Description
This upside-down cake flips the script with buttery apples swimming in caramel, baked under a soft, spiced cake. When it turns out—warm, glossy, and beautiful—it’s the kind of dessert that makes everyone pause before the first bite.
Ingredients
Topping:
3 tbsp unsalted butter
½ cup brown sugar
2–3 apples, peeled, cored, and sliced (Honeycrisp or Granny Smith)
Cake:
1½ cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream or plain yogurt
¼ cup milk
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or deep pie dish.
Make the caramel topping: In a small saucepan, melt butter and brown sugar until bubbly and smooth (2–3 minutes). Pour into the bottom of the prepared pan and arrange apple slices on top in a circular pattern.
Make the cake batter: Whisk dry ingredients (flour, baking powder, soda, salt, spices) in one bowl. In another, cream butter and sugars until fluffy. Beat in eggs and vanilla. Mix in sour cream and milk, then fold in dry ingredients.
Spread batter over apples gently and evenly.
Bake 40–45 minutes, or until a toothpick comes out clean. Let cool for 10–15 minutes, then invert onto a serving plate.
Serve warm with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 320 / Serving
- Sugar: 28g / Serving
- Sodium: 250mg / Serving
- Fat: 15g / Serving
- Saturated Fat: 9g / Serving
- Carbohydrates: 42g / Serving
- Protein: 4g / Serving
- Cholesterol: 70mg / Serving