Caramel Apple Upside-Down Cake
Andrea Potischman
Jan 19, 2018
A moist, fluffy, sweet caramel apple upside-down cake is simple but delicious. It’s also the perfect treat to make on a cold winter weekend. Some things in life need little explaining; this is one of them. My preference for cake over pie is no secret. But this is a nice mix of the two. Sweet, crisp apples baked into rich caramel–right there I’m sold. A true caramel-coated apple on a stick is probably one of my favorite childhood treats.
My dad would take us skiing in Colorado every year. The Rocky Mountain Chocolate Factory was a place we would go for treats after a long day on the mountain. Everyone in my family got chocolate, but I religiously went for the caramel apples. They did not disappoint. At 45 I’m still a sucker for caramel apples. I make them once a year in the fall and my younger son and I devour them instantly.
So this recipe with caramel and apples seemed fitting, for the season and me. This is not my recipe however, it is a Betty Crocker recipe. Some of you may be shocked, but don’t be, great recipes come from all over. I love this recipe but most of all its simplicity. I have adapted the original recipe only slightly as I often do.
This caramel apple upside-down cake is easy, straightforward, and delicious if you’re in the market for a tasty cake. With the right balance of sweet and tart, moist and fluffy, I think this cake will please almost anyone who likes sweets. This was a big hit with my husband, a man who prefers pie for breakfast. Either for dessert or a breakfast treat on the weekends, this cake is a keeper.
Caramel Apple Upside-Down Cake
Ingredients:
For the Topping:
- 1/4 cup unsalted butter
- 2/3 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 3 medium apples, peeled, cut in half, and sliced into 1/4-inch slices
For the Cake:
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
Directions:
- Heat oven to 325 degrees F. Lightly grease the bottom and sides of an 8x8-inch square baking pan. Set aside.
- In a small saucepan, add the butter and place over medium heat. Once melted, add the brown sugar and bring to a boil, stirring occasionally. Turn the heat off and add the cinnamon. Stir well to incorporate.
- Pour the mixture into the prepared baking pan and using a rubber spatula, spread evenly. Lay the apple slices down over the sugar mixture, overlapping slightly. Set aside.
- For the cake: In a medium-sized mixing bowl, add the flour, baking powder, and cinnamon, and mix well. Using a kitchen mixer, such as a KitchenAid fitted with a paddle attachment, add the sugar and butter and beat on high till light and fluffy. Add the eggs, one at a time, and mix until well incorporated. Add the vanilla.
- Reduce the speed to low and add the flour mixture alternately with the milk in two additions.
- Using a rubber spatula, spread the cake batter over the arranged apple slices.
- Bake on the middle rack for about 55 minutes or until a tester comes out clean. Allow the cake to cool slightly.
- Once cool enough to handle, loosen the sides gently with a parking knife. Place a large cutting board or serving platter on top of the baking pan. Flip the cutting board and pan so the baking pan is not upside-down and on top. Gently tap the bottom until you feel the cake release from the pan and onto the cutting board. Slice and serve warm or at room temperature.
Made this for the second time and it was an even bigger hit! I was careful not to over-bake (I think I did that last time) and took it out right when the toothpick was barely clean. Delicious!!
I love hearing this Sara. So sad to not be with your family over the holiday but I am honored you made my cake. Happy New Year to your whole wonderful family!