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    Home - Cake

    Published: Oct 14, 2015 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Caramel Apple Upside Down Cake

    Jump to Recipe Print Recipe

     

    There is nothing better than a rich and decadent cake that is easy to make. This caramel apple upside down cake will become your favorite fall baking dessert recipe!

    So this was the first thing I rushed to make after we went apple picking. I've been craving this cake all year and I waited because I knew I wanted to go apple picking and use those apples to make the cake. When we went to the main part of the farm to pick up our picking permits, I browsed through their pre-picked apple selection and I immediately fell in love with their Cortland and Staymared apples because they had that "dusty" looking coating that blueberries get (which actually helps them repel water) so we went directly to those orchards.

    This is my favorite caramel apple upside down cake. I love to make this cake everytime we go apple picking. Guaranteed to become your favorite simple cake!
    Now's about the time I explain to you that I am not naturally the outdoorsy type. I used to be when I was with Vlad, but I eventually went back to my hermit ways. I love the thought of having fun outdoor adventures. I just can't stand the heat and more importantly, bugs. Plus I am basically allergic to everything outside. So as soon as we reach the orchards, my allergies kicked which in turn started giving me issues with my asthma. And of course this happened to be the one time I take my inhaler out of my purse because the one I kept inside the house ran out. So I was huffing and puffing and trying not to start an attack in the middle of an apple field. At the same time, I didn't want to miss out on the opportunity to pick apples because it is so much fun.

    This easy and delicious caramel apple upside down cake that will become your family's favorite dessert - and your favorite breakfast when the kid's are away!

    So here I am walking at a snails pace scared that I was going to have an asthma attack while searching through the trees for the best apples. And of course all the best ones had to be at the top, so I ended up picking my daughter up so she could grab them for me. We had a ton of tun at the end of it all and despite the fact that their apples were just over $1 a pound, I still ended up spending a ton on apples. I also bought some apple cider, peach cider, and apple cider doughnuts for us to munch on during the ride home.
    We are actually going back today to go for a hayride and pumpkin picking. I love this particular farm because the hayrides are cheap and they come with the ability to pick one pumpkin AND you get a free apple cider doughnut and apple cider. Suh-weet!

    An incredible caramel apple upside down cake that will become your favorite dessert recipe to make this fall - or any time of year!

    Anyway, the caramel apple upside down cake. Yeah. It's yummy caramel goodness that soaks right into a simple, buttery cake. But it's got apples, so it counts as a breakfast food. I recommend making at least two of these (the recipe is easily doubled or triples) because they don't last long. At least they didn't in my house. I made three. One for us, another for my grandmom and aunt (my grandmoms diabetic, so it's mostly so she doesn't feel left out) and one for the neighbors. Well... my family ended up eating two and a half over night. Oops.

    There is nothing better than a rich and decadent cake that is easy to make. This caramel apple upside down cake will become your favorite fall baking dessert recipe!

    Caramel Apple Upside Down Cake

    Amanda Powell
    A fluffy and decadent caramel apple upside down cake
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Cake
    Cuisine American
    Servings 12 slices
    Calories 341 kcal

    Ingredients
      

    • 1 cup unsalted butter room temperature, divided
    • 1 ¼ cups sugar divded
    • 2 teaspoons cinnamon divided
    • 2 teaspoons vanilla extract divided
    • 1 large apple or two medium apples peeled and sliced to medium thickness
    • 1 ½ cups all purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon ginger
    • ½ teaspoon cardamom
    • ¼ teaspoon nutmeg
    • ¼ teaspoon cloves
    • ¼ teaspoon salt
    • ½ cup brown sugar
    • 2 large eggs room temperature
    • ½ cup nonfat Greek yogurt

    Special Equipment

    • 9- inch cake pan
    • Skillet
    • Mixing Bowls
    • Whisk
    • Spatula

    Instructions
     

    • Preheat the oven to 350F. Take out a 9-inch cake pan and lightly grease.
    • In a skillet, heat half the butter until melted and slightly bubbly. Add one cup of the sugar and cook until a caramel brown color. Add in half the cinnamon and vanilla extract and stir well.
    • Pour the caramel mixture into the baking pan and make sure it is spread evenly on the bottom.
    • Place the apple slices onto your baking pan over the caramel. They should be fairly close together, but not too tight. You might not need to use all of the apple slices, depending on the size of your apples. That's okay. They make a good snack while your cake is baking.
    • In a small bowl, mix together the flour, baking powder, baking soda, remaining cinnamon, ginger, cardamom and salt together. Set aside.
    • In a separate bowl cream the remaining butter and sugar together until light and fluffy. Add the eggs one at a time and beat well between each egg. Add in the remaining vanilla and the yogurt.
    • Pour the flour mixture into the wet ingredients and mix until combined. the batter should be quite thick.
    • Pour the cake batter over the apples and spread to the edges. Since the batter is so thick, it will take some gentle coaxing to get the batter to spread evenly. You don't want to work it too hard otherwise the apple slices will start moving around.
    • Bake for about 30 - 35 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes. Run a knife along the edges of the cake, then place a plate over the pan and carefully, but quickly turn over the pan and plate so that the pan is on top. Carefully remove the pan and the cake should come out easily. Wait 10 minutes before slicing.

    Nutrition

    Calories: 341kcalCarbohydrates: 46gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 70mgSodium: 158mgPotassium: 77mgFiber: 1gSugar: 33gVitamin A: 526IUVitamin C: 1mgCalcium: 47mgIron: 1mg
    Keyword apple, caramel, upside down cake
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

     

    linked up at Miz Helen Country Cottage

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Jen says

      September 12, 2018 at 8:29 pm

      My caramel seized. Any ideas? It was a really rainy, humid day. Could that have been why?

      Reply
      • Amanda says

        September 12, 2018 at 10:15 pm

        There could be a few different reasons that can happen. The humidity can sometimes be a culprit if its pretty humid. At what point did it seize? If it seized after it had already caramelized (turned amber/golden brown), you can add warm heavy cream to the mixture a tablespoon at a time and keep stirring until it smooths out again. Just in case that happens again.

        Reply
    2. Steph @ Steph in Thyme says

      October 22, 2015 at 2:56 pm

      GORGEOUS! I love the lighting in these photos, and the cake looks divine!!

      Reply
    3. Annie @ Annie's Noms says

      October 20, 2015 at 3:55 am

      This is so beautiful! Caramel Apple is one of my favourite flavour combinations and this looks so yummy!

      Reply
      • Amanda says

        October 21, 2015 at 12:10 am

        You really can't go wrong with caramel apple anything, right? Thanks for stopping by!!

        Reply
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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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