Apple Caramel Cake
Whip up this stunning yet super simple Apple Caramel Upside-Down Cake! Imagine a buttery soft cinnamon cake baked over sweet apples swimming in gooey caramel. It looks fancy, tastes amazing, but is easy enough for anyone. Pure comfort food magic!
- Prep Time: 25-30 mins
- Cook Time: 25-30 mins
- Total Time: About 1 hr (+ 15-20 mins cooling in pan)
- Yield: 8-10 slices
- Category: Dessert
- Cuisine: American / Comfort Food
Ingredients
For the Caramel Apple Layer:
- Caramel Sauce: 1/3 cup (store-bought jarred kind works great!)
- Apples: 2 medium, firm & tart (like Honeycrisp or Granny Smith), peeled, cored, sliced ¼-inch thick
For the BUTTERY SOFT Cake Batter:
- Unsalted Butter: 125g (½ cup + 1 tbsp), very soft
- Granulated Sugar: 110g (just over ½ cup)
- Large Eggs: 2, room temperature if possible
- Vanilla Essence: 1 tsp
- All-Purpose Flour: 100g (about ¾ cup + 1 tbsp)
- Ground Cinnamon: 1 tsp
- Baking Powder: 1 tsp
- Baking Soda: ½ tsp
- Salt: ¼ tsp (if using unsalted butter)
Instructions
- Prep Oven & Pan: Heat oven to 350°F (175°C). Pour caramel into an ungreased 9-inch round or square pan, swirling to coat the bottom. Arrange apple slices tightly over the caramel. Set aside.
- Mix Dry Stuff: In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add sugar and beat on medium-high until light, pale, and fluffy (about 3-4 minutes). Scrape the bowl!
- Add Eggs & Vanilla: Beat in eggs one at a time, mixing well after each. Stir in vanilla. (Don’t worry if it looks slightly split).
- Combine Wet & Dry: Add the dry ingredients to the wet ingredients. Mix on low speed or fold with a spatula just until no flour streaks remain. Do not overmix! The batter will be thick.
- Assemble: Gently spoon the thick batter over the apples in the pan. Carefully spread it evenly to the edges, covering the apples completely.
- Bake: Bake for 25-30 minutes, until golden brown and a toothpick inserted into the cake center comes out clean (or with moist crumbs, no wet batter).
- Cool & Flip (The Fun Part!): Let the cake cool in the pan on a wire rack for 15-20 minutes (this is important!). Run a thin knife around the edge to loosen. Place a large serving plate over the pan. Carefully and quickly, flip the whole thing over. Lift off the pan. Done!
Notes
- Serving: Amazing served warm! Try it with a scoop of vanilla or salted caramel ice cream, or a dollop of whipped cream.
- Tips & Tricks:
- Make sure butter is really soft for the best texture.
- Don’t overmix the batter once flour is added – keeps it tender!
- The 15-20 min cooling time before flipping is key – prevents sticking and breaking.
- If an apple sticks to the pan after flipping, just gently place it back on the cake. No biggie!
- Want nuts? Sprinkle chopped pecans or walnuts over the caramel before adding apples.
- Storage: Cool completely. Store leftovers airtight at room temp for 1-2 days or in the fridge for 3-4 days.
- Reheating: Gently warm slices in the microwave (15-20 secs) or wrapped in foil in a low oven (300°F/150°C for 5-10 mins).
Find it online: https://recipesh.com/apple-caramel-cake/