Caramel Apple Upside-Down Cake
This Caramel Apple Upside-Down Cake features a buttery caramel base topped with tender apples and a moist, spiced cake. It’s the perfect autumnal dessert to share with friends and family.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- For the Caramel Apple Topping:
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 4 medium apples, peeled, cored, and sliced
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Make the Caramel Apple Topping: In a medium saucepan, melt butter over medium heat. Stir in brown sugar, heavy cream, and cinnamon. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until slightly thickened.
- Pour the caramel mixture into the prepared cake pan, spreading evenly. Arrange the apple slices in a decorative pattern over the caramel.
- Make the Cake: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Pour the cake batter over the apples in the cake pan.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a serving plate.
- Serve warm.
Notes
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.