Caramel Apple Upside-Down Cake – A Buttery, Caramelized Delight

par

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a saucepan over medium heat, melt butter and stir in brown sugar, cinnamon, nutmeg, and vanilla.
  3. Cook for 2–3 minutes until the sugar dissolves and the mixture thickens slightly.
  4. Pour the caramel into the bottom of the prepared cake pan.
  5. Arrange the apple slices on top of the caramel in a circular pattern.

Step 2: Make the Cake Batter

  1. In a bowl, whisk together flour, baking powder, and salt.
  2. In a separate large bowl, cream butter and sugar until light and fluffy.
  3. Add eggs, one at a time, mixing well. Stir in vanilla extract.
  4. Gradually add the dry ingredients and milk, alternating between the two, until fully incorporated.

Step 3: Assemble and Bake

  1. Gently pour the batter over the apples, spreading it evenly.
  2. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10–15 minutes before inverting onto a plate.

Serving and Storage Tips

Serving Suggestions:

  • Serve warm with vanilla ice cream or whipped cream.
  • Drizzle with extra caramel sauce for a decadent touch.
  • Enjoy with a cup of coffee or spiced tea for a cozy treat.

Storage & Reheating:

  • Fridge: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Wrap tightly and freeze for up to 3 months.
  • Reheating: Warm slices in the microwave for 20–30 seconds before serving.

Variants & Customization

  • Nutty Addition: Sprinkle chopped pecans or walnuts over the caramel before adding apples.
  • Spiced Cake: Add ½ tsp cinnamon and ¼ tsp nutmeg to the batter for extra warmth.
  • Boozy Twist: Add 1 tbsp dark rum or bourbon to the caramel for a deeper flavor.
  • Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.

FAQ

1. What apples work best?

Firm apples like Granny Smith, Honeycrisp, or Fuji hold their shape and don’t turn mushy.

2. Can I make this ahead of time?

Yes! Bake it a day ahead and store at room temperature. Reheat slightly before serving.

3. What if my caramel sticks to the pan?

Let the cake cool for only 10 minutes before inverting. If it sticks, place the pan over low heat for 30 seconds to loosen the caramel.

4. Can I use store-bought caramel?

Yes! Warm up ½ cup of caramel sauce and pour it into the pan before adding apples.

continued on next page

Laisser un commentaire