the cake in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
- Cool and invert: Remove the cake from the oven and allow it to cool in the pan for 10 to 15 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a wire rack or serving plate to reveal the caramelized apple topping.
- Serve: Serve the apple upside-down cake warm or at room temperature. Enhance with a dollop of whipped cream and extra caramel sauce if desired for a decadent finish. Enjoy your comforting dessert!
Notes
- Use firm apples like Granny Smith or Honeycrisp for the best texture.
- Ensure the cake pan is well greased to easily release the caramelized topping.
- Do not overmix the batter to keep the cake tender.
- You can prepare the topping and assemble the apple slices ahead of time and refrigerate.
- Serving with whipped cream or vanilla ice cream pairs wonderfully with this cake.
