Description
Dig into this tender spiced caramel apple upside down cake with a gooey apple topping that can’t be resisted.
Ingredients
Scale
- 1/4 cup unsalted butter
- 2/3 cup light brown sugar
- ½ teaspoon ground cinnamon
- 2 medium apples (peeled, cut into slices)
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- 1/4 teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup light brown sugar
- 1 large egg
- 1 egg yolk
- ½ teaspoon vanilla
- 1/4 cup milk
Instructions
- Preheat oven to 325 degrees. Grease an 8 x 8 or 9 x9 inch pan with nonstick spray.
- 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.
- Pour the caramel sauce into the bottom of the prepared pan. Layer with apple slices.
- In a medium bowl combine flour, baking powder, cinnamon and salt. Set aside.
- Add butter and brown sugar to an electric stand mixer with the paddle attachment. Beat until creamy and smooth, scraping the bowl occasionally.
- One at a time add the eggs and mix to combine.
- Add in the vanilla.
- 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)
- Pour the batter on top of the apples spreading in an even layer with a spatula.
- Bake for 50 minutes or until toothpick inserted in center comes out mostly clean.
- 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.
- Serve immediately and enjoy!
Notes
Adapted from Betty Crocker
- Category: Baking, Cake