This Caramel Apple Upside Down Cake is a comforting autumn dessert that combines the sweetness of browned butter and caramelized apples with a moist, cinnamon-spiced cake. The apples are arranged in a ring and baked until tender, creating a glossy, syrupy topping when inverted. Its perfect for cozy family dinners, holiday gatherings, or as an elegant yet simple treat for tea time. The flavor profile balances sweet caramel notes with warm spices, while the texture offers a contrast between the soft cake and juicy fruit. Easy to assemble and impressive to serve, this cake captures the essence of home baking with every slice.
Caramel Apple Upside Down Cake
Description
This Caramel Apple Upside Down Cake is a comforting autumn dessert that combines the sweetness of browned butter and caramelized apples with a moist, cinnamon-spiced cake. The apples are arranged in a ring and baked until tender, creating a glossy, syrupy topping when inverted. Its perfect for cozy family dinners, holiday gatherings, or as an elegant yet simple treat for tea time. The flavor profile balances sweet caramel notes with warm spices, while the texture offers a contrast between the soft cake and juicy fruit. Easy to assemble and impressive to serve, this cake captures the essence of home baking with every slice.Ingredients
Directions
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Preheat oven to 350F (175C). Grease a 9-inch springform pan and wrap the outside bottom with aluminum foil to prevent leaking.
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In a small bowl, mix the brown sugar and 1 teaspoon of cinnamon. Spread this mixture evenly over the bottom of the prepared springform pan.
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Scatter the 2 tablespoons of cubed butter evenly over the sugar-cinnamon mixture.
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Peel, core, and slice the apples. Arrange the apple slices in a single layer over the butter and sugar in the pan, overlapping them slightly to cover the bottom completely.
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In a medium bowl, sift together the flour, baking powder, baking soda, salt, and remaining 1 teaspoon of cinnamon. Set aside.
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In a large bowl, cream together the 1/2 cup softened butter and granulated sugar until light and fluffy.
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Beat in the egg and vanilla extract until well combined.
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Add the buttermilk to the wet ingredients and mix until just combined. The mixture may look curdled; this is normal.
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Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and smooth. Do not overmix.
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Carefully spread the batter evenly over the apples in the pan. Use a spatula to ensure the batter covers the fruit completely.
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Place the springform pan on a baking sheet and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Remove from the oven and let the cake cool in the pan for 5 minutes.
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Run a knife around the edge of the cake to loosen it. Remove the ring of the springform pan, but leave the bottom plate on.
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Place a serving plate upside down over the cake. Carefully invert the cake onto the plate.
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Let the cake sit for 10 more minutes to allow the caramel to settle, then gently lift off the bottom plate. Serve warm or at room temperature.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 331.8kcal
- % Daily Value *
- Total Fat 10.4g16%
- Saturated Fat 6.4g32%
- Cholesterol 26.9mg9%
- Sodium 31.4mg2%
- Total Carbohydrate 63.6g22%
- Dietary Fiber 4.3g18%
- Sugars 56.7g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
