Caramel Apple Upside Down Cake

Introduction

There’s something truly magical about the combination of caramelized apples and warm, spiced cake. This Caramel Apple Upside Down Cake has become a cherished favorite in our household. The way the sweet, buttery caramel melds with the tender apples creates a heavenly flavor that delights everyone, from kids to adults. Every time I bake this cake, my family eagerly anticipates the moment it comes out of the oven. It’s not just a dessert; it’s an experience that brings us together, especially during the cozy fall months.

Ingredients

For the Apples:

• 3/4 cup lightly packed brown sugar
• 1/4 cup butter
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of kosher salt
• 2 apples, peeled, cored, and sliced 1/2″ thick

For the Cake:

• Cooking spray (for greasing)
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup (1 stick) butter, softened
• 1 cup sugar
• 1/2 cup lightly packed brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup milk

Instructions

Step 1: Prepare the Caramel Apple Layer

1. Preheat your oven to 350°F (175°C) and grease a 9” round cake pan with cooking spray.
2. In a small saucepan over medium heat, melt the brown sugar, butter, vanilla, cinnamon, and salt. Stir and cook until the mixture thickens slightly, about 2 minutes.
3. Pour the caramel sauce into the prepared cake pan, then arrange the apple slices in a single layer on top of the caramel. Set aside.

Step 2: Make the Cake Batter

1. In a large bowl, whisk together the flour, baking powder, cinnamon, salt, and nutmeg.
2. In another large bowl, use a hand mixer to beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. Add half of the dry ingredients to the wet ingredients and beat until just combined.
5. Pour in the milk and mix until fully incorporated. Add the remaining dry ingredients and stir until just combined. Do not overmix.

Step 3: Assemble and Bake the Cake

1. Pour the cake batter over the apples and caramel in the cake pan, spreading it evenly.
2. Bake for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
3. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a cooling rack to cool completely before slicing.

Nutrition Facts

• Servings: 12
• Calories per serving: 300
• Total Fat: 14g
• Saturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 60mg
• Sodium: 180mg
• Total Carbohydrates: 40g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 3g

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes

How to Serve

• Serve warm or at room temperature.
• Top with whipped cream or a scoop of vanilla ice cream.
• Drizzle with additional caramel sauce for extra indulgence.
• Garnish with chopped nuts for added texture and flavor.

Additional Tips

1. Use firm apples like Granny Smith or Honeycrisp for the best texture and flavor.
2. Let the cake cool slightly before inverting to prevent breaking.
3. Adjust spices to taste; add cloves or ginger for a spicier flavor profile.
4. Double the recipe for a larger gathering by using a 9×13-inch pan.
5. Serve with a side of coffee or tea for a delightful afternoon treat.

Recipe Variations

• Add nuts: Incorporate chopped pecans or walnuts into the cake batter for extra crunch.
• Make it gluten-free: Substitute all-purpose flour with a gluten-free blend.
• Try different fruits: Swap apples for pears or peaches for a seasonal twist.
• Spice it up: Experiment with different spices, such as cardamom or allspice, to enhance the flavor.

Serving Suggestions

• Pair with caramel sauce: A drizzle of caramel sauce elevates the dessert.
• Add a scoop of ice cream: Vanilla or cinnamon ice cream complements the warm cake perfectly.
• Fresh fruit on the side: Serve with fresh apple slices or berries for a refreshing contrast.

Freezing and Storage

• Storing: Keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing: Wrap the cooled cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

FAQ Section

1. Can I use pre-made caramel sauce?

• Yes, you can substitute store-bought caramel sauce for homemade.

1. What type of apples are best for this recipe?

• Firm apples like Granny Smith or Honeycrisp work best for their tartness and texture.

1. Can I make this cake ahead of time?

• Yes, you can prepare the cake a day in advance and store it covered.

1. What if my cake sticks to the pan?

• Ensure the pan is greased well, and allow the cake to cool slightly before inverting.

1. Can I add more spices to the cake?

• Absolutely! Feel free to customize the spice levels to your liking.

1. Is this cake suitable for freezing?

• Yes, it freezes well; just be sure to wrap it tightly.

1. How do I know when the cake is done?

• The cake is done when a toothpick inserted into the center comes out clean.

1. What should I do if I don’t have buttermilk?

• You can make your own buttermilk by mixing 3/4 cup milk with 1 tablespoon of vinegar.

1. Can I substitute the brown sugar?

• You can use coconut sugar or a granulated sugar alternative, but it may alter the flavor slightly.

1. How can I enhance the caramel flavor?
   • You can add a tablespoon of bourbon or rum to the caramel mixture for a richer flavor.

Conclusion

This Caramel Apple Upside Down Cake is a delightful blend of flavors and textures that captures the essence of fall in every bite. Whether you’re celebrating a special occasion or simply treating yourself to a cozy dessert, this cake is sure to impress. Its stunning presentation and mouthwatering taste make it a showstopper, and it’s perfect for gatherings with family and friends. Give it a try, and watch as it becomes a favorite in your household just like it has in mine!

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