Caramel Apple Upside Down Cake
This caramel apple upside down cake is a fall must-make.
Combining a soft cinnamon-spiced cake with buttery caramelized apples, we’re essentially getting two desserts in one.
After inverting, the topping’s juices seep down into the cake and add unbeatable flavor and moisture.
What you’ll love most, besides the flavors, is that there’s no fancy decoration required– the lovely garnish is literally baked into the cake!
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) 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
• 2-3 apples , peeled, cored and sliced about ½ inch (1.5cm)
thickIngredients:
• 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) 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
• 2-3 apples , peeled, cored and sliced about ½ inch (1.5cm) thick
PREPARATION:
Preheat the stove to 350°F (180°C) and spread the sides of a 9-inch (23 cm) cake skillet.
In a bowl, whisk together flour, cinnamon, baking powder, salt, and nutmeg. Put away.
In a bowl of a stand or handheld blender, beat the spread, granulated sugar, and earthy colored sugar for a couple of moments, until light and cushy.
Beat in the eggs, each in turn followed by the vanilla.
Step by step add the dry fixings, scratching down the sides of the bowl after every option and halting when just completely blended.
Empty salted caramel sauce into the dish and spread equally over the base and up the sides.
Organize cut apples on top of the caramel. Spread the cake player equitably on top of the apples.
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