This recipe provides instructions for making a delectable Caramel Apple Upside-Down Cake. This classic dessert is prepared by arranging sliced apples in a caramelized sugar base at the bottom of a pan, which then becomes the flavorful topping when the cake is inverted after baking. A simple cake batter, often similar to a buttery pound cake or a spiced cake, is poured over the apples and caramel. As the cake bakes, the caramel melts and infuses the apples with a rich, sweet, and slightly tangy flavor. Upon inverting, the glistening caramelized apples are beautifully displayed on top of the moist and tender cake. This cake offers a delightful combination of soft, spiced cake with sweet, caramelized fruit, making it a comforting and visually appealing treat, especially during the autumn season when apples are abundant. The image shows three stages of making this cake. The top left image shows a round pan lined with sliced apples, and a light-colored batter being poured over them. The top right image shows the same pan with the batter mostly covering the apples, and a dark caramel sauce being drizzled over the batter. The bottom image displays the finished cake, inverted onto a white plate. The top is adorned with soft, caramelized apple slices arranged in a circular pattern, coated in a rich, amber-colored caramel. A slice is being lifted with a gold fork, revealing a moist, golden-brown cake underneath the caramelized apples. A whole red apple sits in the background.
The topping of this cake features apples, which are typically peeled, cored, and sliced into wedges or rings. Their slightly firm texture holds up well during baking and they become tender and flavorful as they caramelize.
Caramel is a crucial element, made from granulated sugar and often butter. The sugar is melted and caramelized in the pan, creating a sweet and rich base that coats the apples. Butter adds flavor and richness to the caramel.
The cake batter provides the body of the dessert. All-purpose flour forms the structure of the cake. Sugar sweetens the cake. Eggs act as a binder and contribute to the cake’s texture. Melted butter or oil adds moisture and richness. Milk or another liquid helps to create a smooth batter. Baking powder is the leavening agent, ensuring the cake rises to a light and tender crumb. Vanilla extract enhances the overall flavor. Spices like cinnamon, nutmeg, and allspice are often included, especially in apple cakes, adding warmth and aroma.
The preparation involves first making the caramel directly in the baking pan. Sliced apples are then arranged over the caramel. The cake batter is prepared separately and poured evenly over the apples. The cake is baked until a toothpick inserted into the center comes out clean. After baking, the cake is allowed to cool slightly before being carefully inverted onto a serving plate, so the caramelized apples are on top.
Caramel Apple Upside-Down Cake is best served warm or at room temperature. It can be enjoyed on its own or with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of extra caramel sauce.
The texture is a delightful combination of soft, tender cake and the slightly chewy, caramelized apples.
The flavor profile is a harmonious blend of sweet and buttery caramel, the slightly tart and fruity taste of the baked apples, and the warm, often spiced, flavor of the cake.
Caramel Apple Upside-Down Cake is a baked dessert where sliced apples are arranged in caramel at the bottom of a pan, topped with cake batter, and then inverted after baking to reveal a caramelized apple topping.
The preparation involves making caramel, arranging apples over it, pouring cake batter on top, baking, and then inverting the cake.
Ingredients:
For the Caramel Apple Topping:
- ¾ cup (150 grams) granulated sugar
- ½ cup (1 stick) unsalted butter, melted
- 2-3 medium apples (such as Honeycrisp, Fuji, or Gala), peeled, cored, and sliced into wedges
For the Cake Batter:
- 1 ½ cups (190 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ¼ teaspoon ground allspice (optional)
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
Equipment:
- 9-inch round cake pan (or similar size)
- Mixing bowls
- Electric mixer (handheld or stand mixer)
- Whisk or spatula
- Measuring cups and spoons
- Paring knife
Instructions:
- Prepare the Caramel: Preheat your oven to 350°F (175°C). In the cake pan, sprinkle the granulated sugar evenly over the bottom. Place the pan directly over medium heat on the stovetop. Cook, without stirring, until the sugar begins to melt around the edges. Then, gently swirl the pan occasionally to help the sugar melt evenly. Continue cooking until the sugar turns a deep amber color. Be careful not to burn it.
- Add Butter and Arrange Apples: Remove the pan from the heat and immediately pour the melted butter over the caramelized sugar. Swirl the pan to distribute the butter evenly. Arrange the sliced apple wedges in a single layer over the caramel mixture in an attractive pattern, slightly overlapping if necessary.
- Make the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg (if using), and allspice (if using). Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Stir in the vanilla extract. Be careful not to overmix.
- Pour Batter Over Apples: Carefully pour the cake batter evenly over the arranged apple slices in the pan.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Invert: Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10-15 minutes. This cooling time is crucial for the caramel to slightly set but still be pourable. Place a serving plate upside down over the cake pan. Carefully and quickly flip the cake pan over onto the serving plate. If any apples stick to the bottom of the pan, gently remove them and arrange them on top of the cake.
- Serve: Serve the Caramel Apple Upside-Down Cake warm or at room temperature. It is delicious on its own or with whipped cream, vanilla ice cream, or a drizzle of extra caramel sauce.
Enjoy this delightful Caramel Apple Upside-Down Cake!