Description
This classic Apple Upside Down Cake combines tender spiced apple slices caramelized to perfection with a moist and fluffy cinnamon and nutmeg infused cake. The warm caramel topping paired with the fragrant fruit makes for a delightful dessert perfect for any occasion.
Ingredients
Units
Scale
Apples
- 1 apple
- 1/2 tsp cinnamon powder
- 1/4 tsp nutmeg
Caramel
- 1 cup granulated sugar (200 grams)
- 1 tbsp corn syrup, or glucose
- 1/4 cup water (60 ml)
Cake Batter
- 1 1/2 cup all-purpose flour (191 grams)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon powder
- 1/2 tsp nutmeg
- 3/4 cup unsalted butter, room temperature (170 grams)
- 1 cup granulated sugar (200 grams)
- 3 large eggs
- 1/2 tbsp vanilla extract
- 1/3 cup buttermilk (78 ml)
Instructions
- Prepare Apples: Peel the apple and slice into 1/4 inch thick slices. Sprinkle cinnamon and nutmeg over the apple slices and gently stir to coat them evenly. Set aside.
- Prepare Cake Pan: Use a 9-inch cake pan. Grease the bottom and sides with oil. Place a circle of parchment paper on the pan bottom and grease it as well to prevent caramel sticking. Arrange the spiced apple slices evenly on the bottom in a circular pattern.
- Make Caramel: Place the cake pan nearby for quick access. In a clean stainless steel saucepan (no residues or grease), combine sugar, water, and corn syrup. Stir gently to mix, avoiding sugar crystals on the pan sides. Brush sides with water to remove any sugar crystals. Place over medium-high heat and allow to boil without stirring or shaking. Watch as sugar melts into clear syrup with bubbling, then slows and turns light golden. Swirl pan gently once or twice as it darkens. Immediately remove from heat and pour caramel over the arranged apples. Set aside to cool slightly.
- Preheat Oven and Mix Dry Ingredients: Preheat oven to 350ºF (175ºC). In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Cream Butter and Sugar: Using an electric mixer at medium speed, beat butter for 1 minute. Add sugar and beat for another minute until light and fluffy, scraping the bowl occasionally.
- Add Eggs and Vanilla: Add eggs one at a time, mixing to incorporate each before adding the next. Mix in vanilla extract.
- Combine Batter: Add half of the dry ingredients to the butter mixture on low speed. Pour in buttermilk and mix until incorporated. Add remaining dry ingredients and mix on low or fold with a spatula gently to avoid overmixing.
- Assemble Cake: Pour cake batter over the cooled caramel and apple mixture in the pan. Spread evenly with a spatula.
- Bake: Bake in preheated oven for about 35 minutes. If cake browns too quickly near the end but the center is not cooked, cover with aluminum foil. The cake is ready when the top feels firm and a toothpick inserted comes out clean.
- Cool and Invert: Allow cake to cool in pan for 15 minutes—warm but manageable to hold—then invert onto a plate. Let cool an additional 20 to 25 minutes before slicing and serving.
- Storage: Store cake in an airtight container at room temperature for 1–2 days, or refrigerate for up to 4 days. Bring to room temperature before serving if refrigerated.
Notes
- Use a stainless steel pan to make caramel to ensure proper caramelization.
- Do not stir or move the caramel once boiling to avoid crystallization.
- Lining the cake pan with parchment paper prevents caramel sticking and makes flipping easier.
- Avoid overmixing the batter to keep the cake moist and tender.
- If the cake browns too fast during baking, covering with foil protects it while the center finishes baking.
- Let the cake cool slightly before flipping to prevent caramel from hardening and sticking to the pan.
