A moist, fluffy, sweet caramel apple upside-down cake is simple but absolutely delicious. It’s also the perfect treat to make on a cold winter weekend. There are some things in life that need little explaining; this is one of them. My preference for cake over pie is no secret. But this is actually a nice mix of the two. Sweet, crisp apples baked into rich caramel–right there I’m sold. A true caramel coated apple on a stick is probably one of my favorite childhood treats. My dad would take us skiing in Colorado every year. The Rocky Mountain Chocolate Factory was a place we would go for treats after a long day on the mountain. Everyone in my family got chocolate, but I religiously went for the caramel apples. They did not disappoint. At 45 I’m still a sucker for caramel apples. I make them once a year in the Fall and my younger son and I devour them instantly.
So this recipe with caramel and apples seemed fitting, for the season and for me personally. This is not my recipe however, it is a Betty Crocker recipe. Some of you may be shocked, don’t be, great recipes come from all over. I love this recipe but most of all its simplicity. I have adapted the original recipe only slightly as I often do. This caramel apple upside-down cake is easy, straightforward and delicious if you’re in the market for a tasty cake. With the right balance of sweet and tart, moist and fluffy, I think this cake will please almost anyone who likes sweets. This was a big hit with my husband, a man who prefers pie for breakfast. Either for dessert or a breakfast treat on the weekends, this cake is a keeper.
Caramel Apple Upside-Down Cake
- For the Topping:
- 1/4 cup unsalted butter
- 2/3 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 3 medium apples, peeled, cut in half and sliced into 1/4-inch slices
- For the Cake:
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- Step 1 Heat oven to 325 degrees F. Lightly grease the bottom and sides of 8×8-inch square baking pan. Set aside.
- Step 2 In a small saucepan, add the butter and place over medium heat. Once melted, add the brown sugar and bring to a boil, stirring occasionally. Turn the heat off and add the cinnamon. Stir well to incorporate.
- Step 3 Pour the mixture into the prepared baking pan and using a rubber spatula, spread evenly.
- Step 4 Lay the apple slices down over sugar mixture, overlapping slightly. Set aside.
- Step 5 For the cake: In medium size mixing bowl, add the flour, baking powder and cinnamon, mix well.
- Step 6 Using a kitchen mixer, such as a KitchenAid fitted with a paddle attachment, add the sugar and butter and beat on hight till light and fluffy
- Step 7 Add the eggs, one at a time, and mix until well incorporated. Add the vanilla.
- Step 8 Reduce the speed to low and add the flour mixture alternately with the milk in two additions.
- Step 9 Using a rubber spatula, spread the cake batter over apple arranged apple slices.
- Step 10 Bake on the middle rack for about 55 minutes or until a tester comes out clean.
- Step 11 Allow cake to cool slightly. Once cool enough to handle, loosen the sides gently with a parking knife. Place a large cutting board or serving platter on top of the baking pan. Flip the cutting board and pan so the baking pan is not upside-down and on top. Gently tap the bottom until you feel the cake release from the pan and onto the cutting board.
- Step 12 Slice and serve warm or at room temperature.
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