Caramel Apple Upside Down Cake Recipe
The buttery, cinnamon-spiced caramel perfectly complements the tartness of the apples, creating a luxurious, gooey layer that soaks into the cake. Enjoy it warm with a scoop of vanilla ice cream for dessert, or serve it with tea or coffee as a special treat for breakfast or brunch.
Servings: 8 servings
Equipment
Ingredients
Caramel Topping
- 6 tablespoons butter
- ½ cup packed light or dark brown sugar
- ¼ teaspoon ground cinnamon
- 1 pinch salt
- ¼ teaspoon pure vanilla extract
- 2 medium apples Honeycrisp, Granny Smith, or Pink Lady work well, peeled and sliced into 1/4-inch slices (about 2 cups of apple slices)
Cake Batter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cardamom
- ½ teaspoon salt
- ½ cup unsalted butter softened to room temperature
- ½ cup granulated sugar
- ½ cup packed light or dark brown sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup plain whole milk Greek yogurt at room temperature
Instructions
Prepare the Caramel Topping
- Combine the butter and brown sugar in a small saucepan over medium heat.
- Whisk occasionally until the butter has melted. Continue to cook, whisking constantly, for 1 minute as the mixture thickens. Do not over cook.
- Remove from heat and whisk in the ground cinnamon, salt, and vanilla extract.
- Pour the caramel mixture into an ungreased 9×2 inch pie dish or round cake pan (ensure the pan is at least 2 inches deep).
- Arrange the apple slices on top of the caramel in a single layer, slightly overlapping if necessary. Refrigerate the pan while you prepare the cake batter.
Prepare the Cake Batter
- Preheat your oven to 350°F (177°C).
- Whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy. Add the granulated sugar and brown sugar to the butter, beating on medium speed until light and fluffy, about 2 minutes.
- Add the eggs and vanilla extract and mix to combine.
- Stir the yogurt into the batter.
- Add the dry ingredients to the bowl of wet ingredients. Stir with a spatula or dough hook. Mix until combined, being careful not to overmix.
Assemble and Bake
- Remove the prepared pan with caramel and apples from the fridge.
- Carefully pour the cake batter over the apple slices, spreading it evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. If baking a metal pan, the cooking time will be slightly less (30-35 minutes).
Cool and Serve
- Let the cake cool in the pan for 10 minutes.
- Run a knife around the edges of the cake to loosen it, then carefully invert the cake onto a serving plate. The top of the cake is the bottom of the cake- so pretty!
- Optional: Serve the cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat!
Notes
- Use Firm Apples: Choose firm apples like Honeycrisp or Granny Smith to ensure they hold their shape during baking.
- Chill the Caramel: Let the caramel layer cool in the fridge before adding the batter to prevent it from mixing with the cake.
- Don’t Overmix: Mix the batter until just combined to keep the cake light and fluffy.
- Invert Carefully: Allow the cake to cool for 10 minutes before inverting to ensure the caramel sets slightly and doesn’t run off.
- Serve Warm: For the best flavor, serve the cake warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition
Calories: 493kcal | Carbohydrates: 71g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 354mg | Potassium: 155mg | Fiber: 2g | Sugar: 44g | Vitamin A: 711IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 2mg
