Ingredients
- 3 large apples
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Directions
Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a saucepan, melt 1/2 cup butter with brown sugar; stir until smooth.
Pour the caramel mixture into the prepared pan and arrange apple slices neatly on top.
In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
In a separate large bowl, cream softened butter with granulated sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the flour mixture.
Pour the batter evenly over the apples and caramel.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes, then carefully invert it onto a serving plate.
Frequently Asked Questions
How do I properly store leftover Caramel Apple Upside-Down Cake?
To keep your cake fresh, store the cooled Caramel Apple Upside-Down Cake, still inverted or covered tightly, at room temperature for up to 2 days. If storing longer, place it in an airtight container in the refrigerator for up to 4 days. Warm slices slightly before serving for the best gooey caramel texture.
Can I substitute the brown sugar in the caramel topping for this recipe?
While brown sugar is essential for the classic molasses flavor and texture of this caramel, you can try substituting it with a mix of granulated sugar and a tablespoon of molasses for a similar effect. However, be aware that using only granulated sugar will result in a lighter-colored, less rich caramel base for your 3 large apples.
What is the best way to prevent the apples from sticking to the pan when flipping this cake?
The key to a successful flip is ensuring the caramel mixture is evenly distributed and slightly cooled before adding the apples—do not let it set fully hard. After baking at 350°F (175°C) for 45 minutes, let the cake rest for only 5-10 minutes before inverting it onto a serving plate to ensure the caramel releases cleanly.
