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Cozy Salted Caramel Apple Upside-Down Cake

salted caramel apple upside-down cake - featured image
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A warm and comforting fall dessert featuring tender caramel-glazed apples atop a soft buttery cake, served with spiced whipped cream.

Ingredients

Scale
  • 6 tablespoons unsalted butter (for caramel apple topping)
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon salt (for caramel apple topping)
  • 3 medium Granny Smith apples, peeled, cored, and thinly sliced
  • 1 teaspoon cinnamon (for apples)
  • 1/4 teaspoon nutmeg (optional, for apples)
  • 1 1/2 cups all-purpose flour (can substitute almond flour for gluten-free)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt (for cake batter)
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk (or dairy-free milk)
  • 1 cup heavy cream, cold (for spiced whipped cream)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon cinnamon (for whipped cream)
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly butter a 9-inch cake pan or cast iron skillet.
  2. Melt 6 tablespoons unsalted butter over medium heat in the pan. Stir in 3/4 cup packed brown sugar and 1/2 teaspoon salt. Cook until mixture bubbles and thickens slightly, about 3-4 minutes. Remove from heat.
  3. Toss sliced apples with 1 teaspoon cinnamon and 1/4 teaspoon nutmeg. Neatly layer apples over caramel in a circular pattern, overlapping slices slightly.
  4. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
  5. In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
  6. Beat in 2 large room-temperature eggs one at a time, then stir in 1 teaspoon vanilla extract.
  7. Alternately add dry ingredients and 1/2 cup milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
  8. Gently spread batter over arranged apples and smooth the top with a spatula.
  9. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean and edges are golden.
  10. Let cake cool in pan for 15 minutes. Run a knife around edges to loosen, then carefully invert onto a serving plate so caramel-apple layer is on top.
  11. While cake cools, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, and 1/2 teaspoon vanilla extract until soft peaks form.
  12. Slice cake and serve each piece with a generous spoonful of spiced whipped cream.

Notes

If caramel hardens too fast, gently rewarm on stove before layering apples. Let cake cool before inverting to prevent mess. Use moderate heat and stir caramel gently to avoid burning. Slice apples uniformly about 1/8 inch thick. Mix batter just until combined to keep cake tender. Cold cream and chilled bowl speed up whipping. Use oven mitts and a plate larger than pan when flipping cake.

Nutrition

Keywords: salted caramel, apple cake, upside-down cake, fall dessert, spiced whipped cream, cozy dessert, autumn recipe

Find it online: https://bitematrix.com/cozy-salted-caramel-apple-upside-down-cake-recipe-easy-and-perfect-for-fall/