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.