Grab a cup of warm cider and whip up this quintessential fall dessert reminiscent of a caramel dipped apple.
By Roberta Pipito
Well it’s about that time for apples to shine again, now that fall is here. I love to cook and bake with apples. One of the treats I enjoy around this time of year are caramel apples. I wanted to turn this into an upside down cake and instead of peanuts (that you would use on a caramel apple) I used walnuts in my batter. The finished product turned out amazing. For the sauce I made my homemade caramel sauce. When this came out of the oven it went great with a scoop of vanilla ice cream. Plus it makes the house smell amazing.
- 3 cups cake flour
- 2 sticks unsalted butter, room temperature
- 2 cups light brown sugar
- 4 eggs, room temperature
- 1¼ cup milk
- 3 tsps baking powder
- ½ tsp salt
- 1½ tsp vanilla extract
- ½ cup chopped walnuts
- 1 apple, sliced
- 1 cup caramel sauce, homemade or store bought
- Preheat oven to 350 degrees F. Grease and flour a 9 inch round baking pan. Add caramel and arrange sliced apples to the bottom of the pan.
- Sift flour into a large bowl. In another bowl cream butter with electric mixer. Slowly add sugar to butter until creamy and fluffy. Sift flour again along with baking powder and salt into butter mixture. Next add one egg at a time to mixture. Then slowly add milk and extract. Finally add walnuts and fold them in with a spatula. Do not over beat cake batter or it will become a dry cake.
- Slowly add batter to the pan without shifting apples and caramel.
- Bake for 25 to 30 minutes until golden brown and toothpick comes out clean. Let cool for 5 minutes. Take a large plate and place on top of pan and slowly flip over. Tap on the bottom of pan and remove.