Recipe: Caramel-Apple Upside-Down Cake

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Caramel Topping:
1/4 cup butter
2/3 cup packed brown sugar
2 tbsp Heavy Cream
1 medium Apple peeled, and cored sliced into thin slices
4 medium apples, peeled, cut to thin slice

Dry ingredients:
2 2/3 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
Wet Ingredients:
2 cup granulated sugar
1 cup butter softened
4 eggs
1 tsp vanilla
1/2 cup milk
1/2 cup roasted pecan pieces

  • Preheat oven to 325°F.
  • Line a  pan 9 x 13” pan with parchment paper
  • Caramel Topping: in a small sauce pan, heat butter, brown sugar and heavy cream until boiling.
  • Pour Caramel into parchment paper lined pan 9 x 13” pan
  • Arrange thinly sliced apple on Caramel. whatever does not fit use later to mix in batter
  • Combine and mix flour and baking powder and salt in a medium bowl.
  • In a mixer bowl cream sugar and butter together
  • add one egg at a time and mix well
  • add vanilla
  • add dry  ingredients & milk into wet mixture and mix. Do not  over mix.
  • When all is combined, add apples. (Optional: add pecan pieces).
  • Carefully pour mixture into pan
  • Bake for 65 minutes (or until a toothpick inserted comes out dry)
  • Let cake cool (at least 30 mins).
  • Using a large flat parchment lined surface (cutting board) invert cake.
  • Gently slide the cake back into the pan.