Description
This cozy dessert flips the classic upside-down cake on its head—literally. Instead of the usual pineapple rings, sweet apple slices simmer in buttery brown sugar caramel, then bake under a spiced, tender cake. When you turn it out, the apples shine in a glossy, amber topping that tastes like caramel apple meets warm autumn spice.
Ingredients
Apple Caramel Layer
- ¾ cup packed brown sugar
- ¼ cup butter
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- Pinch of kosher salt
- 2 apples, peeled, cored, and cut into ½-inch slices
Cake Batter
- Cooking spray
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- ¼ teaspoon nutmeg
- ½ cup softened butter
- 1 cup granulated sugar
- ½ cup brown sugar, lightly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
Instructions
Set your oven to 350°F and lightly spray a 9-inch round cake pan with cooking spray so the caramel layer releases easily when flipping.
Place a small saucepan over medium heat and melt the butter with the brown sugar. When the mixture is smooth and starts to bubble slightly, stir in the vanilla, cinnamon, and salt. Let it cook for about 2 minutes until it thickens slightly.
Pour the caramel into the prepared cake pan, spreading it evenly. Arrange your sliced apples over the caramel in a neat, even layer.
In a medium-sized mixing bowl, whisk together the flour, baking powder, cinnamon, salt, and nutmeg. Set aside.
Using an electric mixer, beat the softened butter with the granulated and brown sugars until creamy and fluffy. Add the eggs one at a time, mixing well between each addition, then blend in the vanilla.
Add half of the dry ingredients to the butter mixture and mix gently until just blended. Pour in the milk and stir again. Add the remaining dry mixture and mix only until the batter is smooth—don’t overbeat.
Spread the cake batter carefully over the apple layer in the pan. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes. Run a thin knife around the edges, set a rack or serving plate on top, then flip the cake over in one confident motion. Lift the pan away and let the cake cool completely before cutting and serving.