Caramel Apple Upside-down Cake



°1 ¾ cup (8 ¾ oz/247g) all-purpose flour

°2 teaspoons ground cinnamon

°1 tsp baking powder

°¼ tsp salt

°¼ tsp nutmeg

°½ cup softened butter

°1 c (8 oz/225 g) granulated sugar

°2/3 c (4 oz/115 g) brown sugar

°2 eggs

°1 t vanilla extract

° generous ½ c (4 floz/115 mL) salt caramel sauce

°2 to 3 apples, peeled, seeded and sliced about 1.5-cm (1/2-inch) thick




Preheated oven to 350°F (180°C) and butter sides of a 9-inch (23-cm) cake pan. In a bowl, whisk together the flour, cinnamon, baking powder, salt and nutmeg. Set aside. In a bowl of a stand or hand mixer, beat the butter, granulated sugar and brown sugar for a few minutes until light and fluffy.

Stir in eggs, one at a time, then vanilla. Gradually add the dry ingredients, scraping the sides of the bowl after each addition and stopping when just blended.

Pour the salted caramel sauce into the pan and spread evenly on the bottom and sides. Arrange the sliced apples on top of the caramel. Spread the cake dough evenly over the apples.

Bake for 45 to 55 minutes, until a toothpick inserted in the centre comes out clean. Let cool in the pan for only 5 minutes, then invert on a serving platter to let cool completely. If it gets too cold, the apples will stick to the pan.


Enjoy !

Leave a Reply

Your email address will not be published. Required fields are marked *