Spiced Caramel Apple Upside Down Cake

Dig into this tender spiced caramel apple upside down cake with a gooey apple topping that can’t be resisted.

Spiced Caramel Apple Upside Down Cake

I love apple season! It’s one of my favorite times of the year! I made this Caramel Apple Upside Down Cake with farm fresh apples I picked at a local orchard.

The cake is perfectly moist with a hint of spice. Layered on top is a quick caramel sauce and apple slices.

If you don’t have apples you can always substitute whatever fruit you have on hand! Peaches would be amazing in this!

Serve warm with a big scoop of ice cream & enjoy!!

To serve leftovers reheat in the microwave for a couple of seconds and serve immediately!

Spiced Caramel Apple Upside Down Cake

5.0 from 1 reviews
Spiced Caramel Apple Upside Down Cake
 
Dig into this tender spiced caramel apple upside down cake with a gooey apple topping that can't be resisted.
Author:
Recipe Type: Cake, Baking
Ingredients
  • ¼ cup unsalted butter
  • ⅔ cup light brown sugar
  • ½ teaspoon ground cinnamon
  • 2 medium apples, peeled, cut into slices
  • 1⅓ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup light brown sugar
  • 1 large egg
  • 1 egg yolk
  • ½ teaspoon vanilla
  • ¼ cup milk
Instructions
  1. Preheat oven to 325 degrees. Grease an 8 x 8 or 9 x9 inch pan with nonstick spray.
  2. In a medium saucepan melt ¼ cup butter and ? cup brown sugar. Bring to a boil then remove from heat. Stir in ½ teaspoon cinnamon.
  3. Pour the caramel sauce into the bottom of the prepared pan. Layer with apple slices.
  4. In a medium bowl combine flour, baking powder, cinnamon and salt. Set aside.
  5. Add butter and brown sugar to an electric stand mixer with the paddle attachment. Beat until creamy and smooth, scraping the bowl occasionally.
  6. One at a time add the eggs and mix to combine.
  7. Add in the vanilla.
  8. With the mixer on low add the dry ingredients alternately with the milk, beating after each addition until the batter is smooth. (Make sure not to overmix)
  9. Pour the batter on top of the apples spreading in an even layer with a spatula.
  10. Bake for 50 minutes or until toothpick inserted in center comes out mostly clean.
  11. Allow the cake to cool on a cooling rack for 15 minutes then transfer to a serving plate turning the cake over upside down to loosen the can.
  12. Serve immediately and enjoy!
Notes
Adapted from Betty Crocker

 

Kelley Simmons

Kelley is a twenty something writer hailing from Delaware, and photographer behind chefsavvy.com. She started blogging in the beginning of 2014 and has been hooked ever since. She takes the worry out of cooking and helps reader’s conquer their cooking fears with simple, easy to follow recipes.

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