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–+ servings
a slice of upside down apple cake on a black plate
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4.43 from 42 votes

Caramel Upside Down Apple Cake

The perfect Fall and Winter Comfort Cake. Apples and a Delicious self made Caramel Sauce make it amazing.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Desserts
Cuisine: American
Servings: 8 people
Calories: 349kcal
Author: Rosemary Molloy

Ingredients

FOR THE BASE

  • 1/3 cup butter (65 grams)
  • 1/2 cup brown sugar (packed) (110 grams)
  • 1/2 teaspoon cinnamon
  • 2 medium apples (about 1½ cups) (peeled, cored and sliced not too thin)

FOR THE CAKE

  • 1/4 cup + 2 tablespoons butter (75 grams)
  • 1/2 cup + 1 tablespoon granulated sugar (112 grams)
  • 1/2 teaspoon vanilla
  • 1 large egg
  • 1 1/2 cups all purpose flour (195 grams)
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt*
  • 1/2 cup + 1 tablespoon milk (135 grams)

I use salted butter, if you use unsalted then add 1/4 teaspoon of salt.

US Customary - Metric

Instructions

  • Pre-heat oven to 350° (180° celsius). Line an 8 inch (20 cm) cake pan with parchment paper. Scrunch up the paper and then wet and ring out, shake out excess water before placing in the cake pan, although a little moisture doesn't hurt.

FOR THE BASE

  • In a small bowl mix together the brown sugar and cinnamon, then add the softened butter and combine, spread on the bottom of the prepared cake pan.
    Place the sliced apples on top.

FOR THE CAKE

  • In a medium Bowl whisk together flour, baking powder and salt, set aside.
  • In a medium bowl beat together butter, sugar and vanilla. Add the egg and beat until light and fluffy, about 2 minutes. Add flour mixture alternately with milk. Beat to combine.
  • Spoon batter over apple slices and spread evenly. Bake for approximately 40-45 minutes or until toothpick come out clean. Let the cake cool until warm, then place a serving plate over the pan and carefully flip them together. Lift away the pan and parchment to reveal the caramelized apples. Serve with a scoop of ice cream if desired. Enjoy!

Notes

Storage: Store the cooled cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring refrigerated cake to room temperature before serving, or warm individual slices briefly.
Freezing: Wrap the completely cooled cake well and freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Nutrition

Calories: 349kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 63mg | Sodium: 145mg | Potassium: 198mg | Fiber: 2g | Sugar: 31g | Vitamin A: 501IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg