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ByRosemary
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Fast and Easy and so Delicious, this Caramel Upside Down Apple Cake has a self making Caramel Sauce over a perfectly baked moist Apple Cake. The Best Fall Dessert.
This Upside Down Apple Cake has become a Fall favourite in our house. Pretty much anything apple is fine by us. I adore Apples. I love Fall, just so I can hear that incredible crunch when I bite into an Apple.
There’s not much you can’t make with an apple, from Apple Cookies, to Apple Cake to even Apple Sauce. Mix them with Cinnamon and brown sugar and I am hooked.
A while back I found this old Upside Down Apple Cake recipe of my Mom’s. So I thought why not give it a try. And I have been making it ever since.
This recipe is so easy and I was thrilled when I turned it over and there was a syrupy sweet Caramel Sauce that was created from the butter and brown sugar. Yummy Perfection!
Table of Contents
How to make an Upside Down Apple Cake
- In a small bowl mix together the brown sugar and cinnamon, then add the softened butter and combine, spread on the bottom of the prepared cake pan.
- Place the sliced apples on top.
- In a medium Bowl whisk together flour, baking powder and salt, set aside.
- In a medium bowl beat together butter, sugar and vanilla. Add the egg and beat until light and fluffy.
- Add the flour mixture alternately with the milk. Beat to combine.
- Spoon batter over apple slices and spread it evenly. Bake for approximately 40-45 minutes.
- Let the cake cool until warm or room temperature.
- Serve with a scoop of ice cream or even a dollop of whipped cream, if desired.
What are the best apples for baking.
I personally like to bake with Fuji or Gala, although I have recently discovered Pink Lady which is a good choice also. Other choices include Braeburn, Cortland, Golden Delicious, Empire, Honey Crisp, McIntosh and Rome Beauty.
How to store an Upside Down Apple Cake
The cake should be stored in an airtight container in a cool dry area for up to two days. It can also be stored in the fridge for up to five days.
If your house is quite warm, then it is always advised to store the cake in the fridge.
The cake should be removed from the fridge an hour before serving to let it come to room temperature. Or you could probably warm it up in a low oven for about 5-10 minutes.
The cake can also be frozen and then thawed in the fridge.
If you have never tried an upside down cake before I hope you give this Caramel Upside Down Apple Cake a try and let me know what you think. Enjoy!
Caramel Upside Down Apple Cake
Rosemary Molloy
The perfect Fall and Winter Comfort Cake. Apples and a Delicious self made Caramel Sauce make it amazing.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Desserts
Cuisine American
Servings 8 people
Calories 349 kcal
Print Recipe Pin Recipe
Ingredients
FOR THE BASE
- 1/3 cup butter (65 grams)
- 1/2 cup brown sugar (packed) (110 grams)
- 1/2 teaspoon cinnamon
- 2 apples (peeled, cored and sliced not too thin)
FOR THE CAKE
- 1/4 cup + 2 tablespoons butter (75 grams)
- 1/2 cup + 1 tablespoon granulated sugar (112 grams)
- 1/2 teaspoon vanilla
- 1 large egg
- 1 1/2 cups all purpose flour (195 grams)
- 1 1/2 teaspoons baking powder
- 1 pinch salt*
- 1/2 cup + 1 tablespoon milk (135 grams)
I use salted butter, if you use unsalted then add 1/4 teaspoon of salt.
Instructions
Pre-heat oven to 350° (180° celsius). Line an 8 inch (20 cm) cake pan with parchment paper. Scrunch up the paper and then wet and ring out, shake out excess water before placing in the cake pan, although a little moisture doesn't hurt.
FOR THE BASE
In a small bowl mix together the brown sugar and cinnamon, then add the softened butter and combine, spread on the bottom of the prepared cake pan.
Place the sliced apples on top.
FOR THE CAKE
In a medium Bowl whisk together flour, baking powder and salt, set aside.
In a medium bowl beat together butter, sugar and vanilla. Add the egg and beat until light and fluffy, about 2 minutes. Add flour mixture alternately with milk. Beat to combine.
Spoon batter over apple slices and spread evenly. Bake for approximately 40-45 minutes or until toothpick come out clean. Let cool until warm. Serve with a scoop of ice cream if desired. Enjoy!
Nutrition
Calories: 349kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 63mg | Sodium: 145mg | Potassium: 198mg | Fiber: 2g | Sugar: 31g | Vitamin A: 501IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Updated from October 8, 2016.
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