How To Make Caramel Apple Upside Down Cake
Welcome the fall season with this moist apple upside down cake that’s made with a rich caramel sauce and creamy whipped topping for a sweet treat.
Preheat oven to 325 degrees F. Spray a 9-inch round or square pan with cooking spray. Set aside.
In a medium saucepan melt ¼ cup of butter over medium heat until melted. Add the brown sugar. Bring it to a boil and remove from heat.
Stir in ¼ teaspoon of cinnamon. Pour into the bottom of the greased pan. Arrange the apples over the brown sugar mixture.
In a medium size bowl whisk together flour, baking powder, remaining cinnamon and salt. Set bowl aside.
In a large bowl or mixer, beat together 1 cup sugar, and remaining butter on medium speed until fluffy. Add in eggs and vanilla.
Beat in flour mixture alternating with the milk until smooth. Pour the batter over the apples and spread evenly.
Bake for 55 to 60 minutes or until toothpick comes out clean. Cool on a wire rack for 15 minutes.
Whipped Cream Topping:
Meanwhile, to make the whipped topping, beat whipping cream on high until soft peaks start to form. Add in sugar.
Run knife along the edges of the cake and flip upside down on a pan. Serve warm with whipped cream on top.
- Calories: 414.23kcal
- Fat: 16.54g
- Saturated Fat: 9.95g
- Trans Fat: 0.24g
- Monounsaturated Fat: 4.68g
- Polyunsaturated Fat: 0.81g
- Carbohydrates: 63.92g
- Fiber: 1.83g
- Sugar: 45.93g
- Protein: 4.60g
- Cholesterol: 89.17mg
- Sodium: 152.13mg
- Calcium: 98.79mg
- Potassium: 145.02mg
- Iron: 1.41mg
- Vitamin A: 153.99µg
- Vitamin C: 2.28mg
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