Get ready to tantalize your taste buds with this scrumptious Apple Upside Down Cake! Picture this: a caramel apple topping sitting atop a fluffy, spiced cake—pure heaven, right? And guess what? It’s easier to make than you might think, with just a little trickiness involved in perfecting that caramel drizzle.
Let’s dive into some handy tips for mastering that caramel sauce:
- First things first, grab a stainless steel saucepan with a sturdy bottom—no non-stick or aluminum pans here, as they tend to mess with the caramel.
- Make sure your pan is squeaky clean; a hint of grease can throw off your caramel game. You might even want to give it a wipe down with vinegar before you start.
- Opt for pure cane sugar for the best results.
- To prevent sugar crystals from ruining your caramel, brush the sides of the pan with water before cooking.
- Keep the heat at a moderate level—too low or too high can lead to crystallization.
- Resist the urge to stir the syrup as it cooks; just let it do its thing until it turns a light golden brown.
- Once it’s reached that perfect hue, swiftly pour it over your waiting apples.
Apple Upside Down Cake
Ingredients
For the Apple Topping:
- 1 apple
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon nutmeg
For the Caramel:
- 1 cup granulated sugar
- 1 tablespoon corn syrup or glucose
- 1/4 cup water
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon powder
- 1/2 teaspoon nutmeg
- 3/4 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1/2 tablespoon vanilla extract
- 1/3 cup buttermilk
Instructions
For the Apples:
- Peel and slice the apple into 1/4-inch thick slices, then sprinkle them with cinnamon and nutmeg. Give them a gentle stir to coat them evenly.
Preparing the Cake Pan:
- Grease a 9-inch cake pan and line the bottom with parchment paper to prevent sticking.
- Arrange the seasoned apple slices in a single layer on the bottom of the pan.
Making the Caramel:
- Read through the instructions carefully before you begin.
- Using a stainless steel saucepan, combine the sugar, water, and corn syrup or glucose. Stir gently until you achieve a wet sand consistency.
- Brush the sides of the pan with water to prevent crystallization.
- Heat the mixture over medium-high heat until it turns a light golden brown, then immediately pour it over the apples in the cake pan.
Preparing the Cake Batter:
- Preheat your oven to 350°F.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the batter, mixing until just combined.
- Spread the batter evenly over the caramel-coated apples in the cake pan.
Baking:
- Bake the cake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 15 minutes before carefully flipping it onto a plate.
Notes
Store the cake in an airtight container at room temperature for 1 to 2 days, or in the fridge for up to 4 days.