Upside Down Caramelized Apple Cake Recipe 475

CARAMEL APPLE UPSIDE DOWN CAKE

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.

UPSIDE-DOWN CARAMELIZED APPLE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Lightly butter the sides of a 9-inch cake pan (not a springform pan).
• Combine the butter, sugar, cinnamon, and nutmeg in a small saucepan and boil 30 seconds. Scrape the mixture into the prepared pan and spread evenly. Sprinkle the apples all over and press them down slightly to level them.
• To make the cake, beat the butter and sugar with an electric mixer until creamy. Add the eggs and vanilla, and beat until very smooth and fluffy, about 2 minutes.
• Sprinkle in the flour, cornmeal, baking powder, and salt, and beat 10 seconds. Pour in the milk and beat just until the batter is evenly moistened, about 1 minute. Spoon the batter over the apples and smooth the top.
• Bake 50 minutes, or until a knife inserted in the center of the cake comes out dry. Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the plate. Let the cake cool completely before serving.

CARAMEL APPLE UPSIDE-DOWN CAKE

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.

CARAMEL-APPLE UPSIDE-DOWN CAKE

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.

UPSIDE-DOWN CARAMELIZED APPLE CAKE RECIPE - (4.7/5)

Steps:

• 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Increase oven temperature to 375°. 2. Toss apple slices with lemon juice, 1 tsp. vanilla extract, and 1/2 tsp. cinnamon. 3. Melt 1/4 cup butter in a 10-inch cast-iron skillet over low heat. Remove from heat; stir in brandy. Sprinkle with brown sugar. 4. Sprinkle pecans over brown sugar mixture. Arrange apples in 2 concentric circles over pecans. 5. Beat 1/2 cup granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Add milk, sour cream, and remaining 1 tsp. vanilla, beating just until blended. 6. Whisk together baking mix, nutmeg, and remaining 1/4 tsp. cinnamon in a medium bowl. Add nutmeg mixture to butter mixture, beating just until blended. 7. Beat egg whites in a large bowl at high speed until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter. Spread batter over apples in skillet. 8. Bake at 375° for 50 to 54 minutes or until a wooden pick inserted halfway into center of cake comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, replacing any topping that sticks to skillet on cake. Note: We tested with Bisquick Original All-Purpose Baking Mix. order ingredients Note: To get a true reading of doneness, insert the wooden pick only halfway through the cake when testing. Southern Living January 2010 Promoted Stories We Tried Blue Apron: Here's What Happened We Tried Blue Apron: Here's What Happened The Liberty Project Librarians Love It - The One Website Book Lovers Need to Know Librarians Love It - The One Website Book Lovers Need to Know BookTalk - Tips, deals, & fun for book lovers 5 Must Try Slow Cooker Recipes 5 Must Try Slow Cooker Recipes Awesome Cooker 2016's Best Luxury and Mid-Sized Sedans 2016's Best Luxury and Mid-Sized Sedans Yahoo Search 15 Cancer Causing Foods You Probably Eat Every Day 15 Cancer Causing Foods You Probably Eat Every Day Prevention Pulse Awesome Easy Snacks For Parties Awesome Easy Snacks For Parties Awesome Cooker Sponsored Links by Average User Rating 3.8 / 5 Rating Breakdown 5 star: 4 4 star: 2 3 star: 1 2 star: 1 1 star: 1 Ratings and Reviews 3 people listening Write review Most helpful Cacameron Apr 27, 2016 "Worst recipe ever" Cacameron Followed directions exactly. Not enough apples, and they were a little overcooked. At 54 minutes the top was golden but runny on the inside. I cooked only two more minutes but cake tastes dry and overcooked. I used Bisquick original also as noted in recipe. The "caramel" wasn't caramel at all. The brown sugar never melted because it is still granular yet overcooked because it immediately hardened...and I mean HARD - like rock candy. All I got positive from this recipe is that I'll try my own variation using my method of cooked apples instead. Helpful?Yes|No Reply Share More Jennifer Jan 9, 2016 "Not bad...but wouldn't make this again" Jennifer I thought this was just ok. Toasting the pecans before putting it in the pan to bake resulted in burned pecans. The cake just tasted alright, I think it would have been better to use a boxed spice cake mix. I don't think I'd make this again. There were a lot of steps and it just was ok. Helpful?Yes|No Reply Share More wooopxy Nov 29, 2013 "wooopxy's Review" wooopxy N/A Helpful?Yes|No Reply Share More 4PPl3k4K3 Nov 17, 2013 "4PPl3k4K3's Review" 4PPl3k4K3 Delicious-- moist, fluffy, sweet. I used extra vanilla in places and nixed the brandy. Would use more apples next time. Highly recommended! Helpful?Yes|No Reply Share More jmcclintock Oct 31, 2013 "jmcclintock's Review" jmcclintock N/A Helpful?Yes|No Reply Share More norahwynn Oct 21, 2013 "norahwynn's Review" norahwynn N/A Helpful?Yes|No Reply Share More cookfortim Feb 8, 2011 "cookfortim's Review" cookfortim All I have to say is: watch out! Easy and REALLY good! Helpful?Yes|No Reply Share More tracylobertini Oct 7, 2010 "tracylobertini's Review" tracylobertini This is my go to fall cake recipe. Always a hit with my family and friends. I have made it without the nuts for my picky ones and it is fine. Helpful?Yes|No Reply Share More eve81ter Feb 9, 2010 "eve81ter's Review" eve81ter Great texture, Needs to be cold before taking out of pan .Mine was warm & broke in 1/2. Great desert . Helpful?Yes|No Reply Share More Advertisement Promoted Stories Rotel Chicken Mexican Casserole Recipe Rotel Chicken Mexican Casserole Recipe MyRecipes Crescent Roll Breakfast Casserole Recipe Crescent Roll Breakfast Casserole Recipe MyRecipes How Millennials Master The Weeknight Meal Promoted How Millennials Master The Weeknight Meal Food & Wine Praline Pecan Cake Promoted Praline Pecan Cake Betty Crocker Rotel Chicken Mexican Casserole Recipe Crescent Roll Breakfast Casserole Recipe How Millennials Master The Weeknight Meal Praline Pecan Cake Sponsored Links by More Recipes Like This Upside-Down Apple Polenta Cake Recipe Upside-Down Apple Polenta Cake Real Simple Apple Upside-Down Cake Recipe Apple Upside-Down Cake MyRecipes Reddi-wip Maple-Apple Upside Down Cake Recipes Recipe Maple-Apple Upside Down Cake Sponsor

APPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cover the bottom of a 10x15-inch baking pan with brown sugar and 2 tablespoons cinnamon. Layer apple slices on top.
• Place flour, apple juice, white sugar, butter, eggs, milk, remaining 1 tablespoon cinnamon, vanilla extract, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until completely smooth, 5 to 10 minutes; the longer you mix, the fluffier the cake will be.
• Pour batter over apples in the baking pan, making sure they are evenly covered.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool for 20 to 30 minutes. Place a large serving dish over the cake and carefully flip over.

CARAMEL APPLE UPSIDE-DOWN CAKE RECIPE BY TASTY

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!

UPSIDE-DOWN APPLE CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.
• In a bowl, cream together the butter and sugar.
• Whisk in the eggs, vanilla and milk until fully incorporated.
• Add the flour, baking powder, salt, and cinnamon. Whisk until combined.
• For the sauce, melt butter in a saucepan over medium heat, and stir in the brown sugar. Bring to a boil and continue to stir for 30 seconds, or until vigorously bubbling.
• Pour the sauce into the greased cake pan.
• Arrange the apples on top of the sauce in a circular pattern. Pour cake batter on top of apples and smooth the top of the batter.
• Bake for 45-55 minutes, or until the cake is done (the top will spring back when gently poked).
• Cool for 10-15 minutes and loosen the sides of the cake by running a butter knife around the edge.
• Place a plate upside down on top of the pan, then invert the pan, flipping the cake onto the plate.
• Garnish slices with vanilla ice cream or whipped cream.
• Enjoy!

APPLE UPSIDE-DOWN CAKES

Steps:

• Preheat oven to 350 degrees F. Grease two large six-cup muffin tins.
• In a microwave safe bowl, combine apples, cinnamon and water and microwave for 3-4 minutes. The apples should be slightly tender. Drain apples and toss with 1 cup Marzetti Old Fashioned Caramel Dip.
• Divide the apples evenly into each cup.
• In a large bowl, combine cake mix, pudding, oil, sour cream and eggs and mix on medium speed until smooth. Spoon the batter evenly over apples.
• Baked 15-18 minutes or until a toothpick inserted into the center of each cake comes out clean.
• Cool 8 minutes. Invert pan. A few apple pieces may need to be put back into place. Allow cakes to cool.
• In a microwave safe container, microwave the remaining Marzetti Old Fashioned Caramel Dip for 10-30 seconds, stirring every 10 seconds. Spoon warm caramel over cakes. Serve with whipped cream or ice cream.

APPLE UPSIDE-DOWN CAKE

Steps:

• Pour butter into an ungreased 9-in. round baking pan; sprinkle with 1/2 cup brown sugar. Arrange apples in a single layer over brown sugar; layer with walnuts and remaining brown sugar., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with buttermilk and sour cream, beating well after each addition. Beat in brandy if desired., Spoon batter over brown sugar layer. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

CARAMEL APPLE UPSIDE-DOWN CAKES

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.