Caramel Apple Upside Down Cakes Recipes

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CARAMEL APPLE UPSIDE DOWN CAKE



Caramel Apple Upside Down Cake image

This stunning apple upside down cake combines a soft cinnamon-spiced cake with a delicious buttery caramel topping. Pack those apples into the pan-- this cake can hold a lot and you won't regret those extra slices!

Provided by Sally

Categories     Dessert

Time 1h30m

Number Of Ingredients 16

6 Tablespoons (85g) unsalted butter
1/2 cup (100g) packed light or dark brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon pure vanilla extract
2 medium apples, peeled and sliced into 1/4 inch slices (1.5-2 cups slices)*
1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
6 Tablespoons (90ml) whole milk, at room temperature*

Steps:

  • Preheat oven to 350°F (177°C).
  • Combine butter and brown sugar together in a small saucepan over medium heat. Whisk occasionally until butter has melted. Cook, whisking constantly, for 1 minute as mixture thickens. Remove from heat and whisk in the cinnamon and vanilla extract. Pour into an ungreased 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep. I recommend this pie dish, which is 1.8 inches deep but I never have an overflow issue.) Arrange the apple slices neatly on top, overlapping where necessary. See photo above. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or "set" the topping's arrangement.
  • Whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the eggs and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  • Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.
  • Bake for 40-46 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean- a couple moist crumbs are OK. Don't be alarmed if your cake takes longer or if the cake rises up and sticks to the foil. (We serve the cake upside down anyway!)
  • Remove cake from the oven and cool on a wire rack for just 15 minutes. Invert the slightly cooled cake onto a cake stand or serving plate. Some of the juices from the topping will seep over the sides- that's ok. You can slice and serve the cake warm, but the slices will be messy. I find it's best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.
  • Cover leftover slices and store for up to 3 days in the refrigerator or 3 months in the freezer. Thaw at room temperature. I don't recommend freezing the cake as a whole because the topping arrangement doesn't thaw very nicely. See make ahead instructions below.

CARAMEL-APPLE UPSIDE-DOWN CAKE



Caramel-Apple Upside-Down Cake image

The best part about the classic pineapple upside-down cake is its gooey fruit topping, and this fresh take on the beloved dessert is no exception. We replaced canned pineapple with fresh apple slices whose tart flavor is the perfect balance to a sticky-sweet caramel sauce. We don't like to play favorites, but this topping plus a tender vanilla scratch cake equals an easy modern-day treat that may just outdo the original.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 8

Number Of Ingredients 15

1/4 cup butter or margarine
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 medium apples, peeled, cut into 1/2-inch wedges
1 1/3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup butter or margarine, softened
2 eggs
1/2 teaspoon vanilla
1/4 cup milk
1 cup whipping cream
2 tablespoons granulated sugar

Steps:

  • Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
  • In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
  • In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
  • Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
  • Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.

Nutrition Facts : Calories 550, Carbohydrate 68 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 50 g, TransFat 1 g

CARAMEL APPLE UPSIDE-DOWN CAKES



Caramel Apple Upside-Down Cakes image

Make and share this Caramel Apple Upside-Down Cakes recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

2 1/4 cups sugar, divided
1/4 cup water
2 tablespoons unsalted butter, room temperature
1/2 cup unsalted butter, room temperature
4 large golden delicious apples, peeled, cored and cut into 8 wedges each
1 3/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
vanilla ice cream

Steps:

  • Combine 1 1/2 cups sugar and 1/4 cup water in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until color is deep amber, occasionally swirling pan and brushing down sides with pastry brush dipped into water, about 8 minutes. Working quickly, divide hot caramel among six 1 1/4-cup custard cups. Using pot holders to protect hands, tilt and rotate custard cups to cover bottoms with caramel. Set aside.
  • Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add apple wedges and sauté until just tender, about 12 minutes. Arrange apple wedges in bottoms of caramel-lined custard cups.
  • Preheat oven to 325°F Sift cake flour, baking powder, and salt into medium bowl. Using electric mixer, beat remaining 1/2 cup butter and remaining 3/4 cup sugar in another medium bowl until well blended. Add eggs 1 at a time and beat until well blended after each addition. Mix in vanilla extract. Beat in flour mixture in 3 additions alternately with whole milk in 2 additions. Spoon batter over apples in custard cups, dividing batter equally (about 1/2 cup for each).
  • Bake cakes until light golden around edges and tester inserted into center comes out clean, about 35 minutes. Run small knife around cakes to loosen. Invert cakes onto plates. Serve warm with vanilla ice cream.

Nutrition Facts : Calories 716.9, Fat 22.1, SaturatedFat 13.1, Cholesterol 123.4, Sodium 260.6, Carbohydrate 126.9, Fiber 4.1, Sugar 91, Protein 6.6

CARAMEL APPLE UPSIDE-DOWN CAKE



Caramel Apple Upside-Down Cake image

This is truly a wonderful fall treat! It is warmly spiced, not overly sweet, and those tender, buttery caramel apples on top are a lovely touch. Serve this lightly warmed with vanilla ice cream, or call it a coffee cake and serve it for breakfast-your choice!

Provided by Rebekah Rose Hills

Categories     Upside-Down Cake

Time 2h5m

Yield 12

Number Of Ingredients 13

nonstick cooking spray
6 tablespoons unsalted butter
½ cup brown sugar
2 medium apples, cored and thinly sliced
1 ½ cups all-purpose flour
2 teaspoons ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup white sugar
½ cup packed brown sugar
2 large eggs, at room temperature
1 ½ teaspoons pure vanilla extract

Steps:

  • Spray an 8- or 9-inch round cake pan with nonstick spray.
  • Combine butter and brown sugar for topping in a small saucepan over medium heat. Cook, stirring occasionally, until butter has melted and mixture begins to simmer gently, 3 to 4 minutes. Don't let the caramel mixture come to a boil; just allow it to bubble gently for a couple of minutes so it can thicken slightly.
  • Pour into the prepared cake pan, then arrange apple slices all around the pan as desired. Place in the refrigerator so the topping can set while you prepare the cake.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Whisk flour, cinnamon, baking powder, and salt together in a bowl.
  • Beat butter, sugar, and brown sugar in a separate bowl with an electric mixer until light in color and fluffy, 2 to 3 minutes, scraping down the bottom and sides as needed. Blend in eggs, incorporating slowly and scraping down the sides again, as needed. Mix in vanilla. Add in dry ingredients on low speed, blending just until combined; batter will be thick.
  • Remove the cake pan from the refrigerator. Gently spread the thick batter over the topping, trying not to disturb the apples too much.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and set on a cooling rack for 15 minutes.
  • Place a plate over the top of the pan, then carefully invert it, allowing the cake to release from the pan onto the plate. Let cake cool completely to room temperature, 45 minutes to an hour; the top can be fairly soft and may not cut cleanly while it is still warm.

Nutrition Facts : Calories 292.3 calories, Carbohydrate 42 g, Cholesterol 35.6 mg, Fat 13.6 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 8.5 g, Sodium 165.4 mg, Sugar 28.6 g

CARAMEL APPLE UPSIDE-DOWN CAKES



Caramel Apple Upside-Down Cakes image

Categories     Cake     Fruit     Dessert     Bake     Kid-Friendly     Apple     Fall     Party     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 11

2 1/4 cups sugar, divided
1/4 cup water
2 tablespoons plus 1/2 cup (1 1/4 sticks) unsalted butter, room temperature
4 large Golden Delicious apples (about 2 pounds), peeled, cored, each cut into 8 wedges
1 3/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
Vanilla ice cream

Steps:

  • Combine 1 1/2 cups sugar and 1/4 cup water in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until color is deep amber, occasionally swirling pan and brushing down sides with pastry brush dipped into water, about 8 minutes. Working quickly, divide hot caramel among six 1 1/4-cup custard cups. Using pot holders to protect hands, tilt and rotate custard cups to cover bottoms with caramel. Set aside.
  • Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add apple wedges and sauté until just tender, about 12 minutes. Arrange apple wedges in bottoms of caramel-lined custard cups.
  • Preheat oven to 325°F. Sift cake flour, baking powder, and salt into medium bowl. Using electric mixer, beat remaining 1/2 cup butter and remaining 3/4 cup sugar in another medium bowl until well blended. Add eggs 1 at a time and beat until well blended after each addition. Mix in vanilla extract. Beat in flour mixture in 3 additions alternately with whole milk in 2 additions. Spoon batter over apples in custard cups, dividing batter equally (about 1/2 cup for each).
  • Bake cakes until light golden around edges and tester inserted into center comes out clean, about 35 minutes. Run small knife around cakes to loosen. Invert cakes onto plates. Serve warm with vanilla ice cream.

CARAMEL APPLE UPSIDE-DOWN CAKE RECIPE BY TASTY



Caramel Apple Upside-Down Cake Recipe by Tasty image

Here's what you need: all-purpose flour, sugar, baking powder, eggs, oil, milk, vanilla extract, butter, dulce de leche, granny smith apples, vanilla ice cream

Provided by Alvin Zhou

Categories     Desserts

Yield 5 servings

Number Of Ingredients 11

1 ½ cups all-purpose flour
⅓ cup sugar
1 tablespoon baking powder
2 eggs
⅓ cup oil
⅓ cup milk
1 tablespoon vanilla extract
2 tablespoons butter
1 cup dulce de leche
3 granny smith apples, peeled and thinly sliced
vanilla ice cream

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a large bowl, mix together the flour, sugar, baking powder, eggs, oil, milk, and vanilla until smooth. Set aside.
  • In a small pot over medium heat, melt the butter. Add the dulce de leche and stir until mixture comes to a boil.
  • Immediately pour the dulce de leche mixture into a round baking pan.
  • Layer the apples in a circular pattern with each one overlapping the other. Repeat until the entire bottom of the pan is covered.
  • Pour the cake batter on top of the apples and spread the batter evenly on top.
  • Bake for 25 minutes, then cool until bottom is slightly warm.
  • Place a large round plate on top of the cake pan, then flip quickly. Give the cake pan a few pats to make sure the cake is released, then lift off the pan.
  • Slice and serve with ice cream!
  • Enjoy!

Nutrition Facts : Calories 583 calories, Carbohydrate 81 grams, Fat 25 grams, Fiber 4 grams, Protein 10 grams, Sugar 50 grams

CARAMEL-APPLE UPSIDE-DOWN CAKE



Caramel-Apple Upside-Down Cake image

Simple but tasty caramel-apple cake that takes little to no time to make!

Provided by Amanda Pierce

Time 1h

Yield 8

Number Of Ingredients 14

1 cup brown sugar
¼ cup unsalted butter
½ teaspoon ground cinnamon
1 medium apple - peeled, cored, and sliced
¾ cup white sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
¾ cup milk
2 cups all-purpose flour

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch nonstick cake pan with parchment paper.
  • Place brown sugar, butter, and cinnamon for topping in a pan over medium heat. Watch closely and stir everly 30 seconds until the mixture boils.
  • Meanwhile, place apple slices on top of the parchment paper in the cake pan. As soon as the topping boils, remove it from the heat, pour over the apple slices, and spread it out evenly.
  • Mix sugar and butter for cake in a large bowl with an electric mixer until fluffy. Mix in eggs, vanilla extract, and almond extract until completely combined. Mix in baking powder, baking soda, and 1/3 of the milk. Add remaining ingredients as follows, mixing briefly after each addition: 1/2 of the flour, 1/2 of the remaining milk, remaining flour, and remaining milk. Pour batter into the pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
  • Remove from the oven and let sit for 5 minutes. Run a butter knife along the sides of the cake to separate it from the cake pan. Cut off the top of the cake with a serrated knife to flatten it. Invert on a cake plate and release cake. Serve hot or cold.

Nutrition Facts : Calories 449.8 calories, Carbohydrate 64.3 g, Cholesterol 94.1 mg, Fat 19.3 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 11.7 g, Sodium 471.4 mg, Sugar 39.4 g

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From bookscookslooks.com


APPLE UPSIDE-DOWN CAKE - LIVE WELL BAKE OFTEN
2020-09-17 In a large mixing bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside. In a separate mixing bowl, beat the butter and sugar with an electric mixer for 3 to 4 minutes or until light and fluffy. Add the eggs one at a time, mixing well after each one, then mix in the pure vanilla extract.
From livewellbakeoften.com


CARAMEL APPLE UPSIDE DOWN CAKE - SWEET TEA + THYME
Instructions. Preheat oven to 325 degrees F. Spray an 9 inch round cake pan with baking spray. Pour caramel into the bottom of the greased pan. Arrange the apples slices in the caramel. In a medium size bowl whisk together flour, baking powder, cinnamon and salt. Set bowl aside.
From sweetteaandthyme.com


SALTED CARAMEL APPLE UPSIDE DOWN CAKE RECIPE - PINCH OF YUM
2013-09-30 Cake: Preheat the oven to 325 degrees. Beat the remaining butter and brown sugar until creamy. Add the eggs and milk and beat until incorporated. Stir in the flour, baking powder, and cinnamon. Pour the cake on top of the caramel and …
From pinchofyum.com


CARAMEL APPLE UPSIDE DOWN CAKE | ADVENTURES IN COOKING
In a medium bowl, mix together the flour, almond meal, baking powder, cinnamon, salt, and baking soda until combined. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, sugar, lemon zest, and vanilla at medium speed until the mixture is pale and fluffy, about 5 minutes. Set aside.
From adventuresincooking.com


THIS MONTH'S RECIPES | ANNA OLSON
Bake the cake for about 45 minutes, until a tester inserted in the centre of the cake comes out clean. Allow the cake to cool for 30 minutes. Run a knife around the inside edge of the cake pan and place a serving plate overtop the pan. Flip the cake over and lift the pan off, revealing the caramel apple top.
From annaolson.ca


IMPRESSIVE CAKES AND BAKES ANYONE CAN MASTER
2022-05-11 This classic upside-down cake, with a little twist, will soon become a family favorite. The caramel sauce base is made with sugar, butter and the clever addition of maple syrup.
From msn.com


CARAMEL UPSIDE DOWN APPLE CAKE - EAZY PEAZY DESSERTS
Place the apples in the pan and fill the cores with the jam peanuts mixture. Drizzle lemon juice and sprinkle cinnamon powder. Make the sponge cake batter. In a large bowl, beat the eggs and the sugar with a hand mixer. Slowly add milk, oil, vanilla and lemon zest and mix well. Mix flour and baking powder.
From eazypeazydesserts.com


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