Description
This Caramel-Apple Upside-Down Cake is a moist, spiced dessert featuring tender apple slices caramelized with brown sugar and butter, baked under a fluffy cinnamon-nutmeg cake layer. Perfect for autumn gatherings, it’s served warm with an optional drizzle of caramel sauce for extra indulgence.
Ingredients
Scale
Topping
- 3 tablespoons unsalted butter, melted
- 1/2 cup packed brown sugar
- 2 medium apples, peeled, cored, and thinly sliced
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
Optional
- Caramel sauce for drizzling
Instructions
- Prepare the pan and apple layer: Preheat your oven to 350°F (175°C). Pour the melted butter evenly into a 9-inch round cake pan, then sprinkle the packed brown sugar over the butter. Arrange the thinly sliced apples in a single layer on top of the brown sugar, ensuring they cover the entire surface.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
- Cream the butter and sugar: Using a large bowl, beat the softened butter with granulated sugar until the mixture becomes light and fluffy. This helps incorporate air for a tender crumb.
- Add eggs and vanilla: Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Incorporate sour cream: Add the sour cream or plain Greek yogurt to the wet mixture and mix until well combined, enhancing the cake’s moisture.
- Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet batter just until incorporated to avoid overmixing and keep the cake tender.
- Assemble the cake: Pour the batter evenly over the arranged apples in the cake pan, using a spatula to smooth the surface gently.
- Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden.
- Cool and invert: Let the cake cool in the pan for 10 minutes to set the topping, then carefully invert it onto a serving plate so that the caramelized apple layer is on top.
- Serve: Optionally drizzle with caramel sauce before serving. Enjoy your cake warm for the best flavor and texture.
Notes
- For extra flavor and texture, sprinkle a handful of chopped pecans over the apples before pouring the batter.
- Apples like Honeycrisp or Granny Smith hold their shape best and add a nice tartness to balance the sweetness.
- Store leftover cake in an airtight container at room temperature for up to 2 days to maintain freshness.
- This recipe can be adapted into mini cupcakes for individual servings if desired.
