Caramel Apple Upside Down Cake
A delightful dessert that combines the sweetness of caramel with the tartness of apples, visually stunning when flipped over.
Ingredients
For the caramel topping
- ¼ cup butter Melted
- ⅔ cup brown sugar (packed) For caramel
- ½ teaspoon ground cinnamon
- 2 medium apples (peeled, cut into ½-inch wedges) Choose firm apples like Granny Smith or Honeycrisp
For the cake
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup softened butter
- 2 large eggs
- ½ teaspoon vanilla
- ¼ cup milk
For the whipped cream
- 1 cup whipping cream
- 2 tablespoons powdered sugar
Instructions
Preparation
- Preheat your oven to 325 degrees Fahrenheit. Spray a 9-inch round or square pan with nonstick cooking spray and set it aside.
- In a medium saucepan, melt ¼ cup of butter over medium heat. Add ⅔ cup of brown sugar and bring the mixture to a boil. Remove from heat and stir in ½ teaspoon of ground cinnamon. Pour this mixture into the bottom of the greased pan, then arrange the 2 medium apple wedges over the brown sugar mixture.
- In a medium bowl, whisk together 1 ⅓ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of ground cinnamon, and ¼ teaspoon of salt. Set this bowl aside.
- In a large bowl or mixer, beat together 1 cup of granulated sugar and ½ cup of softened butter on medium speed until fluffy. Then, add in 2 large eggs and ½ teaspoon of vanilla.
- Beat in the flour mixture slowly, alternating with ¼ cup of milk until the batter is smooth.
- Pour this batter over the apples and spread it evenly.
Baking
- Bake for 55-60 minutes or until a toothpick comes out clean. Allow the cake to cool on a wire rack for 15 minutes.
Whipping the cream
- Meanwhile, make the whipped topping by beating 1 cup of whipping cream on high until soft peaks start to form. Add in 2 tablespoons of powdered sugar.
Serving
- To serve, run a knife along the edges of the cake and flip it upside down onto a plate. Serve warm with the whipped cream on top.
Notes
Store leftover cake in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. When storing, wrap well to avoid freezer burn. You can also add nuts or different fruits for variation.