Irresistible Caramel Apple Upside Down Cake Recipe: A Fall Favorite Dessert

Ingredients

• 1 ¾ cup (8 ¾ oz / 247g) all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon nutmeg
• ½ cup (4oz/115g) unsalted butter, softened
• 1 cup (8oz/225g) granulated sugar
• 2/3 cup (4 oz/115g) brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• A generous ½ cup (4floz/115ml) salted caramel sauce
• 3 medium apples, peeled, cored, and sliced into ½ inch (1.5cm) thick pieces

Preparation

Preheat your oven to 350°F (180°C) and grease a 9-inch (23 cm) round cake pan. In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, and nutmeg. Set aside. Using a stand mixer or handheld electric mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Pour the salted caramel sauce into the prepared cake pan, spreading it evenly across the bottom and slightly up the sides. Arrange the sliced apples in a single layer on top of the caramel. Carefully spread the cake batter over the apples, ensuring even coverage.

Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 5 minutes, then invert it onto a serving plate. Serve warm with a scoop of vanilla ice cream for the ultimate indulgence. This Caramel Apple Upside Down Cake is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.

Perfect for fall gatherings, this dessert combines the sweetness of caramel with the tartness of apples, creating a mouthwatering treat that’s sure to impress. Enjoy!