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Caramel apple upside-down cake is a very classic dessert and has earned its love. Tandem of sour apples with thick caramel and soft biscuit
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 slices



  • 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.
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