Description
This caramel apple upside-down cake is soft, buttery, and loaded with warm spices. An easy fall dessert that looks stunning and tastes incredible—perfect for holidays, gatherings, or cozy weekends at home.
Ingredients
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1 ¾ cups (247 g) all-purpose flour
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2 teaspoons ground cinnamon
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1 teaspoon baking powder
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¼ teaspoon salt
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¼ teaspoon ground nutmeg
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½ cup (115 g) butter, room temperature
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1 cup (225 g) granulated sugar
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⅔ cup (115 g) dark brown sugar
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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½ cup (115 ml) salted caramel sauce
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3 medium Granny Smith apples (about 453 g), peeled and sliced
Instructions
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Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
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Pour caramel sauce into the bottom of the pan, spreading evenly. Arrange apple slices in a circular pattern over the caramel.
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In a bowl, whisk flour, cinnamon, baking powder, salt, and nutmeg until combined.
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In a separate bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
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Add eggs one at a time, mixing well after each. Stir in vanilla extract.
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Gradually mix dry ingredients into the wet batter until just combined. Batter should be thick and smooth.
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Spoon batter gently over the apples, smoothing the top.
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Bake for 45–50 minutes, until a toothpick inserted in the center comes out clean.
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Cool for 10 minutes, then carefully invert onto a serving plate. Let caramel drip naturally
- Prep Time: 25 minutes
- Cook Time: 55 minutes