Caramel Apple Upside Down Cake

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C).
2. Melt the butter and brown sugar in a small saucepan over medium heat, whisking until the butter melts. Cook for 1 minute while whisking constantly, until it thickens. Take off the heat and whisk in the cinnamon and vanilla.
3. Pour into an ungreased 9×2-inch pie dish or round cake pan. Arrange the apple slices neatly on top, overlapping as needed. Refrigerate for a few minutes while you make the batter.
4. Whisk the flour, baking powder, cinnamon, nutmeg and salt together.
5. Beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high until creamy, about 1 minute. On high speed, beat in the eggs and vanilla until combined.
6. Add the dry ingredients to the wet ingredients. On low speed, slowly pour in the milk and mix just until combined, without overmixing. Finish by hand if needed to remove lumps; the batter will be slightly thick.
7. Spread the batter evenly over the chilled apple topping.
8. Bake for 40-46 minutes, tenting with foil halfway through, until a toothpick inserted in the centre comes out mostly clean with a few moist crumbs.
9. Cool on a wire rack for 15 minutes, then invert onto a serving plate. Let it cool completely at room temperature before slicing.
10. Store leftover slices covered in the fridge for up to 3 days, or freeze for up to 3 months and thaw at room temperature.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

EggMilkBrown sugarApple