Description
This Caramel Apple Upside Down Cake features tender apple slices layered over a rich caramel base and topped with a moist, spiced cake batter. Baked to golden perfection, it offers a delicious blend of cinnamon, nutmeg, and buttery caramel, making it an ideal treat for fall or any special occasion.
Ingredients
Scale
Caramel and Fruit Layer
- 4 medium Granny Smith apples (or Honeycrisp for a sweeter profile), peeled, cored, and sliced 1/4-inch thick
- 1/2 cup unsalted butter
- 1 cup packed brown sugar (light or dark)
- 2 teaspoons ground cinnamon, divided
- 1/4 teaspoon ground nutmeg
- 1 pinch salt
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk
- 2 tablespoons sour cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously grease a 9-inch cast iron skillet or round cake pan with butter. If using a cake pan, line the bottom with parchment paper to prevent sticking.
- Make Caramel Base: In a medium saucepan over medium heat, melt 1/2 cup butter. Add the brown sugar and whisk continuously until smooth and bubbling slightly, about 2-3 minutes. Remove from heat and stir in 1 teaspoon cinnamon, nutmeg, and salt. Pour this caramel mixture evenly into the prepared pan.
- Prepare Apples: Peel, core, and slice the apples into 1/4-inch thick wedges. Toss the slices with the remaining teaspoon of cinnamon. Arrange the apple slices over the caramel layer in a decorative pattern, slightly overlapping for visuals and coverage.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt thoroughly to aerate and combine.
- Cream Butter and Sugar: In a separate large bowl, using an electric mixer, cream the softened butter and granulated sugar until light, fluffy, and well combined, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract until smooth.
- Combine Ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk—start and end with the dry ingredients. Fold in sour cream gently until batter is smooth and evenly combined without overmixing.
- Assemble Cake Batter: Spoon the batter gently over the arranged apples, taking care not to disturb their arrangement. Use an offset spatula to smooth the batter evenly over the top. Tap the pan gently twice on the counter to release any large air bubbles.
- Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top has a golden brown color.
- Cool and Flip: Let the cake cool in the pan for exactly 15 minutes. Place a serving plate upside down over the cake pan and confidently flip the cake onto the plate. Leave the pan on top for 1-2 minutes to allow the caramel to drizzle over the cake. Carefully lift the pan to reveal your caramel apple upside down cake.
Notes
- For a sweeter apple flavor, substitute Granny Smith apples with Honeycrisp apples.
- If you don’t have sour cream, you can substitute with an equal amount of plain yogurt for moisture.
- Use a cast iron skillet for even heat and rustic presentation, but a lined cake pan works perfectly as well.
- Make sure to fully grease and line your pan to prevent sticking when flipping the cake.
- Allowing the cake to rest before flipping is crucial to ensure the caramel sets slightly and creates a beautiful drizzle.
