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To make this delicious cake, gather these main ingredients: - 3 medium apples, peeled, cored, and sliced into thin wedges - 1 cup packed brown sugar - 4 tablespoons unsalted butter, plus extra for greasing - 1 teaspoon ground cinnamon - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon fine salt - ½ cup granulated sugar - 2 large eggs, at room temperature - ½ cup buttermilk, at room temperature - 1 teaspoon pure vanilla extract These ingredients combine to create a rich, flavorful cake. The apples bring sweetness, while the brown sugar adds a deep caramel taste. You will need some basic tools to make this cake: - 9-inch round cake pan - Small saucepan - Large mixing bowls - Whisk - Electric mixer - Spatula - Knife These tools help you mix, bake, and serve your cake with ease. Make sure your cake pan is non-stick, or grease it well to avoid any sticking. To make your cake even more special, consider these garnishes: - A scoop of creamy vanilla ice cream - Fresh apple slices - A sprinkle of cinnamon - Extra caramel sauce These toppings enhance the look and taste of your cake. They add a fun touch that everyone will enjoy. First, set your oven to 350°F (175°C). Take a 9-inch round cake pan and grease it well with butter. This step helps the cake come out easily after baking. In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add in 1 cup of packed brown sugar and 1 teaspoon of ground cinnamon. Stir until the sugar dissolves and bubbles form. Pour the warm caramel into the greased cake pan and spread it evenly. Next, take 3 medium apples and slice them into thin wedges. Arrange these apple slices over the caramel layer in a pretty pattern. Overlapping the slices a bit makes it look even nicer. In a large bowl, mix 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of fine salt. In another bowl, beat ½ cup of granulated sugar and 2 large eggs together until light and fluffy. Add in ½ cup of room temperature buttermilk and 1 teaspoon of pure vanilla extract. Mix until smooth. Gradually add the dry mix to the wet mix, stirring gently. Pour the cake batter over the apples in the pan. Make sure it covers them well. Bake the cake for 35–40 minutes. Check if it’s done by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. Once baked, let the cake cool in the pan for 10 minutes. Use a knife to loosen the edges. Carefully turn the cake onto a serving plate, keeping in mind that the caramel will be hot! Allow the cake to cool for another 10 minutes before slicing and serving. To get the right caramel texture, use medium heat. Melt the butter slowly. Mix in the brown sugar and cinnamon. Stir until it bubbles gently. Avoid rushing this step. If the caramel is too thin, it won’t hold the apples well. If it’s too thick, it may burn. Look for a nice, smooth mixture. To keep the cake moist, use room temperature ingredients. Room temperature eggs and buttermilk mix better. Overmixing can lead to a dry cake, so stir gently. A few lumps in the batter are okay. Also, bake the cake just until a toothpick comes out clean. Checking early helps prevent overbaking. This cake is best served warm. Pair it with a scoop of vanilla ice cream. Drizzle extra caramel sauce on top for a treat. You can also add fresh apple slices or a sprinkle of cinnamon. This adds a nice touch to your plate. Enjoy it with family and friends for a delightful dessert. {{image_4}} You can add nuts or dried fruits to your cake for extra flavor. Chopped walnuts or pecans work well. They add a nice crunch. Dried cranberries or raisins can also enhance the sweetness. Just mix them into the batter before pouring it over the apples. This step gives the cake a unique twist. Using different types of apples can change the taste. Tart apples like Granny Smith offer a sharp flavor. Sweet apples like Fuji or Honeycrisp add more sweetness. You can mix and match the apples for a balanced taste. Each apple type brings its own charm to this cake. To make a gluten-free version, swap the all-purpose flour. Use a gluten-free flour blend instead. Ensure the blend contains xanthan gum for proper texture. This option allows more people to enjoy the cake. You won’t lose any flavor, and the cake will still be delicious! To keep your leftover cake fresh, place it in an airtight container. You can also cover it tightly with plastic wrap. Store it at room temperature for up to three days. If you want it to last longer, refrigerate it. Just remember, the cake might dry out a bit in the fridge. When you’re ready to enjoy your cake again, preheat your oven to 350°F (175°C). Place a slice of cake on a baking sheet. Heat it for about 10 minutes. This warms the cake and makes the caramel nice and gooey again. You can also use the microwave. Heat it for about 15-20 seconds, but watch it closely. If you have extra cake, you can freeze it. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. It can last in the freezer for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. Enjoy your tasty treat! Yes, you can use other fruits. Pears, peaches, or plums work well. Just slice them thinly and arrange them like the apples. This adds a new twist to your cake. Check the cake at 35 minutes. Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it's done. If not, bake for a few more minutes. You can mix milk with vinegar or lemon juice. Use 1 cup of milk and 1 tablespoon of vinegar. Let it sit for 5 minutes. This creates a buttermilk-like texture. The cake lasts about 2 to 3 days at room temperature. Store it in an airtight container to keep it fresh. Avoid direct sunlight to prevent drying out. Absolutely! You can bake the cake a day ahead. Just wrap it well in plastic wrap. When ready to serve, warm it up in the oven for a few minutes. In this blog post, we explored how to make a delicious Caramel Apple Upside Down Cake. We covered key ingredients, the best tools, and optional garnishes. The step-by-step instructions guided you through each part, from making the caramel to baking the cake. I shared tips for a perfect texture and moist cake. You also learned tasty variations and smart storage methods. Now, you can impress your friends and family with this sweet treat. Dive into your kitchen and enjoy making this cake!

Caramel Apple Upside Down Cake

Indulge in the delightful flavors of Caramel Apple Upside Down Cake! This easy recipe combines tender apples with a rich caramel layer, creating a dessert that's perfect for any occasion. You'll love the warm, cozy aromas as it bakes. Follow our simple steps to make this delicious treat that will impress family and friends. Click through to explore the full recipe and bring this scrumptious cake to your table!
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Ingredients
  

3 medium apples, peeled, cored, and sliced into thin wedges

1 cup packed brown sugar

4 tablespoons unsalted butter, plus extra for greasing

1 teaspoon ground cinnamon

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon fine salt

½ cup granulated sugar

2 large eggs, at room temperature

½ cup buttermilk, at room temperature

1 teaspoon pure vanilla extract

Instructions
 

Begin by preheating your oven to 350°F (175°C). Generously grease a 9-inch round cake pan with a little butter, ensuring the bottom and sides are well-coated, and set it aside.

    In a small saucepan, melt the 4 tablespoons of unsalted butter over medium heat. Once melted, stir in the packed brown sugar and ground cinnamon. Continue to stir until the sugar has dissolved and the mixture starts to bubble gently. Carefully pour this luscious caramel mixture into the bottom of your prepared cake pan, spreading it evenly.

      Take the sliced apples and arrange them beautifully over the caramel layer in the pan. Overlap the slices slightly to create an attractive pattern. Set the pan aside while you prepare the batter.

        In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and fine salt. Whisk them together until well blended.

          In another bowl, beat the granulated sugar and the eggs together using an electric mixer until the mixture is light, fluffy, and pale in color. Then, slowly incorporate the room temperature buttermilk and vanilla extract, mixing until thoroughly combined.

            Gradually add the dry ingredients from the first bowl to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few small lumps are perfectly fine.

              Carefully pour the batter over the arranged apples in the cake pan, ensuring it covers the apples evenly. Use a spatula to smooth out the surface if needed.

                Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.

                  Once baked, allow the cake to cool in the pan for about 10 minutes. After cooling, run a knife around the edges to loosen it and then invert the cake onto a serving plate. Exercise caution as the caramel will be hot!

                    Let the cake cool for another 10 minutes before slicing it into wedges and serving.

                      Prep Time: 15 mins | Total Time: 55 mins | Servings: 8

                        - Presentation Tips: Serve the warm cake with a generous scoop of creamy vanilla ice cream beside it. Drizzle any leftover caramel sauce over the top for a decadent finish, and consider garnishing with fresh apple slices or a sprinkle of cinnamon for added visual appeal.