Your mom or granny must have made a cake like this. But was it upside down? This is the whole trick! Our topping first lines the bottom, and after baking, it lines the top.
Ground cinnamon goes well with apples, so don’t neglect it. What’s more, you can add a pinch of nutmeg to the dough, and some coarse salt to the caramel for an extra touch.
Preparing the pie is easy and quick, just read all the cooking recommendations to avoid mistakes. As soon as you taste this caramel apple upside-down cake – share your experience with us!
HOW TO MAKE CARAMEL APPLE UPSIDE-DOWN CAKE
- Step 1. Preheat oven to 350F, sprinkle with oil on a 9 “baking dish.
Place the butter, brown sugar, and cinnamon in a saucepan. Put on medium heat, stirring constantly until sugar dissolves. Remove from heat, pour into prepared baking dish.
- Step 2. Peel the apples and cut them into thin slices. Arrange the apples so that they completely cover the caramel.
- Step 3. In a large bowl, combine flour, salt, baking powder, and cinnamon and set aside.
- Step 4. In a separate bowl, beat the softened butter and sugar with a mixer until smooth.
- Step 5. Add eggs at room temperature, one at a time, beating each time. Add vanilla and stir again.
- Step 6. Combine dry ingredients with dough, adding portions and alternating with milk. Start and finish with a flour mixture.
- Step 7. Pour the batter into a baking pan over the apples, spread with a spatula. Bake for 35-40 minutes in a preheated oven, or until a toothpick inserted in the center comes out dry and clean.
- Step 8. Remove from the oven, let it cool for 10-15 minutes. Then cover the cake with a large flat dish and quickly but gently turn the cake upside down.
- Measure flour with a measuring cup, or even better with a kitchen scale. Too much flour will dry out the cake. Be sure to sift the flour through a sieve.
- If your cake has browned too quickly, cover it with a sheet of foil and continue baking.
- Do not leave the cake for a long time in the baking dish after cooking. The caramel layer will harden and you simply cannot get the cake. If this does happen, place the cake pan in hot water or in the oven for a few minutes. The caramel will melt and you can turn the cake upside down.
- All apples are different in size. Choose large ones and cut them into thin slices. Depending on the size of the apples and the thickness of the slices, you may need fewer or more than two apples.
What to serve with caramel apple upside-down cake?
You can eat this cake warm or cold . while it’s still hot, serve with a scoop of vanilla ice cream. if the pie is already cold, serve with whipped cream, caramel or chocolate topping.
Do you refrigerate apple upside-down cake?
I prefer eating this cake while it is still warm and the caramel is not completely frozen. If this apple pie is not eaten in a day, I will definitely put it in the refrigerator.
Can you freeze apple upside-down cake?
Yes, you can freeze this apple cake. To do this, wait until it has completely cooled down, wrap it with cling film along with the dish on which it lies, then with foil. Place in the freezer. Defrost it overnight in the refrigerator before serving. You can heat it slightly in the microwave.
How to store an apple upside-down cake?
This cake keeps well at room temperature for up to three days, just be sure that you cover it well with cling film, this will protect it from drying out. You can also store it in the refrigerator for 5-6 days, also covering it tightly.
OTHER RECIPES YOU MIGHT ENJOY;
- DO NOTHING TORNADO CAKE!
- KENTUCKY BUTTER CAKE
- SUPER MOIST SPICE CAKE
- CLASSIC OLIVE OIL CAKE
- BETTER THAN “ANYTHING” CAKE
- VANILLA WAFER CAKE
CARAMEL APPLE UPSIDE-DOWN CAKE
- 1/4 cup (60 grams) unsalted butter
- 1/2 cup (100 grams) light brown sugar
- 1/2 teaspoon ground cinnamon
- 2 large apple peel, cored, and thinly sliced
- 1 and 1/2 cups (190 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (115 grams) unsalted butter, softened to room temperature
- 2/3 cup (130 grams) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla
- 1/2 cup (120 ml) milk
- In a small saucepan, add the butter, brown sugar, cinnamon and melt them, stirring constantly until smooth. Pour the caramel into a greased 9-inch baking dish.
- Peel the apples, cut into thin slices and lay on top of the caramel.
- In a large bowl, whisk softened butter and sugar, then add eggs and vanilla, one at a time.
- In a separate bowl, combine flour, salt, baking powder, and cinnamon.
- Add flour and milk to the butter mixture, alternating, in small portions, whisk after each addition, starting and ending with flour. Pour the dough over the apples, spread with a spatula. Bake 35-40 minutes, or until a toothpick comes out clean.
- Remove the pie from the oven, let cool for 10-15 minutes, cover with a large flat dish, and turn upside down.
- Melt the butter, brown sugar, and cinnamon mixture gently, stirring constantly. In fact, we are preparing caramel and you need to make sure that it does not burn. Be very careful not to get the hot caramel on your skin. Its boiling point is very high.
- Apples should be chosen from hard and sour varieties. These apples hold their shape better without turning into the puree, and the acid balances the overall sweetness of caramel.
- Use quality high-fat butter.
- Eggs should be at room temperature and should be added in turn, beating after each addition. Otherwise, your butter mixture may eliminate.
- After adding eggs, you do not need to beat the dough for too long, stop as soon as everything is mixed.